Whole Wheat Pancake Mix {Freezer Friendly}

Freezer Pancake Mix

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pancake mix 2

pancake mmix 2

We often think of sifting, measuring, mixing and waiting for a whole foods recipe, but once you whip up this freezer/refrigerator mix, you’ll have enough pancakes for 50 to 80 servings. You’ll never need a box of pancake mix again. Before you look at the healthy ingredients, envision a soft, fluffy, moist delicious stack of pancakes with real maple syrup. My family of six agrees they are wholelicious, even while camping.

slightly adapted from King Arthur

Freezer Pancake Mix

Ingredients:

  • 5 cups white whole wheat flour {we love King Arthur brand}
  • 3 1/2 cups old-fashioned oats
  • 4 tablespoons aluminum-free baking powder
  • 1 tablespoon kosher or sea salt
  • 1 tablespoon baking soda
  • 1 cup vegetable oil

 

Yield:  8 small pancakes {I double the recipe below for my family of six}

  • 1 cup homemade mix
  • ½ cup milk {2% or greater yields a fluffier pancake}
  • ½ cup plain, vanilla yogurt, Greek
  • 1 large egg

 

Directions:

  1. To make the mix: Grind the oats in a food processor until they’re chopped fine, but not a powder.
  2. Put the flour, oats, and all other dry ingredients into a mixer with a paddle. Mix on slow speed, and drizzle the vegetable oil into the bowl slowly while the mixer is running.
  3. Place in a labeled gallon size freezer bag with the mix-in directions: 1 cup mix, ½ cup milk, ½ cup yogurt, 1 egg. Store in the refrigerator or freezer indefinitely.
  4. To make pancakes: In a medium size bowl, whisk 1 cup of mix to break any clumps. Add ½ cup of milk and ½ cup  yogurt choice and 1 large egg, beaten.
  5. Heat a lightly greased griddle to 350°F or a skillet on medium-high heat. Drop the batter onto it in 1/4-cupfuls.
  6. When the edges look dry, turn the pancake over to finish cooking on the second side, which will take about 1-2 minutes.
  7. Now savor your pancake stack immediately or keep warm in the oven. We enjoy ours with fresh banana slices, chopped walnuts and real maple syrup. Treat yourself with any whole food add-in you like.

 

Place on cooling rack if you want to freeze pancakes for a busy school morning. My kiddos have requested mini-chocolate chip pancakes lately.

Cool completely, place in labeled quart size bags for future meals. Thaw overnight and reheat to serve.

 

Whole Food Add-In Ideas:

  • Mashed banana
  • Fresh berries
  • Toasted nuts
  • Flax meal
  • Wheat germ
  • Chia seeds

How do you enjoy your whole grain pancakes?

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Comments

  1. andrea_upnorth says:

    Hi–
    Sounds good. Can something be used in place of the yogurt? I don’t buy it frequently. Thanks!

    • sour cream, buttermilk, or sour your own with a tablespoon of lemon juice or vinegar, stand 10 minutes. I just sour mine when I think about it and let it sit in fridge all day ;)

  2. Brandette W. says:

    Jackie,

    This is fantastic, I am so excited to make up a bulk batch this week! It will make making homemade pancakes for dinner and for my toddler’s meals so much easier. Not to mention way cheaper than buying the freezer mini pancakes at Walmart that he loves. So much cheaper!!

    One question though, I would need to figure out the caloric count of the recipe. Do you know how many cups of mix the master dry recipe makes? I know the recipe to make the pancakes says to use 1 cup dry mix, but do you know how many cups of the dry mix you get out of the mix itself?

    Thank you so so much once again!

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