Carina has been typing on the internets before there was a www in front of everything. This is why she’s cranky and wants to know when you’ll get off her lawn. She resides in a hopelessly outdated home in the Mountain West with a mathematician and three children hell-bent on destruction. Her laundry is not done, but her Twitter is totally up to date. Carina does not have a Tumblr, because get serious.

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Healthy Homemade Pancake Mix

I hate the pancake mix that rhymes with Miss Quick. It tastes way too much like baking powder and metal. Gross. But I can’t deny that having a quick mix on hand to make pancakes in the awful morning hours, is very tempting. I came up with this healthy homemade pancake mix to keep on hand. Mixing whole grains with white flour makes this mix healthier and kid friendly. Nobody says you can’t make it all whole wheat, or a blend of whole grains. Finely cut oatmeal lends a lovely, nutty texture beyond the bland Miss Quick. You could use nut flour, or add in flax or chia seeds, but since those contain (healthy!) omega 3 fats that can turn rancid if left too long, it’s best to add them as you’re making the pancakes instead of keeping them in the mix to store.

The pancake mix stores well on the shelf in a tightly covered container.

Healthy Homemade Pancake Mix

3 cups whole wheat flour

1 cup oat flour (a cup of oatmeal, processed in a food processor until finely ground)

4 cups all-purpose flour

6 Tbl baking powder

1 Tbl baking soda

2 tsp salt

5 Tbl sugar

Put all the dry ingredients into a mixing bowl. Whisk by hand, or use your paddle attachment to thoroughly mix the dry ingredients. Pour into a container with a tightly fitting lid.

(I like a container that makes it easy to use a measuring cup.)

To make pancakes:

Heat your griddle (or frying pan) while you’re mixing. Whisk one egg, one cup of milk, and a tablespoon of melted butter into one cup of mix. (I eyeball the butter into a ramekin, and put egg and milk in a cup the night before. I really can throw it all together in less than two minutes.) You could add a dash of cinnamon or nutmeg, a handful of chopped nuts, or dried berries to change up regular pancakes.

Cook on a hot griddle and serve with whatever you feel like. One cup of mix makes about 12 small pancakes.


More Quick Breakfast Ideas:

Lemon Ricotta Pancakes

The Best Pumpkin Muffins

Pancake Squares




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Comments (6)

  1. Jessica Llanas 07/10/2013 at 11:33 am

    These pancakes are so good! Love that I know what’s in it. We like to mix fresh or frozen fruit into our pancake batter. Question: can this mix be used to make waffles?

  2. Chelle 09/24/2012 at 11:52 am

    These look delicious. Wondering – do the pancakes warm up well the next day? I like to make a large batch of cakes and then use them instead of toast for the week. Warmed up with a bit of peanut butter and banana is a super easy and portable breakfast for me. But not all pancakes taste great the next morning. Just wondering.

  3. Darlene Young 09/24/2012 at 11:43 am

    Thanks for this! I’m so excited to have a good recipe for a homemade mix. Tell me, can you think of how I can use this mix in conjunction with your lemon ricotta pancake recipe? Is there a way I can add ricotta and yogurt, etc., to this mix?

    • Carina 09/24/2012 at 1:33 pm

      I don’t see why you couldn’t use yogurt instead of the milk in the recipe. I used buttermilk this morning and they were super fluffy. As far as the lemon ricotta…those are leavened with beaten egg white, not baking soda/powder. I would try mixing them with ricotta anyway just to see what happens.

      You could also sub mashed banana, pumpkin, or applesauce instead of the egg and butter.

      • Darlene Young 09/26/2012 at 8:53 am

        Thanks. I’ll try it.

  4. Lindsey Johnson 09/24/2012 at 9:15 am

    Awesome. Making this today. Why has the thought NEVER occurred to me before? Brill.