Whole Wheat Pancake Mix
Complete whole wheat pancake mix is ready to go when the craving strikes. Perfect for kids to cook on their own!
Ingredients
Dry Mix:
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 4 tablespoons egg replacer*
- 1 tablespoon baking powder
- ½ teaspoon sea salt
Wet Mix:
- 2 cups water
- 6 tablespoons butter
Instructions
Mix:
- Combine dry ingredients in a large mixing bowl and whisk to combine.
- Add dry ingredients to a large ziplock bag and label, with water amount to be added. Store in cupboard or camping food bag etc unless you are going to use immediately in which case you can skip the zip lock bag.
Pancakes:
- When ready to use mix, add to a large mixing bowl; add water, mix until just combined and allow it to sit for 5 minutes.
- Add 2 tablespoons of butter to pan on medium heat and swirl around melted butter covering entire surface.
- Ladle small amount of batter onto pan per pancake, about ¼ cup.
- Cook until pancake starts to form bubbles after 2-3 minutes and flip, cooking on other side for another minute.
- As they finish cooking stack on plate.
- Repeat with more butter for each pan of batter.
Notes
- *Equivalent to 4 eggs, so if you prefer, you can omit and make with 4 eggs. We used Bob's Red Mill Egg Replacer, but there are other brands out there.
- Enjoy topped with butter, a dash of cinnamon, yoghurt, maple syrup or any of you favourite toppings.
Nutrition
Serving: 1pancakeCalories: 133kcalCarbohydrates: 16gProtein: 4gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 28mgSodium: 269mgPotassium: 67mgFiber: 1gSugar: 1gVitamin A: 205IUVitamin C: 0.02mgCalcium: 74mgIron: 1mg
Tried this recipe?Let us know how it was!