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whole grain pancake recipe
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Whole Grain Pancake Mix Recipe

Whole grain pancake mix recipe which is enough for 9 one-cup batches. Store in your freezer in an airtight container.
Course Breakfast
Cuisine American
Keyword whole grain pancake mix
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 10 pancakes per batch
Calories 74kcal
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, enough for 10 pancakes

  • 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 seems 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

  1. Keep pancakes warm in a 200-degree oven, until all cakes are done.
  2. You can easily add berries to the batter if you would like.
  3. The calories noted are for 1 pancake without butter or syrup.

Nutrition

Calories: 74kcal