Homemade Pancake Mix
What if you could whip up fresh pancake batter in TWO minutes? With this Homemade Pancake Mix Recipe, you can! Store-bought mix can be expensive and full of iffy ingredients. This one uses whole food ingredients, and lets you get fresh, hot pancakes on the table in no time.
Servings: 24 pancakes
- 5 cup white whole wheat flour
- 1 1/4 cup powdered milk
- 1/4 cup sugar
- 2 tablespoons baking powder
- 1 tablespoon salt
For every 1.5 cups dry mix, add:
- 1 cup water
- 2 tablespoon olive oil
- 1 large egg
Put the first five ingredients in a big bowl. Mix together with a whisk. You can use all whole wheat if you want, or even try other whole grain flours.
Place in an airtight container. Store in the freezer for up to a year, or at room temperature for up to three months.
When you are ready to make a batch of pancake, stir together 1 1/2 cups of dry mix, water, olive oil and an egg.
Serving: 24g | Calories: 372kcal | Carbohydrates: 70g | Protein: 14g | Fat: 6g | Sodium: 958mg | Fiber: 6g | Sugar: 12g