A Fluffy, Delicious and

Healthier Pancake Recipe

For about 5 years I led a community outreach pancake breakfast at my former church in Brooklyn. Not only could we get a HUGE bag of premade pancake mix at the warehouse club stores for $5-$6, but we were able to get half of that back from the company for the feast. Just add water.

I loved the convenience of premade mix. However the ingredients are as shady as the price. I always felt guilty about giving it to Samuel. But there was nothing that I can do about it. One of those bags lasts forever and I was too frugal to just throw it away. So I waited until it was used up before considering other options.

I found a recipe that I was making from scratch every time but it too about it was too time consuming and used ½ cup of butter! Yikes. It was delicious but I needed to continue on the search for something better.

A month ago I found Bobs Red Mill has a pancake mix too. It is full of wonderful organic ingredients that I felt good giving to my kids. However at $5 a bag for 1/10 of the HUGE bag, it was getting too pricey.

With the help of pinterest and other google cross-referencing. I came across a recipe that I can play around with and tweak so that it would be healthier. I used as much organic ingredients as I had in my pantry.

 

Cast of Ingredients

Dry Mix 

2 cups Whole Wheat Flour (you can also mix some AP or Arrowroot if you want)

½ cup Ground Oatmeal

½ cup Wheat Germ

¼ cup Ground Flaxseed

1½ tbs Baking Powder

1½ tsp Baking Soda

1 tsp Himalayan Sea Salt

1 tsp Freshly Ground Cinnamon

Mix all the dry ingredients together. This should be stored in an air tight container and should last 4-6 weeks in the pantry. If you want to add sugar, about a tablespoon of any dry sugar of your liking will work. I chose to not add any sugar to my dry mix as I truly believe the sole purpose of pancakes is to deliver syrupy goodness to my mouth!

Pancake Recipe (makes 6-8)

1 cup Dry Mix

1 cup Milk or buttermilk

1 egg

3 tbs melted butter

I make this over my cast iron skillet. The melted butter also helps season my skillet. I just love it when things serve more than one purpose. I start on med-high (for me that would be a 6/7) and before I pour in the mix, to a med-low (4/5). Pour about 2 tbs of the pancake mix into the skillet.

When the bottom is a nice golden brown (about 3-4 minutes), flip and cook for about a minute on the other side.

This batter is a bit thicker, so you might not see all the lovely bubbles that indicate it is time to flip but they are there. Serve immediately with a mountain of syrup! YUM!

This recipe is insanely flexible. Let me know what variations you have tried.