Whole Grain Pancake Mix

Adapted by Louise McGill - From Cathy Russell RHN

 

These pancakes are always a big hit when ever I serve for guests!  Yes, I do put real maple syrup on these; sometimes I will use fruit sweetened jams.  They are good alone with blueberries- mashed raw or cooked in the mix.

 

This is a mix that we like to prepare and have on hand so that we are able to have a quick pancake breakfast any day of the week.  You can make the entire recipe or just mix the dry ingredients together and store in an air tight container/jar until needed.

 

2 cups whole grain spelt flour (or use whole wheat or a combination of different flours)

2 tbsp  sucanat (or brown sugar), optional

3 tbsp of ground flax

3 tbsp of oat bran

1 tbsp baking powder

½ tsp of sea salt

 

2 tbsp cold pressed safflower or canola oil (preferably organic)

2 cups rice or almond milk (or any other milk)

 

Combine dry ingredients and set aside until needed.  If using the entire recipe add all of the oil and the milk and let it sit for 5 minutes.  For added protein, an egg can also be added.  These pancakes are better if the batter is a bit on the thick side.  Thin out to desired consistency.

 

TIP:

Time serving tip: Cook one large pancake at a time and cut into 4 quarters

 

The dry ingredients can be prepared ahead of time and used as needed, adding a bit of oil and some milk as required – equal proportions. Store leftover pancakes in the freezer and pop in the toaster to defrost for an even quicker breakfast or an after school snack.

 

Blueberries are a nice addition.