Whole-grain pancake mix

1 Servings

Ingredients

Quantity Ingredient
6¼ cup Whole wheat flour
1 cup Cornmeal; (I used stone ground cornmeal)
1¼ cup Rolled oats; (quick or regular will also work)
4 tablespoons Baking powder
4 teaspoons Salt
¼ cup Brown sugar
2⅔ cup Nonfat milk powder

Directions

Last week I found this recipe in the San Jose Mercury News. Over the weekend I prepared the mix, divided it into three bags, and prepared gift baskets that included herbal tea and maple syrup from Trader Joe's.

I changed the recipe as follows: ~-Replaced ½ cup sesame seeds with ½ cup oats ~-Replaced ½ cup sunflower seeds with ¼ cup cornmeal ~-In the recipe instructions I included with my gifts I replaced 2 eggs with egg substitute and ¼ cup oil with ¼ cup applesauce.

Mix all ingredients well. You'll have about 12 cups, enough for 6 batches of pancakes.

To use: Mix ½ cup liquid egg substitute, 1 cup water, and ¼ cup applesauce in a large bowl. Stir pancake mix in bag before measuring 2 cups and adding it to the bowl. Stir until just blended; a few lumps are okay.

Let batter rest for about 5 minutes before cooking on a greased griddle or frying pan. You may need to add more water---start with a tablespoon or so---if the batter is too thick to drop from a spoon. Serves 3-4.

Posted to fatfree digest V97 #296 by bwatson@... (Bethann D. Watson) on Dec 15, 1997

Related recipes