This mix is a perfect way to have a healthy pancake mix ready and waiting in your cupboard for Saturday morning breakfast. This recipe makes 2 batches of pancake mix that serves 4 people with each batch.
Place the flour, baking powder, sugar, and salt into a large bowl.
With a whisk, mix the ingredients until they are well blended. Take your time doing this step to make sure the baking powder is well distributed.
Pack mix into a quart zipper topped bag or quart mason jar.
Print and attach the recipe label.
Directions for Making Whole Wheat Pancakes
Add 1 1/4 cup of whole wheat pancake mix to a bowl.
In a small bowl or large measuring cup measure the water, milk, oil and vanilla extract. Stir to mix.
Pour wet ingredients over the dry pancake mix. Stir to combine until all the flour is moistened. A few lumps may remain that is ok.
Set aside and let batter rest a few minutes while the skillet or griddle heats.
Once the skillet is hot, spoon the batter onto the skillet and let cook on the first side until bubbles form on the top.
Flip the pancake over and continue to cook until golden brown on the second side.
Remove from skillet and keep warm in the oven until the rest of the pancakes are prepared.
Serve with butter or dairy free margarine, and pancake syrup. Or add a little fresh fruit. To boost the protein, try adding a little peanut butter or Greek yogurt on top of the pancakes. It’s fantastic.
Notes
This recipe is a vegan, dairy free pancake recipe when you prepare with a dairy free milk and use oil. If you don’t need to eat dairy free, you can use regular milk. Also, you can use melted butter in place of the oil.For added protein, you can add 1 large egg to the recipe with the wet ingredients if desired. The nutritional facts below are an estimate. Any changes you make to the recipe will affect these values.