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Whole Wheat Pancake Mix
This pancake mix can be made in advance, then use two cups of the mix with the wet ingredients to create 10-12 of the most delicious pancakes you will ever make.
Course
Breakfast
Cuisine
American
Prep Time
20
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
30
minutes
minutes
Servings
5
Calories
693.9
kcal
Author
Little Rusted Ladle
Equipment
Griddle or frying pan
Ingredients
Dry Mix
3
cups
Unbleached all-purpose flour
3
cups
Whole wheat flour
1 1/2
cups
Aunt Dana's Maple Granola
(see recipe below)
6
tbsp
Ground flax meal
1
tbsp
Salt
1
tbsp
Baking powder
1 1/2
tsp
Baking soda
Pancakes
2
cups
Dry mix
prepared
2
tsp
Pure maple syrup
2
Eggs
2
cups
Buttermilk
4
tbsp
Unsalted butter
melted
1
tsp
Pure vanilla extract
1/4
cup
Aunt Dana's Maple Granola
prepared
Instructions
Dry Mix
Combine all ingredients in a large container with a tight-fitting lid. Store for up to six months in a dry place.
Pancakes
To make 10-12 pancakes, combine 2 cups of mix with all wet ingredients, setting aside Aunt Dana's Maple Granola.
Sprinkle about 2 tbsp of granola onto a hot griddle or frying pan.
Pour 1/4 cup of batter onto the griddle over the granola for each cake (make 5).
Cook for about 1 minute or until bubbling and golden brown. Flip cakes and cook an additional minute.
Repeat with remaining batter.
Transfer to a plate and keep warm. Serve with warm Maple Blueberry Sauce (see recipe here)
Notes
Keep the griddle or frying pan on low for best resultts.
Nutrition
Calories:
693.9
kcal
|
Carbohydrates:
116.5
g
|
Protein:
22.6
g
|
Fat:
16.5
g
|
Saturated Fat:
8.6
g
|
Cholesterol:
100.1
mg
|
Sodium:
2108.3
mg
|
Potassium:
495.5
mg
|
Fiber:
9.7
g
|
Sugar:
7
g
|
Vitamin A:
533.3
IU
|
Calcium:
302.8
mg
|
Iron:
6.6
mg