Homemade Whole Grain Pancake Mix Recipes
WHOLE GRAIN PANCAKE MIX
I found this basic recipe in my local newspaper, and tweaked it for our family. It has all the convenience of commercial pancake mix...plus it is packed with whole grains. Even with the grains this is a light and fluffy pancake.-Dorcas Byler, Brevard, North Carolina
Provided by Taste of Home
Time 25m
Yield 8 pancakes per batch.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first seven ingredients. Place oats in a food processor; cover and process until ground. Stir into flour mixture. Divide mixture among five airtight containers. Store for up to 6 months. Yield: 15 cups., To prepare pancakes: Pour 1 cup mix into a large bowl. In a small bowl, whisk the egg, water and oil; stir into pancake mix just until moistened., Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown.
Nutrition Facts : Calories 193 calories, Fat 9g fat (1g saturated fat), Cholesterol 56mg cholesterol, Sodium 501mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges
HOMEMADE WHOLE-WHEAT PANCAKE MIX
You'll have tender, tasty pancakes on the table in less than 10 minutes when you've got this easy, inexpensive homemade pancake mix in your pantry.
Provided by Kare for Kitchen Treaty
Time 10m
Number Of Ingredients 20
Steps:
- In a very large bowl, whisk together all dry mix ingredients (flours, sugar, baking powder, baking soda, salt, and nutmeg, if using), stirring well to ensure ingredients are well-incorporated. Keep in an airtight container for up to 3 months (I'm sure it would last longer, we've just always used it up before then).
- To make the pancakes: In a medium bowl, whisk the buttermilk/milk, eggs, melted butter, and vanilla, if using. Add pancake mix and stir until well incorporated. Do not over-mix. Heat a non-stick griddle or large frying pan over medium heat. Using a ⅓ cup measure, pour the batter onto the griddle or into the frying pan. They're ready to flip when they start to look a little dry around the edges, and the pancakes start to form little bubbles, about 1 minute. Flip and cook on the other side until golden brown and the pancake is cooked through.
100% WHOLE WHEAT PANCAKES
These come out very light and fluffy and are full of whole grain. My kids love them! If you like blueberries, throw a few on top before flipping the cake :)
Provided by Kristie Ann
Categories Breakfast and Brunch Pancake Recipes
Time 1h
Yield 4
Number Of Ingredients 8
Steps:
- Whisk whole wheat flour, sugar, baking powder, baking soda, and salt in a bowl. Whisk buttermilk, eggs, and vegetable oil in a separate bowl; pour buttermilk mixture into dry ingredients. Stir just until combined (batter may seem a bit thick).
- Heat a cast iron skillet over medium-low heat for 5 minutes. Pour 1/3 cup of batter onto hot skillet and use a spoon to spread the pancake a bit. Cook until browned and bubbles appear on top, 1 1/2 to 2 minutes. Flip and cook until browned and set in the middle, about 2 more minutes. Repeat with remaining batter.
Nutrition Facts : Calories 410 calories, Carbohydrate 57.2 g, Cholesterol 98.5 mg, Fat 15 g, Fiber 7.3 g, Protein 15.9 g, SaturatedFat 3.3 g, Sodium 874.5 mg, Sugar 13.3 g
WHOLE WHEAT PANCAKE MIX
This is a bulk recipe that my family loves, and it is very easy to make! Also makes good waffles.
Provided by mammawiddison
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 5m
Yield 18
Number Of Ingredients 6
Steps:
- Whisk whole wheat flour, unbleached flour, sugar, baking powder, baking soda, and salt together in a bowl; store in an airtight container.
Nutrition Facts : Calories 211 calories, Carbohydrate 46 g, Fat 0.8 g, Fiber 4.6 g, Protein 6.7 g, SaturatedFat 0.1 g, Sodium 938.4 mg, Sugar 5.7 g
WHOLE WHEAT PANCAKES FROM SCRATCH
Make and share this Whole Wheat Pancakes from Scratch recipe from Food.com.
Provided by Santa Ed
Categories Breakfast
Time 8m
Yield 2 pancakes, 4 serving(s)
Number Of Ingredients 6
Steps:
- mix dry ingredients.
- add egg, milk and vanilla extract. mix until moist but do not over mix. there could be some lumps.
- pour onto griddle to make the size pancake desire.
Nutrition Facts : Calories 153.1, Fat 3.1, SaturatedFat 1.3, Cholesterol 51.4, Sodium 519.3, Carbohydrate 25.2, Fiber 3.2, Sugar 3.3, Protein 7.5
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- In a large bowl, whisk together whole wheat pastry flour, sugar, baking powder, baking soda, and salt until very well combined. Store in an airtight container.
- Measure buttermilk into a large measuring cup (4-cup capacity) or medium bowl. Whisk in eggs, melted butter, and vanilla until well combined.
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4.7/5 (171)Total Time 1 hrServings 10Calories 110 per serving
- To make the mix: Grind the oats in a food processor until they're chopped fine, but not a powder., Put the flours, oats, and all other dry ingredients into a mixer with a paddle.
- 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 a batch of pancakes (5 to 8, depending on size): Whisk together 1 cup of mix, 1 cup of buttermilk (or a combination of half plain yogurt and half milk; or 3/4 cup liquid whey), and 1 large egg.
- Don't worry if it seems thin at first: the oats will soak up the milk, and the mix will thicken a bit as it stands., Let the batter stand for at least 20 minutes before cooking., Heat a lightly greased griddle to 350°F (if you've got a griddle with a temperature setting; if not, medium-hot will do)., Drop the batter onto it in 1/4-cupfuls (a jumbo cookie scoop works well here) to make a 4" diameter pancake.
- If you have English muffin rings, use them; they make a perfectly round, evenly thick pancake., When the edges look dry and bubbles come to the surface without breaking (after about 2 minutes, if your griddle is the correct temperature), turn the pancake over to finish cooking on the second side, which will take about 2 minutes., Serve pancakes immediately, or stack them on a baking sheet and tent with foil.
HOMEMADE WHOLE WHEAT PANCAKE MIX | MY NOURISHED HOME
From mynourishedhome.com
5/5 (2)Category BreakfastServings 6Total Time 25 mins
- To make Homemade Whole Wheat Pancake Mix add all dry ingredients to a large container with an sealable lid. Whisk or stir to combine well. Store as you would flour until ready to use.
- To make pancakes, preheat griddle or large flat pan over medium heat. For each cup of pancake mix used, add 1 to 1 1/4 cup milk, 1 egg, and 1 tbsp butter or coconut oil. Each cup of mix will make about 6 pancakes using a 1/3 cup measuring cup as a scooper. Stir until combined. Lightly oil or butter the griddle, before scooping batter onto the hot griddle. Cook until you can see the bubbles pop on top of the pancake batter - around 3 minutes. Flip pancakes and cook and additional 1-2 minutes or until golden brown. Remove from heat, top with maple syrup and serve!
WHOLE GRAIN PANCAKE MIX | WHOLEFULLY
From wholefully.com
Reviews 10Category BreakfastCuisine AmericanTotal Time 10 mins
- Grind the oats in a food processor until finely chopped, but not completely powdered. Pour the oats into the bowl of a stand mixer fitted with the paddle attachment.
- Add the whole wheat flour, all-purpose flour, sugar, baking powder, baking soda, and salt. Mix on low until thoroughly combined.
- With the mixer still on low, pour in the oil slowly and continue to mix until well incorporated. Store the mix in an airtight container in the freezer.
- Whisk together 1 packed cup pancake mix (145 grams), 1 cup buttermilk (250 mililiters), and 1 large egg (60g weighed out of shell). Let the batter rest for 15-20 minutes (the oats will absorb some of the liquid).
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