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pancakes

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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.

Ingredients:

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

Directions:

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.
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