02 November 2010


i've been searching high and low for the perfect pancake recipe.  one that was healthy.  one that was versatile...add some blueberries, banana, pumpkin...whatever your mood desired that particular day.  one that i could whip up in a snap.  i've found it.  well, actually my friend, emily, found it and introduced me to it and its home.  i know i'll definitely be going back to visit goodlifeeats.com for some more tasty treats.

and by the way, this recipe makes A LOT.  it'll be the perfect amount to store in the freezer and whip up for a quick AND healthy pancake dinner.


For the mix:
• 9 cups whole wheat flour
• 2 1/2 cups barley flour
• 2 1/2 cups oat flour
• 2 1/2 cups brown rice flour
• 2 cups rye flour
• 2 1/2 cups cold milled flax
• 4 cups powdered milk
• 3 teaspoons salt
• 1 cup baking powder

For the pancakes:
• 1 cup + 1 tablespoon mix
• 1 egg, beaten
• 2 tablespoons butter, melted
• 1/4 cup sugar, honey, or agave
• 1/2 to 2/3 cup water
• 1 teaspoon vanilla
• 1/4 teaspoon cinnamon, optional
• 1/4 cup pureed pumpkin or mashed banana, optional


For the mix:
Combine all ingredients in a large bowl (or stand mixer fitted with the whisk beater if you have a Bosch or large Kitchen Aid). Stir very well, using a whisk, until the ingredients are evenly distributed. Transfer to 2 gallon sized freezer zip-top bag. Be sure to label the bag with the pancake instructions, as seen below. Store in the freezer for freshness.

For the Pancakes:
Preheat a griddle over medium heat for 5 minutes.
Combine the beaten egg, butter, sugar, water, vanilla, and any optional ingredients. Mix well. With a wooden spoon, stir in the pancake batter until well mixed.
Grease pan with spray oil. Add 1/4 cup of batter to the preheated pan for each pancake. Don’t overcrowd. Cook for 1 1/2 to 2 minutes before flipping. Large bubbles should be forming on the top of the uncooked side. Flip and cook for an additional 1-2 minutes. Serve immediately.

No comments:

Post a Comment