Today I succumbed to the cold that my 3 girls have been passing around, and the last thing I want to hear when I’m feeling crummy is complaints about dinner. So I went to the grocery store for some soup for myself and my husband made pancakes for the girls. And it was quick and easy, thanks to the tub of whole-wheat, clean pancake mix I had mixed up a few weeks ago and kept in the pantry! I had taped on a Post-It with the list of “wet” ingredients to add, so no need to look up recipes. As easy as Bisquick, with whole foods instead of additives!
Whole-Wheat Pancake Mix (makes approx. 6 small batches)
- 6 cups white whole-wheat flour
- 1/3 cup coconut sugar
- 2 Tbsp. baking powder
- 1 Tbsp. baking soda
- 2 tsp. salt
- Combine all ingredients in a large, airtight container, making sure to break up any clumps of coconut sugar. Store in your pantry until needed.
To make pancakes: (I usually double this to feed our hungry family)
- 1 cup pancake mix
- 1 egg
- 1 cup buttermilk*
- 1 Tbsp. canola oil
- Whisk ingredients together until just combined.
- Heat your griddle on medium and spray lightly with cooking spray.
- Ladle 1/4-cupfuls onto the griddle, wait until bubbles form and edges look set, then flip and cook until done.
- Repeat for remaining batter.
- Serve warm with pure maple syrup and maybe some peanut butter spread on top.
*Make your own buttermilk–you can even do nondairy! Add 1 Tbsp. white vinegar to a measuring cup, then fill the rest of the way to the 1-cup mark with regular milk. Even almond milk curdles this way! Give it a try!
Original recipe here
Dairy-free option | Soy-free | Clean eating