Giftable Pancake Mix in a Jar

Update: I originally posted this recipe on October 31, 2011. A friend recently reminded my about this recipe so I wanted to be able to share it with all of you who have been following Mindfully Frugal Mom in the past year.

The best part about this Pancakes in a Jar recipe is that it’s actually healthy, and can handle just about any substitution to accomodate a variety of dietary needs.   In fact, I originally got this recipe from a friend whose son is an extremely picky eater, but he loves pancakes, so she decided to capitalize on that and make them as nutritious as possible.  The recipe I’m posting makes one large batch of pancakes, but it is easy to double, triple, or quadruple this mix so you are able to make fresh, healthy pancakes any time.  Just makes sure to store the mix in an airtight container in a cool, dark place.  This would also make a really cute gift — attach a little recipe card and you’re good to go!

Homemade Pancake Mix

Yield: 12 pancakes

Ingredients

  • Dry Mix (can be made and stored ahead of time)
  • 1/2 cup all-purpose white flour
  • 1/2 cup whole wheat flour
  • 1/4 cup wheat germ
  • 1/4 cup flax meal
  • 3 tsp baking powder
  • 1 tbsp sugar
  • 1/2 tsp salt
  • *Optional: 3 tbsp Powdered Buttermilk -- if you use this you can omit the 1 cup milk from the final recipe, just be sure to add 1 cup of water.

Instructions

  1. Add 1 egg, 1 cup milk, and 2 tbsp oil to the dry mix and let sit for 15 minutes.
  2. Cook on an oiled griddle about 3 minutes on each side.
  3. Serve with Maple Syrup or Fruit

Substitutions:

  • Instead of 1/2 cup white and 1/2 wheat flour, just use 1 cup of King Arthur’s White Whole Wheat flour (100% whole wheat, but with a mild flavor — it’s our favorite)
  • Instead of the oil OR the egg (preferably not both) in the wet mix, use an equal amount of applesauce (2 tbsp each)
  • Instead of the flax meal, add an additional 1/2 cup of wheat germ
  • Instead of the wheat germ, add an additional 1/2 cup of flax meal
  • Add 1/2 cup of pumpkin puree to the wet mix. If it is too liquid-y, add a little more flour, 1 tbsp at a time. Add 1/2 tsp cinnamon to the mix as well.
  • Use any kind of milk you have: soy, almond, and rice all work well.
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