Go Back
–+ servings
Stack of 6 whole wheat pancakes, with a pile of fresh blueberries on top, and piled to the right of the stack. Glass jar that reads 'healthy heart pancake mix' is visible in the background with a bouquet of wildflowers.
Print

Heart Healthy Pancake Mix

Whole wheat, heart healthy pancake mix is excellent to keep on hand for a quick breakfast or brunch! Mixes up in no time and keeps for months!
Course Breakfast, Brunch
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 batches of 8 pancakes
Calories 196kcal
Author Laura Yautz

Ingredients

For the Pancake Mix:

  • 4 cups Whole Wheat Flour
  • 2 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • ½ teaspoon Salt

To make pancakes:

  • 1 cup Pancake Mix
  • 1 cup Unsweetened Almond Milk
  • 2 tablespoon Olive Oil
  • 1 tablespoon Ground Flax or Chia Seeds
  • (Optional) ½ tablespoon Maple Syrup or other sweetener
  • 1 teaspoon Vanilla Extract

Instructions

  • Combine all the ingredients for the Pancake Mix in an airtight container. Store in a cool place, away from sunlight for up to 2 months.

To make pancakes:

  • Combine 1 cup of the pancake mix with almond milk, oil, flax, vanilla, and sweetener, if using. Stir until just combined, and set aside while griddle preheats.
  • When griddle is hot, spray with cooking spray if not nonstick, and scoop pancake batter onto the griddle, ¼ cup at a time.
  • Cook a few minutes, until you see bubbles start to form on the top of the batter. Flip and cook another few minutes, until cooked through.
  • Serve immediately.

Nutrition

Serving: 2pancakes | Calories: 196kcal | Carbohydrates: 25.1g | Protein: 4.8g | Fat: 9.6g | Saturated Fat: 1.2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5.7g | Sodium: 200.7mg | Potassium: 306.8mg | Fiber: 3.9g | Sugar: 1.8g | Vitamin A: 28.2IU | Calcium: 202.7mg | Iron: 1.6mg
QR Code linking back to recipe