Homemade Whole-Grain Pancake Mix



In our home, I prioritize incorporating whole grains, primarily through bread, crackers, and cereal. While I'm not an expert in whole-grain baking, my continuous pursuit of healthier choices for my family led me to this recipe from King Arthur Flour. Discovering their website was a game-changer; it's an invaluable resource for delicious recipes and tutorials that could easily captivate me for hours.


This pancake mix is incredibly easy to prepare, yields approximately 10 batches, and freezes beautifully. We all agreed that these pancakes were not only delicious but also a welcome variation to our usual routine. Enjoy!

homemade whole-grain pancake mix

whole-grain pancake mix
Ingredients
4 cups King Arthur white whole wheat flour
1 cup All-Purpose flour
3 1/2 cups old-fashion or rolled oats
3 tbsp. sugar
3 tbsp. baking powder
1 tbsp. salt
1 tbsp. baking soda
1 cup vegetable oil


Directions
Grind the oats in a food processor until they're chopped fine, but not a powder.  Put the flour, oats, and all other dry ingredients into a mixer with a paddle.If you do not have a stand mixer you can use a handheld.  Mix on slow speed, and drizzle the vegetable oil into the bowl slowly while the mixer is running.  Store in an airtight container for up to two weeks at room temperature, or indefinitely in the refrigerator or freezer.

to make the pancakes

Ingredients
1 cup whole-grain pancake mix
1 cup buttermilk, or a combination of plain greek yogurt and regular milk
1 large egg, lightly beaten
1 tsp. vanilla extract
1/2 tsp lemon zest

Directions
In a medium mixing bowl combine 1 cup of the pancake mix, buttermilk, egg, vanilla and lemon zest.  Wisk until smooth.  Let the mix stand for 15 minute.  Meanwhile, lightly grease and heat a griddle to 350 degree or pan to medium high heat.  Ladle 1/4 cup of the mixture onto the griddle or pan.  Allow to cook until bubbles form onto of the pancakes (about 2-3 minutes).  Flip the pancake with a spatula and cook until light golden brown and cooked through.  Repeat with the remaining batter and serve warm.





Source:  King Arthur Flour

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