Homemade Whole Wheat Pancake Mix – a delicious recipe with Whole Wheat Flour, Whole Wheat Pastry Flour, Sugar, Baking Powder, Baking Soda, Salt. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
*I use a large freezer bag to store the pancake mix.
2
*Make sure you mix the ingredients in the bag thoroughly so that you evenly distribute the baking soda and powder. (If you don't have whole wheat pastry flour you can use all-purpose flour.)
3
*For the pancake batter I whisk together one cup of mix, 3/4 cup skim milk (or buttermilk), one egg, and 1 T ground flax seed (optional). Let it rest for a couple of minutes so that the baking powder has a chance to react and make fluffy pancakes.
4
*1/3 cup of batter for each pancake is perfect for my frying pan...because I am also too tired to get out my electric griddle. While they are baking on the first side I drop a few blueberries (or mini chocolate chips, sliced bananas, strawberries) on top.
5
*Flip them when they start to look done around the edges.
6
*I use this recipe all week long during the school year. Add a glass of sugar-free Carnation instant breakfast with your blueberry pancakes and you have a healthy breakfast that keeps the kids full until lunch!
762
kcal
Calories
3
g
Fat
169
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 4 cups Whole Wheat Flour, 2 cups Whole Wheat Pastry Flour, 2/3 cups Sugar, 2 Tablespoons Baking Powder, and more.
Yes, Homemade Whole Wheat Pancake Mix falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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