Whole-Grain Pancakes

Whole-Grain Pancakes

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Makes: 4 servings

Prep: 10 mins

Cook: 20 mins

Ingredients
PANCAKE MIX
  • 3 cups whole-wheat flour
  • 3 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1 tablespoon salt
  • 1 1/2 teaspoons baking soda
PANCAKES
  • 2 cups Pancake Mix
  • 2 tablespoons ground flaxseed
  • 1 pint buttermilk
  • 2 eggs
  • 4 tablespoons butter, melted, plus more for topping
  • Pure maple syrup (optional)
Directions

    For Pancake Mix::

  1. Use immediately or store in an airtight container for up to 2 months. Use immediately or store in an airtight container for up to 2 months.
  2. For Pancakes::

  3. In a large bowl, combine 2 cups of the pancake mix and 2 tbsp. flaxseed. In a small bowl, whisk the buttermilk, eggs and 4 tbsp. melted butter. Add the egg mixture to the pancake mix and whisk until combined.
  4. Heat a large cast-iron skillet or griddle over medium. Ladle 1/4-cupfuls of batter into the pan and cook until brown on bottom, about 4 minutes. Flip and cook about 4 minutes more. Transfer pancakes to a plate and repeat with the remaining batter. Serve with butter and maple syrup, if using, or fruit toppings.
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