Whole Grain Pancake Mix - Everyday Annie

Baking with whole grains is something I do from time to time, but it’s an area I am not well versed in. However, it is most definitely a topic I am trying to learn more about. The more I make our food from scratch and try to make healthy choices, the more interested I am in finding whole grain versions of foods we eat day to day. Ultimately I would like to find whole grain versions of staple foods that still taste every bit as good as (or better than) their more refined counterparts. A couple of months ago I mentioned the possibility of a whole grain baking series here on the blog, and many of you expressed interest in the topic. So, let’s all learn together! The people at King Arthur Flour were also quite enthusiastic about the idea of this series, and are generously sponsoring a series of giveaways with me over the next several weeks. (Scroll down for the first giveaway, linked below!) We have a lot of good things in store and I can’t wait to share them with you.

To ease into the series, we’re starting out with a super simple recipe that you must make. Really, you must! Even though we already have a whole grain pancake recipe that we love, this particular recipe is awesome because it’s more than just pancakes – it’s a homemade pancake mix ready whenever the need for pancakes strikes. A whole grain pancake mix with eight entirely recognizable, non-artificial ingredients that takes all of five minutes to prepare. Score!

I have to admit that this has already come in handy on bleary-eyed weekend mornings when my kids are positively bursting with energy before 7 am. Scooping out the mix and stirring in eggs and milk requires pretty minimal thought while I’m waiting for the coffee to kick in. I hope you love this as much as we do. It has become an instant favorite in our home.

Have you tried white whole wheat flour yet? I’ve been experimenting with it for several months and am a huge fan. It has the same fiber and nutritional value of traditional whole wheat, but with a milder flavor. You can learn more about it on the King Arthur Flour page. To win a coupon for a free bag of white whole wheat flour, head on over to the giveaway page.

Prep 10 minutes
Cook 10-15 minutes
Yield 10 cups dry pancake mix

Ingredients

For the pancake mix:

3½ cups (12¼ oz.) old-fashioned rolled oats
4 cups (1 lb.) white whole wheat flour
1 cup (4¼ oz.) unbleached all-purpose flour
3 tbsp. (1¼ oz.) sugar
3 tbsp. (1½ oz.) baking powder
1 tbsp. salt
1 tbsp. baking soda
¾ cup (5¼ oz.) vegetable or canola oil

To make the pancakes:

1 cup whole grain pancake mix (above)
¾ cup buttermilk (or ½ cup low-fat greek yogurt plus ¼ cup low-fat milk)
1 large egg, lightly beaten
1 tsp. vanilla extract
½ tsp. lemon zest

Directions

01
To make the pancake mix, add the oats to the bowl of a food processor and process until finely ground (but not a powder). Transfer the ground oats to the bowl of an electric mixer and add in the flours, sugar, baking powder, salt, and baking soda. Mix on low speed to combine. Drizzle the vegetable oil into the bowl slowly while the mixer is running and continue to mix until evenly combined and the mixture clumps slightly when squeezed together. (This can also be done in a regular mixing bowl by hand. Just be sure to mix the ingredients very thoroughly.)
02
Transfer the pancake mix to an airtight container. This can be stored up to 1 week at room temperature or indefinitely in the freezer.
03
To make the pancakes, mix together 1 cup of the pancake mix with the buttermilk, egg, vanilla and lemon zest. Whisk until the batter is mostly smooth. Let the batter stand at least 15-20 minutes before using, to allow the whole grains to soak up the liquid.
04
Heat a skillet or sauté pan over medium heat and grease lightly with butter. Ladle about 1/3 cup of batter onto the cooking surface for each pancake. Allow to cook until bubbles begin to form on the top surface. Use a large spatula to flip and cook the other side until light golden and cooked through. Repeat with the remaining batter and serve warm.

Source

slightly adapted from King Arthur Flour Whole Grain Baking