Whole Grain Pancake Recipe

I was going through my posts since day one, and I realized that I don’t do breakfast.  The only recipe that is a breakfast is my fruit filled crepes.  So after 21 months this is my second breakfast and it’s a good one.

As you know, MaryJo is the baker in the family and she has lots of resources to go to when she wants to try new recipes.  When I told her that I wanted to do whole wheat pancakes, she pulls out this huge book.  “See if there is anything in this you’d like to try.”

This is one big book put together by King Arthur Flour called, “Whole Grain Baking.”  It is like 600 pages of everything you need to know about using whole grains in baking and has hundreds of recipes.  Everything from pancakes to muffins, cakes, pies and pastry.  This is definitely a cookbook to have if you are into baking.  You can buy the book through Amazon through this link, King Arthur Flour.

This recipe makes enough mix for about 90, 4 inch pancakes.  Store the mix in your freezer in an airtight container or freezer bag.  A one cup batch will make enough batter for 10 pancakes.  You can keep them plain or you can go nuts adding blueberries (as I did here) or any other fresh or dried fruit you can think of.

Fry them on a non stick griddle or skillet on low heat so the wheat and oats get cooked through.  These took about 2 1/2 minutes on the first side and 1 1/2 minutes on the second side.  Just lift the edge to check for browning once the edges of the pancake firm up and go from glossy to matte.  I just threw the blueberries on the cakes.  You could also mix the fruit into the batter if you’d like.

Mix up some of these whole grain pancakes and you’ll never go back to a box mix again.  The nutrition label is based on one pancake made with the ingredients in the recipe as stated.  If you choose to use whole milk or buttermilk  they will be slightly more calories each.  The orange juice is a nice touch too and it is used to smooth out the raw taste of the whole wheat.

And finally,  the perfect photo in which MaryJo is pouring huge amounts of maple syrup on the cakes while I am taking about 15 photos of the process. hoping to get one that is in focus and looking good.  I’m saying, “keep pouring, more. I want a bigger stream!”  Wow, we did it and luckily, we had to eat the results.  Yum.

Enjoy!

Whole Grain Pancake Recipe

Whole grain pancake mix recipe which is enough for 9 one cup batches. Store in your freezer in an airtight container.

5 from 1 vote

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Course: Breakfast

Cuisine: American

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Servings: 10 pancakes per batch

Author: Joe Boyle

Ingredients

Mix Ingredients

• 3 1/2 cups old fashioned rolled oats
• 4 cups white whole wheat flour
• 1 cup all purpose flour
• 3 tbsp sugar
• 3 tbsp baking powder
• 1 tbsp salt
• 1 tbsp baking soda
• 3/4 cup canola oil

Pancake batter

• 1 cup pancake mix
• 1 cup 2% milk
• 1/8 cup orange juice
• 1 large egg

Instructions

• Place the oats on a food processor and pulse until they are chopped fine.
• Place all the dry ingredients into a mixing bowl. Mix by hand or on low with a stand mixer.
• Slowly add the oil while mixing. The mix should slightly hold together when squeezed into a ball.
• Add another tablespoon of oil if it's too dry.
• Store in an air-tight container in your freezer.

Making the Batter

• In a medium sized bowl, whisk all ingredients together.
• Let rest for 15 to 20 minutes.
• Remix the batter.
• Use approximately 1/4 cup batter for a 4 inch pancake.
• Cook on a non-stick surface on low to medium low heat, about 2 1/2 minutes on the first side.
• Turn and cook for an additional 1 1/2 minutes

Notes

Keep pancakes warm in a 200 degree oven, until all cakes are done.