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.