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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Recipe Summary

prep:
10 mins
total:
10 mins
Servings:
36
Yield:
2 1/2 pounds of pancake mix
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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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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

91 calories; protein 2.5g 5% DV; carbohydrates 19.2g 6% DV; fat 0.5g 1% DV; cholesterol 0mg; sodium 354.4mg 14% DV. Full Nutrition
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