Whole Grain Pancake Mix And Pancakes Recipes

Steps:

• In a large bowl, combine the first seven ingredients. Place oats in a food processor; cover and process until ground. Stir into flour mixture. Divide mixture among five airtight containers. Store for up to 6 months. Yield: 15 cups., To prepare pancakes: Pour 1 cup mix into a large bowl. In a small bowl, whisk the egg, water and oil; stir into pancake mix just until moistened., Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown.

Steps:

• In a medium bowl, stir together the whole wheat flour, all-purpose flour, oats, cornmeal, sweetener, salt, baking powder, baking soda and cinnamon. In a separate bowl, whisk together the eggs, yogurt, milk and water. Pour the wet ingredients into the dry, and mix just until moistened.
• Heat a skillet over medium heat, and coat with cooking spray. Pour about 1/3 cup of batter per pancake onto the skillet. Cook until bubbles begin to form in the center, then flip and cook until browned on the other side.

Steps:

• Place oats in a spice grinder or mini processor and process to the consistency of flour; transfer to a large bowl.
• Mix in pastry flour, sugar, baking powder, baking soda, and salt.
• Place 1 1/3 cups of the mix into each of three zipper-top plastic bags. Refrigerate or freeze up to three months.
• When ready to make pancakes, lightly beat eggs in a large bowl.
• Blend in buttermilk, butter, and vanilla.
• Add one package of pancake mix and stir just until the mixture forms a lumpy batter. Avoid overmixing.
• Heat a large griddle or skillet over medium heat and use a silicone brush or paper towel to coat it lightly with oil.
• When a drop of water thrown on the griddle sizzles, pour on 1/4 cup of batter for each pancake, leaving space between them for the pancakes to spread. (If the batter is too thick to pour easily, stir in a few more tablespoons of buttermilk.).
• When the pancakes become slightly dry around the edges and little bubbles appear on the surface (after approximately 2-3 minutes), flip them.
• Cook until brown on the second side (approx. 1-2 additional minutes).
• Serve immediately or keep warm in a single layer on a rack in a 200F oven.

Steps:

• Mix above ingredients together then place in food processor to mix again.
• To make pancakes beat 1 egg, 1 tbsp oil, 1/2 cup milk and 1/4 tsp vanilla together.
• Add 3/4 cup pancake mix and mix till just blended.
• Let stand 5 minute.
• Make pancakes as usual in buttered skillet.