Here’s a recipe for Whole Grain Pancake Mix that you can keep in your pantry, so you can enjoy some nutritious pancakes whenever the craving strikes.  I’ve also included a recipe for how to use this mix to make one batch of pancakes.

Pancakes and other sweet breakfast foods are something that I absolutely love to enjoy on the weekends.  My mom used to make pancakes for us each Saturday during my younger years!  Sometimes I’m in the mood for something decadent like a stack of Crème Fraîche Pancakes piled high with toppings.  Or a plate of Brown Butter Sourdough Waffles with a Bloody Mary on the side.

But sometimes there are weekends where I want a pancake breakfast, but I’ve got things to do after.  An afternoon out with friends.  A long list of chores.  A string of errands to run.  On those kinds of weekends, I like to make a batch of these Whole Grain Pancakes, so I can enjoy something sweet for breakfast and still be able to function afterwards!  Continue reading for the recipe.

Just an FYI - I am not a medical professional or a dietitian.  The technical information provided in this article is based on research that I’ve done (see sources).  I do struggle with depression and anxiety, and I’ve managed to get both under control with the help of medication, exercise and changes to my diet.

After being diagnosed with depression and anxiety, one of the biggest changes I made to my diet was incorporating more whole grains into my daily routine. I cut back on white rice and started eating more brown rice, wild rice, and quinoa.  Most mornings, I enjoy a bowl of High Protein Oatmeal (recipe coming soon!).

Whole grains are high in fiber and generally have a lower glycemic index than refined grains, two attributes that may support more stable energy levels and mood regulation. They are also rich in beneficial nutrients like B vitamins (including B1 and B6), magnesium, and zinc.

Research has also linked higher whole grain intake with a lower risk of depression, possibly due to their role in supporting steady blood sugar and providing nutrients involved in brain function.

Over the past year, I’ve managed to lose over 40 pounds, and I’ve found that whole grains help keep me fuller throughout the day.

How should you use this recipe?  You can start by prepping the Whole Grain Pancake Mix, a blend of whole-wheat flour, all-purpose flour, polenta, rolled oats, sugar, baking powder, baking soda and fine grain sea salt.  This mix should last for 6 months stored at room temperature.

When you are ready for a batch of pancakes, whisk together 1 cup buttermilk, 1 egg and 2 tablespoons of unsalted butter.  Then, fold in 1 cup of pancake mix.  This recipe will result in 6 decent-sized pancakes (2 servings at our house!).

You may be wondering why I’ve included some all-purpose flour in the mix.  I find 100% whole grain pancakes to be a bit on the heavy side, so the all-purpose flour is there to lighten things up texture-wise.  Also, these pancakes are not very sweet, so don’t be shy with the maple syrup.

Whole Grain Pancake Mix

No ratings yet

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Total Time 5 minutes mins

Course Breakfast

Cuisine American

Servings 6 batches

Ingredients

  

1x2x3x

For the mix:

• 2 cups (304g) whole-wheat flour
• 1.5 cups (180g) all-purpose flour
• 1 cup (180g) polenta or cornmeal
• 1 cup (102g) old-fashioned rolled oats (not quick cooking)
• 2 tablespoons (28g) sugar
• 4 teaspoons (15g) baking powder
• 2 teaspoons (13g) fine grain sea salt
• 1 teaspoon (6g) baking soda

To make 1 batch of pancakes:

• 1 cup buttermilk
• 1 egg
• 2 tablespoons unsalted butter, melted
• 1 cup (160g) pancake mix
• Maple syrup, for serving
• Fresh fruit, for serving

Instructions

 

• Add flours, polenta, oats, baking powder, salt, and baking soda to a large jar and container, whisking to combine. Seal and store in a cool, dry spot for up to 6 months.
• To make pancakes, add buttermilk, egg and melted butter to a medium bowl, whisking to combine. Switch to a spatula and gently stir in 1 cup of pancake mix, until just combined.
• Preheat a skillet over medium heat and add a little fat of choice (more butter, oil or cooking spray). Ladle ½ cup of the pancake batter into the skillet and cook until the bottom is golden brown and the top is a little bubbly (about 2 minutes). Flip and cook until the other side is just golden (about 2 minutes more). Enjoy pancakes immediately with maple syrup and fresh fruit!

Keyword pancake mix, whole grain pancakes

Tried this recipe?Tag @brandiego on Instagram so I can check it out!

Sources

Harvard T.H. Chan School of Public Health. Whole Grains. The Nutrition Source, https://www.hsph.harvard.edu/nutritionsource/what-should-you-eat/whole-grains/

Brandon

I’m Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Did you make a recipe? Tag @brandiego on Instagram so I can see the how it went!