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Whole-Grain Pancake Mix

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  • Yields: 12 cups
  • Prep: 15 mins

Whole-Grain Pancake Mix

Ingredients

Directions

  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.

Whole-Grain Pancakes

Ingredients

Directions

  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. 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).

Nutrition Facts (Whole-Grain Pancake Mix)

    Per serving:
  • 268 kcal cal.,
  • 15 g fat
  • (4 g sat. fat,
  • 4 mg chol.,
  • 363 mg sodium,
  • 29 g carb.,
  • 4 g fiber,
  • 7 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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