This recipe was born of necessity. I am entirely too tired during the week to get up and start measuring flour, baking powder, etc for the kids' before-school pancakes. So, I made this mix and keep it in a plastic bag in the freezer. Then in the morning I scoop out some mix, add milk, an egg, and a little flax seed and viola! Perfect whole wheat pancakes. I usually drop blueberries onto the pancakes as they cook. But chocolate chips are an awesome addition, too.
6 cups flour (your choice of variety. I used 4 cups whole wheat, 2 cups whole wheat pastry flour)
2/3 cups sugar
2 T baking powder
1 T baking soda
1/2 tsp salt
Make sure you mix the ingredients thoroughly so that you evenly distribute the baking soda and powder.
For the pancake batter I whisk together one cup of mix, 3/4 cup skim milk, one egg, and 1 T ground flax seed.
1/3 cup of batter for each pancake is perfect for my frying pan...because I am also too tired to get out my electric griddle. While they are baking on the first side I drop a few blueberries (or mini chocolate chips, sliced bananas, strawberries) on top.
They deserve a closer look, don't you think?
The pancakes will bake up around the blueberries a bit. Flip them when they start to look done around the edges. I'm not sure how long you can keep this mix in the freezer. I would think a good long while, though. We never seem to keep it around for more than a week and a half. Tip: flour stays fresher in the freezer. I keep all of my flours there in their original bags with a plastic bag on the outside.
Sometimes I sneak sugar-free syrup onto the pancakes. My kids can't tell the difference. :)