Ingredients:
Dry Pancake Mix
3 cups whole wheat flour
½ cup ground oatmeal*
¼ cup ground flax seed*
¼ cup cornmeal OR cornflour*
¼ cup ground sorghum*
4 tsp. baking soda
4 tsp. baking powder
2½ tsp. salt
2 tbsp. sugar
¼ tsp. nutmeg
Pancakes
½ cup milk*
½ cup yogurt (plain or vanilla)*
3 tbsp. applesauce
1 egg*
1 cup dry pancake mix
1 tbsp. cooking oil
Optional garnishes: Maple syrup, jam, applesauce, Strawberry Rhubarb Compote, fresh fruit
Equipment:
Large bowl
Measuring cups and spoons
Whisk
Large jar with lid
Rubber spatula
Skillet
Cooktop
Directions:
- To make the Dry Pancake Mix, measure all the ingredients together in a large bowl and whisk well to combine. Store in a jar in the refrigerator or freezer to keep whole grains fresh.
- To make the Pancakes, whisk the milk, yogurt, applesauce, and egg together in a bowl until well combined.
- Gently fold in 1 cup of the dry pancake mix with a spatula. Mix just until combined.
- Heat the oil in a skillet over medium-high heat.
- Give the batter a stir and then measure ¼ cup per pancake into the skillet. Cook multiple pancakes in the skillet at a time if there is room.
- Cook each pancake for about 1-2 minutes or until the entire surface is covered with small bubbles. Then carefully flip each pancake with a spatula and cook the other side for about another minute, or until golden.
- Transfer the cooked pancakes to a plate and repeat with the rest of the batter, adjusting the heat if the pancakes are starting to burn.
- Serve with your favorite toppings.
Notes:
- If you don’t have one or more of these whole grains, they can be replaced with equal amounts of whole wheat flour, or other ground grains you have on hand.
- For a vegan version, replace the egg by soaking ½ tbsp. flax seeds in 1½ tbsp. water for 15 minutes, then use it in the mixture in step 2 along with your favorite non-dairy milk and non-dairy yogurt.