3 Cups Unbleached all-purpose flour
3 Cups Whole wheat flour
1 1/2 Cups Aunt Dana’s Maple Granola (see above recipe)
6 Tbsp. Ground flax meal
1 Tbsp. Salt
1 Tbsp. Baking powder
1 1/2 tsp. Baking soda
Combine all ingredients in a large container with a tight fitting lid. Store for up to six months in a dry place.
To make 10-12 pancakes, combine 2 cups of mix with:
2 tsp. Pure maple syrup
2 ea. Eggs
2 Cups Buttermilk
4 Tbsp. Unsalted butter, melted
1 tsp. Pure vanilla extract
1/4 Cup Aunt Dana’s Maple Granola, prepared
Sprinkle about 2 Tbsp. cup of granola onto a hot griddle or frying pan. Pour 1/4 cup of batter onto griddle over granola to make five individual cakes. Cook for about one minute or until golden brown. Flip cakes and cook an additional minute. Transfer to plate and keep warm. Repeat with remaining batter. Serve with warm Maple Blueberry Sauce (below).