Mix: Whole-grain Pancake Mix

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Whole-grain Pancake Mix

Adapted from a recipe in the San Jose Mercury News. Over the weekend I
prepared the mix, divided it into three bags, and prepared gift
baskets that included herbal tea and maple syrup from Trader Joe’s.

Whole-grain Pancake Mix

6 1/4 cups whole wheat flour
1 cup cornmeal (I used stone ground cornmeal)
1 1/4 cups rolled oats (quick or regular will also work)
4 Tbsp. baking powder
4 tsp. salt
1/4 cup brown sugar
2 2/3 cups nonfat milk powder

Mix all ingredients well. You’ll have about 12 cups, enough for 6 batches
of pancakes.

To use: Mix 1/2 cup liquid egg substitute, 1 cup water, and 1/4 cup
applesauce in a large bowl. Stir pancake mix in bag before measuring 2 cups
and adding it to the bowl. Stir until just blended; a few lumps are okay.
Let batter rest for about 5 minutes before cooking on a greased griddle or
frying pan.

You may need to add more water—start with a tablespoon or
so—if the batter is too thick to drop from a spoon. Serves 3-4.

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