Categories: Breakfast, Pancakes

Ingredients

• Good Grains Pancake Mix:
• 1 1/2 cups all-purpose flour
• 1 cup rye flour
• 1 cup whole wheat flour
• 1/2 cup wheat germ
• 1/2 cup cornmeal
• 1/3 cup sugar
• 2 tablespoons baking powder
• 1 teaspoon baking soda
• 1 tablespoon salt
• Pancakes (use 2 cups mix plus):
• 1 1/4 cups skim milk or 1 1/4 cups soymilk
• 1/2 cup egg substitute (or 2 large eggs)
• 2 tablespoons vegetable oil

Directions

1. To make the pancake mix: combine all the pancake mix ingredients in a large bowl; stir to mix; divide mixture into thirds (about 2 cups each); place each portion in a separate plastic food storage bag, seal tightly and store in the freezer for up to 6 months.

2. To make the pancakes: In a large mixing bowl, combine the milk, egg substitute, and oil; whisk to mix.

3. Add in the 2 cups pancake mix; stir to mix just until moistened (do not overmix); the batter will be somewhat lumpy.

4. Heat a griddle or large nonstick skillet over med-high heat until a drop of water bounces off the surface.

5. Pour 1/4 cup batter per pancake onto the hot griddle; cook until bubbles form.

6. When the bottom of each pancake is golden brown, flip the pancake and cook the other side until browned.

7. Repeat with the remaining batter; serve pancakes warm.

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