Healthy Whole Grain Pancake Mix Recipe
All-American pancakes should have some great texture and nutrition, not just fluff! Here’s a Healthy Whole Grain Pancake Mix Recipe that’s loaded with milled flax seed. It will keep indefinitely in your freezer. It’s perfect for busy weekdays or kick-back weekends. You may want to top these pancakes with amazing Cinnamon Syrup.
The more I use milled flax seed, the better I like it. It’s one of the best plant sources for lignans, omega-3 fatty acids, soluble and insoluble fiber, and a complete protein source. Did you know milled flax seed can be used 3 ways?
Replace fat: Include the good fats in flax in your recipes by substituting 3 Tbsp. of ground flaxseed for 1 Tbsp. of margarine, butter or cooking oil. Flax can be substituted for all or part of the fat, depending on the recipe. Remember that baking with flax as a fat substitute will cause baked goods to brown more quickly.
Replace highly processed flour: Flaxseed is typically 40% fat, but you can replace up to 15% of the flour in recipes with milled (ground) flax without adjusting the amount or kind of fat. Ground flax actually enhances the flavor, appearance and food value of baked goods. Flaxseed contains NO GLUTEN for those with gluten intolerance. Increase yeast by 25% when replacing flour with ground flax.
Replace eggs: Substitute a ground flaxseed/water mixture for eggs in recipes such as pancakes, muffins and cookies. For each egg, let 1 Tbsp ground flax sit in 3 Tbsp water for a few minutes. Note that this will result in a somewhat chewier version of the recipe with less volume.
To make the mix:
1. Grind oats in a food processor, using the pulse setting.
2. Your goal is to chop the oats, but not pulverize them! I actually like my oats on the chunkier side.
3. Along with the oats, add all of the dry ingredients to a large mixing bowl. With beater set mixer to slow speed until combined well. Scrape the sides of the bowl and reach way down to the bottom of the bowl, making sure it’s well mixed.
4. Again, with the mixer on low, add 4 tablespoons of oil slowly to your mix. Make sure it’s mixed very well.
5. Store in an airtight container in the freezer indefinitely. Yields approximately 10 cups of pancake mix.
To make the pancakes:
Whisk together 1 cup of pancake mix with milk, yogurt, and egg. Let it stand for 15 minutes to thicken. Heat a non-stick griddle or skillet over medium-high heat. Using a 1/4 cup, spoon batter onto griddle. Cook 3 to 4 minutes on each side until golden brown. Makes approximately 8 (3-1/2-inch) pancakes.
Healthy Whole Grain Pancake Mix Recipe is hearty and yet surprisingly light….LOVE!
Top with your favorite fresh fruit and toasted nuts and Cinnamon Syrup.
Year after year my griddle keeps me in business around here! I love it especially for grilled cheese, tortillas, french toast and pancakes. I wish I could remember how long I’ve had it and where I have hauled it…bless my little workhorse! You may want to treat yourself to this shiny, new Presto 22-inch Griddle. Mine is at least 25 years old and almost as pretty!
Healthy Whole Grain Pancake Mix Recipe
- For Pancake Mix
- 3-1/2 cups old-fashioned rolled oats
- 3 cups whole wheat white flour
- 1 cups all-purpose flour
- 1 cup milled flax seed
- 3 Tablespoons sugar
- 3 Tablespoons baking powder
- 1 Tablespoon salt
- 1 Tablespoon soda
- 1/4 cup canola oil
- For Finished Cooked Pancakes
- 1/2 cup plain soymilk, milk, or buttermilk
- 1/2 cup plain yogurt, (I like Greek yogurt)
- 1 large egg
- To make the mix:
- Grind oats in a food processor until they're chopped fine but not ground into a powder.
- Add the oats, flours, milled flax seed, sugar, baking powder, salt, and soda in a large mixing bowl.
- Mix on low speed until combined, slowly adding 1 tablespoon of oil into mix at a time.
- Continue mixing until oil is well incorporated into the mix.
- Store mix in an airtight container in the freezer indefinitely.
- To make the pancakes:
- Whisk one cup of pancake mix with milk, yogurt, and egg.
- Let stand 15 minutes to thicken.
- Heat a nonstick griddle over medium heat.
- Using a 1/4 cup, pour batter onto griddle.
- Cook 3 to 4 minutes on each side until lightly browned.
Makes about 8 (3-1/2-inch) pancakes per batch.
For GF pancake mix, I have had very good success with King Arthur Gluten Free Flour mixed with oats and milled flax seed.
Recipe source: adapted from King Arthur Flour