Toasted Sesame Multigrain Pancake Mix Recipe

Name: Toasted Sesame Multigrain Pancake Mix
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup hulled sesame seeds (available at natural foods markets); 1 cup oatmeal (rolled oats); 3 cups whole wheat pastry flour; 2 3/4 cups unbleached white flour; 1 1/2 cups buckwheat flour; 2 3/4 cups stone-ground yellow or white cornmeal; 1 cup raw or unrefined sugar; 1 container (12 ounces) buttermilk powder; 5 tablespoons baking powder; 2 tablespoons baking soda; 2 tablespoons salt

Servings: persons

1 cup hulled sesame seeds (available at natural foods markets)
1 cup oatmeal (rolled oats)
3 cups whole wheat pastry flour
2 3/4 cups unbleached white flour
1 1/2 cups buckwheat flour
2 3/4 cups stone-ground yellow or white cornmeal
1 cup raw or unrefined sugar
1 container (12 ounces) buttermilk powder
5 tablespoons baking powder
2 tablespoons baking soda
2 tablespoons salt

1
Toast the sesame seeds: Place them in a large cast-iron skillet over medium-high heat.
2
Stir constantly until the sesame seeds become fragrant and start to brown, about 4 minutes; dont turn your back for a second.
3
Then immediately remove them from the stove.
4
Turn them into a bowl and let them cool slightly.
5
Buzz the oatmeal in a food processor until it is powdery.
6
Add the sesame seeds and pulse them with the oatmeal to grind them somewhat: The mixture should be mostly powdery with a few whole seeds here and there (dont overgrind, or youll end up releasing too much oil).
7
Transfer the sesame-oatmeal mixture to a large bowl.
8
Add all the flours, the cornmeal, sugar, and buttermilk powder.
9
Stir together very thoroughly.
10
Sift the baking powder, baking soda, and salt a little at a time over the flour mixture, stopping periodically to stir.
11
You want to make sure the salt and leavenings are thoroughly and evenly mixed into the whole.
12
Transfer the mix into gallon-size zip-top freezer bags.
13
Label and date each bag.
14
To prevent rancidity, both from the whole-grain flours, and especially from the toasted ground sesame, store the bags of mix in the freezer.
15
Use the mix as needed, straight from the freezer.

1668

kcal

Calories

Fat

270

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup hulled sesame seeds (available at natural foods markets), 1 cup oatmeal (rolled oats), 3 cups whole wheat pastry flour, 2 3/4 cups unbleached white flour, and more.

Yes, Toasted Sesame Multigrain 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.

That's it — enjoy your meal!

Toasted Sesame Multigrain Pancake Mix

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions