| Servings |
|
Ingredients
- 2 cups whole wheat pastry flour
- 1 cup whole grain cornmeal
- 1 cup rye flour
- 1/2 cup each buckwheat flour, brown rice flour, oat flour, and barley flour
- 2 Tablespoons Rumford aluminum free baking powder
- 2 Tablespoons sugar/sweetener
- 1 Tablespoon salt
Ingredients
|
|
Instructions
- Mix all of the above completely and store in an airtight container until ready to make pancakes.
For pancakes:
- Put 2 Tablespoons lemon juice and 1 Tablespoon oil in a cup measure and top the cup off with non-dairy milk.
- Mix the liquid into 1 cup of the dry pancake mix and stir until just mixed, do not over stir. You might need to add a splash more milk to make the batter the right consistency. If the batter is too thin, add a little bit more of the pancake mix.
- Heat a Pam sprayed griddle or large frying pan until a drop of water will dance on the surface.
- Drop pancake batter onto pan by large spoonfuls and bake until bubbly on top and browned underneath. Turn and bake until the other side is browned.
- If pancake is doughy in the middle turn the heat down a little.
Recipe Notes
Any whole grain flours may be substituted for the 1/2 cups of flour. You can multiply this recipe for large families and groups. It is far better tasting and better for you than most store-bought pancake mixes.
Share this Recipe