Recipe

Complete Buckwheat Pancake Mix Recipe

	Jo_jo_ba / All my dishes 6 months, 1 week ago The soy flour replaces eggs in this recipe, so don't omit it or replace it with something else. This recipe has a lot of fiber and B vitamins, and the buckwheat reminds me of my Grandpa's favourite pancakes! Makes about 7 ½ cups (NI per cup = batch).... More Prep:10m Servings:7	Jo_jo_ba
	nutty wheaty easy fluffy grainy healthy warm pancakes mix batchmix family morning brunch breakfast

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Ingredients

Dry Mix:

4 cups whole wheat flour

1 cup buckwheat flour

1/3 cup soy flour

1 cup instant nonfat dry milk powder

1 tablespoon salt

1 ½ tablespoons baking powder

¼ cup sugar

¾ cup solid vegetable shortening

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To Prepare:

1 cup Complete Buckwheat Pancake Mix

½ cup water (if you have it, make ½ of the still water club soda for extra fluff)

Directions

Measure the whole wheat flour, buckwheat flour, soy flour, dry milk, salt, baking powder and sugar into the large bowl.

Using a whisk or your hands, combine everything so it's evenly distributed. Mash the shortening into the dry ingredients, until the mixture is the same consistency as coarse cornmeal.

Transfer the mixture to a resealable container.

Store on the pantry shelf for about two months, or in the refrigerator or freezer for 6-8 months.

For 1 batch of pancakes:

Stir the water and mix together in a small bowl. If the batter seems too thick, then add a bit more water and stir again.

Drop by ¼ cupfuls onto a hot, well oiled skillet or griddle and cook as usual.

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Comments

jo_jo_ba 6 months, 1 week ago said:
Amount Per Serving
Calories: 552.0
Total Fat: 23.0 g
Cholesterol: 14.5 mg
Sodium: 75.5 mg
Total Carbs: 73.6 g
Dietary Fiber: 9.8 g
Protein: 17.6 g