*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This is the exact same whole wheat pancake mix I learned to make from my Dad. To make the actual pancakes, I use one cup mix and add in one cup buttermilk, one egg, and two tablespoons melted butter. This also works for Moms like me who like to make large batches of pancakes at one time. All you do is freeze them on baking sheets in one layer until firm, then portion them out into freezer bags.
Great mix. I added two scoops of vanilla protein powder. When it came time to make the pancakes I used a cup of batter to a cup of liquid in my case Egg Nog! plus two Tbsp of oil or melted butter. I've added a bit of vanilla at times too. Fantastic quick throw together.
I made this recipe with modifications to make it more multi-grain. To make up the total amount of flour I used small amounts of rye flour quinoa flour oat bran corn meal then a generous amount of whole wheat flour and a lot less unbleached white flour. I used the called-for amounts of other ingredients. To be healthier I used safflower oil. When I made the mix using one cup of dry mix one cup of milk (I used soy milk) plus the egg and 2 T oil I found it a little too wet. No problem! I just added a little more mix. The pancakes were delicious fluffy and exactly what I hoped for. Next time I'll try substituting applesauce or other pureed fruit butter for the oil. I've used apple butter or pureed prunes with good success. Another favorite substitute for me: instead of an egg I use 1 T ground flax seed with 3 T water whip briskly for several minutes until really thick and viscous. It works great as an "egg" and hasn't ruined any recipes for me yet. I think in future I'll make this with whatever flours I have available and maybe even substitute a scoop of protein powder (shake mix) for some of the flour to make up the total. It is fun to experiment! And it always always comes out great. The only caveat: I do find that I can't make waffles well without some oil. For pancakes this could work with less oil but waffles need this amount.
The only thing I change is that I use two eggs when mixing up a batch separate them and whip the egg whites into stiff peaks then fold them into the rest of the batter. Makes the pancakes so light and fluffy even though they are whole wheat pancakes. I save the egg yolks for another day.
My 3 year old son is a pancake fanatic. We both absolutely loved these. I used 3 cups wheat flour and 5 cups unbleached flour b/c that is what I had available. I also substituted natural applesauce for the oil. Great pancakes!
Without question, the best and fluffiest pancakes I've ever made. I always used a mix in the past and am trying to cook from scratch, so this was my first attempt at pancakes. Will only use this recipe from now on. :-)