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Jennifer's Ultimate Pancake Mix

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"Tastes better than the store-brand mixes and can be altered easily. Note: You will need large airtight container (3- to 4-quart size) for storage."
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Ingredients

10 m servings 91 cals
Original recipe yields 36 servings (2 1/2 pounds of pancake mix)

Directions

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  • Prep

  • Ready In

  1. Mix all-purpose flour, cornmeal, whole wheat flour, oat flour, baking powder, white sugar, egg replacer, and salt together in a bowl. Pour into an airtight container; shake well and store.

Footnotes

  • Cook's Notes:
  • You may use rye flour in place of oat flour; you can also use 1/2 cup of each.
  • Combine 1 cup milk (or as needed), 1 1/2 cups pancake mix, and 2 tablespoons oil (or butter) in a bowl. Fry on a lightly buttered (or oiled) skillet.

Nutrition Facts


Per Serving: 91 calories; 0.5 g fat; 19.2 g carbohydrates; 2.5 g protein; 0 mg cholesterol; 354 mg sodium. Full nutrition

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