- make this recipe
- user reviews ()
- 4 cups whole-wheat flour
- 2 cups all-purpose flour
- 1 cup toasted wheat germ
- 1 cup wheat bran
- 1 cup buttermilk powder
- 2 tablespoons baking powder
- 2 teaspoons salt
- 1 teaspoon baking soda
- 1 1/2 cups plain or butter-flavored shortening
1. In a large mixing bowl combine whole wheat flour, all-purpose flour, wheat germ, wheat bran, buttermilk powder, baking powder, salt, and baking soda. Stir until well combined.
2. Use a pastry blender to cut shortening into flour mixture until mixture resembles coarse crumbs. Store in an airtight container in the refrigerator for up to 6 weeks.
3. To use, spoon lightly into a measuring cup and level off with a straight-edged spatula. Makes 12 cups.
- 1/4 cup water
- 2 egg yolks
- 1 2/3 cups Whole Grain Pancake Mix
- 2 egg whites
1. In a large mixing bowl combine water and egg yolks. Add Whole Grain Pancake Mix. Stir just until combined but still lumpy.
2. Beat egg whites to stiff peaks; gently fold into batter, leaving a few puffs of egg white. Do not overbeat.
3.
4. Heat a griddle, for each pancake use 1/4 cup batter. Cook over medium heat until pancakes are golden brown, turning to cook second side when pancakes surfaces are bubbly and edges are slightly dry (about 1 to 2 minutes per side).
- cal. (kcal) 268,
- Fat, total (g) 15,
- chol. (mg) 4,
- sat. fat (g) 4,
- carb. (g) 29,
- fiber (g) 4,
- pro. (g) 7,
- sodium (mg) 363,
- calcium (mg) 131,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
