I love making pancakes for my family on the weekend, but have you ever noticed how much sugar is in a lot of the store-bought pancake mixes? My friend Sarah told me about this super healthy pancake mix. She has lots of little mouths to feed, so she makes a big batch of this dry mix ahead of time. You’ll have to shop for some specialty ingredients at Whole Foods or a specialty store, but you’ll be glad you did. I will be making this again and again for my family – my boys love it! The pancakes are healthy, so you will need to top with a dab of butter, real Vermont maple syrup or molasses, and fresh fruit. Note: the recipe makes a big batch of mix, which is great for storing in a container for future use. Recipe slightly adapted from “Feeding the Whole Family: Recipes for Babies, Young Children, and Their Parents”
Goldie’s Whole Grain Pancake Mix
Makes 6 cups dry mix.
“This basic pancake mix comes from Goldie Caughlan, nutrition educator at Puget Consumers Co-op in Seattle. There are many types of whole grain flours besides wheat that can be used to make baked goods. This recipe utilizes a combination of several. One perk of this mix is that it works equally well for waffles.”
2 cups barley flour
2 cups whole wheat pastry flour
1 cup buckwheat flour
1 cup blue cornmeal
3 tablespoons baking powder
2 teaspoons ground cinnamon
1 tablespoon sugar
1/2 teaspoon sea salt
Combine all ingredients and store in air tight container.
Buttermilk Banana Pancakes
Recipe slightly adapted from “Feeding the Whole Family: Recipes for Babies, Young Children, and Their Parents”
Makes ten 5-inch pancakes.
1 egg, lightly beaten
1 1/2 cups Goldie’s Whole Grain Pancake Mix
1 cup buttermilk (can substitute with plain yogurt and a bit of water)
1/2 cup water
1 ripe banana, cut into thin slices
Vegetable Oil for griddle
In a large bowl, combine buttermilk, water, and pancake mix. Mix thoroughly with a whisk. Add egg and banana to batter and gently fold in. Heat griddle to medium high and coat surface with small amount of oil. Pour enough batter onto griddle to form a 5-inch pancake. When pancake has cooked on the bottom (tiny bubbles form on the top), flip with a spatula and cook the other side. Repeat with the rest of the batter. Keep cooled pancakes in a warm oven until ready to serve.