Pantry Pancakes

Who doesn’t love pancakes?  But with time at a premium, we often grab pre-made frozen pancakes or make them from a boxed mix.  I have a healthier solution. Make your own mix.




Pantry Pancake Mix

4 cups white whole wheat flour

3 tablespoons baking powder

2 teaspoons baking soda

1 teaspoon salt

2 tablespoons plus 2 teaspoons sugar

Mix above ingredients together and store in a jar in your pantry.  When you’re ready to make pancakes, for each cup of mix, add 1 egg, 1 cup milk and 1 tablespoon melted butter.  Do not over mix. Pour ¼ cup of batter per pancake on a hot griddle, flip when ready.  If you make more than you need, once pancakes have cooled, wrap two pancakes per serving in plastic wrap and put in a freezer bag.  Freeze.  Defrost in the microwave or pop in the toaster for a fast, on-the-go breakfast any day of the week.

Delicious Additions:  Add any of these combinations to the batter: fresh or frozen berries, sliced bananas and chopped walnuts, chopped apples with cinnamon, peanut butter and jelly.

Pancake Breakfast Rolls:  Spread pancakes with peanut or almond butter, top with sliced bananas or strawberries and roll.


Nutrition Note:  White whole wheat flour is an excellent way to add all the nutritional benefits of whole grain flour to recipes without the heavy grain taste.  Top a serving of these whole grain gems with berries (extra plant nutrients and more fiber), a large dollop of vanilla yogurt (a little calcium kick) and a sprinkle of powdered sugar. You might even be inclined to skip the syrup.

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