Makes 8 servings
Throw together a batch of this great mix whenever you have time. It can be stored in your refrigerator to use whenever you need it. (Note that if it’s hard to find buttermilk powder, you can substitute dry milk powder instead; just be sure you omit the baking soda and increase the baking powder to 5 teaspoons.)
- 1/2 cup ground flaxseed
- 1-1/2 cups whole wheat flour
- 1-1/2 cups brown rice flour
- 1/2 cup toasted wheat germ
- 1/2 cup buttermilk powder
- 2 tablespoons maple sugar or light brown sugar
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
If you bought ground flaxseed, you’re ready to go – but you can also make your own. It’s pretty easy. Just use a spice grinder or the small bowl of a food processor and process to a fine grind. (Since ground flaxseed won’t keep as long as whole, many cooks prefer to grind their own as needed.)
Combine whole wheat flour, brown rice flour, wheat germ, buttermilk powder, sugar, baking powder, baking soda, salt, and ground flaxseeds in a large bowl and mix well. Store in an airtight container in the refrigerator until needed. When you’re ready to make pancakes, all you’ll need to do is add the eggs to prepare your batter.
Ready to make pancakes now? Scoop out 2 cups of mix into a large bowl. Make a well in the center and add 2 large eggs (note that you can also use an equivalent amount egg substitute or 4 large egg whites beaten with 1 cup cold water). Stir just until all is well mixed. Prepare a non-stick griddle and use about 1/4 cup of batter for each pancake. You’ll have enough batter for 8 pancakes, which serves 4 nicely. That still leaves enough mix to have pancakes for breakfast another day!
*Nutrition information is for two pancakes