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 minutesminutes
Cook Time 10 minutesminutes
Total Time 15 minutesminutes
Servings 4batches of 8 pancakes
Calories 196kcal
Author Laura Yautz
Ingredients
For the Pancake Mix:
4cupsWhole Wheat Flour
2teaspoonBaking Powder
1teaspoonBaking Soda
½teaspoonSalt
To make pancakes:
1cupPancake Mix
1cupUnsweetened Almond Milk
2tablespoonOlive Oil
1tablespoonGround Flax or Chia Seeds
(Optional) ½ tablespoon Maple Syrup or other sweetener
1teaspoonVanilla 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.