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Whole-Grain Pancake Mix

Ingredients

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Directions

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  • 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.

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  • 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.

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  • To use, spoon lightly into a measuring cup and level off with a straight-edged spatula. Makes 12 cups.

Nutrition Facts (Whole-Grain Pancake Mix)

268 calories; 15 g total fat; 4 g saturated fat; 4 mg cholesterol; 363 mg sodium. 29 g carbohydrates; 4 g fiber; 7 g protein; 0 IU vitamin a; 0 mg vitamin c; 131 mg calcium; 3 mg iron;

Whole-Grain Pancakes

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large mixing bowl combine water and egg yolks. Add Whole Grain Pancake Mix. Stir just until combined but still lumpy.

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  • Beat egg whites to stiff peaks; gently fold into batter, leaving a few puffs of egg white. Do not overbeat.

  • 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).

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