Whole Grain Pancake Mix Recipe

Name: Whole Grain Pancake Mix
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ¼ cups white whole wheat flour; 1 cup cornmeal; 1 ¼ cups rolled oats; 4 tablespoons baking powder; 4 teaspoons salt; ¼ cup brown sugar; 2 ⅔ cups nonfat dry milk powder; 13-½ cup water; 1 egg white; 2 tablespoons unsweetened applesauce

Servings: persons

6 ¼ cups white whole wheat flour
1 cup cornmeal
1 ¼ cups rolled oats
4 tablespoons baking powder
4 teaspoons salt
¼ cup brown sugar
2 ⅔ cups nonfat dry milk powder
13-½ cup water
1 egg white
2 tablespoons unsweetened applesauce

1
Mix all ingredients well.
2
Store in an airtight container until use.
3
When ready to use --
4
Shake up or stir the dry pancake mix.
5
Heat a non-stick skillet over medium heat.
6
Treat skillet with cooking spray or butter.
7
Mix egg white, water, and applesauce in a bowl.
8
Add 1 cup pancake mix, stirring until just blended.
9
Let batter sit for 5 minutes before ladling by 1/4 cups onto skillet, cooking both sides until done.

1004

kcal

Calories

Fat

195

Carbs

Protein

Fat Carbs Protein

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

You need 10 ingredients. The key ingredients include: 6 ¼ cups white whole wheat flour, 1 cup cornmeal, 1 ¼ cups rolled oats, 4 tablespoons baking powder, and more.

Yes, Whole Grain 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.

Whole Grain Pancake Mix

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