Our family tradition is to have pancakes every Saturday. We LOVE pancakes. HOWEVER. I do have one problem with them. If they are the white flour traditional kind, I find I am always hungry an hour later. They just don’t fill me up for very long.
Enter our favorite Whole Wheat Pancake mix. Full of whole grains that fill you up!
PLUS – it is a great use of the .99 Gold Medal Whole Wheat flour on sale at Albertsons! AND if you use your $1/1 Quaker coupon from the 9/12/10 Red Plum newspaper insert to buy the oats, you’ve got a very inexpensive, ultra nutritious pancake mix that will last in your fridge or freezer for months! Can I get a Woo Hoo?
The recipe I’ve tweaked is from King Arthur Flour.
3 1/2 C Oats
1 T Cinnamon
4 C Whole Wheat Flour
3 T Sugar
3 T Baking Powder
1 T Salt
1 T Baking Soda
3/4 C Canola Oil
1. Grind Oats and Cinnamon in food processor until flour-like consistency.
2. In mixing bowl, mix together all remaining ingredients with the oats and cinnamon. It should clump together when lightly squeezed.
3. Pack in airtight container and store in fridge or freezer for months.
To make the pancakes:
1. Combine 1 C mix with 1 C Buttermilk*, 1 t Vanilla, and 1 egg. Let rest for 15 minutes before cooking on a lightly greased, hot griddle.
*You can substitute 1/2 C milk combined with 1/2 C plain yogurt for the buttermilk.
Feel free to top however you like, and if you throw a few chocolate chips in the batter – good on ya!
Linked to Humbled Homemaker & Eat at Home
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I often make home made pancakes with WW flour, but this sounds really good, I might fancy mine up a bit!
Michele, Love me some fancied up pancakes! Thanks for dropping by, Andrea
Thanks for linking up to our FLu Fighting Foods! This is such a great idea! Come back tomorrow for our green tea link-up:)
YUM. I often make whole wheat pancakes. These are gussied up just enough! Love the oat idea..