This easy Whole Wheat Pancake Mix takes 5 minutes to toss together and is made with whole wheat, ground flax seeds and just the right amount of cinnamon. It’s the perfect staple to stock in your pantry for a quick breakfast on a busy morning!
As a mom, there are two ways I keep my sanity – by drinking copious amounts of this Campari Lemonade and by always having a batch of pre-made pancake mix on hand.
Having a good pre-made pancake mix on hand is great for when you need to whip up a fast breakfast on the mornings that you oversleep, are lazy or don’t want to destroy your kitchen with a basic pancake recipe. Not to mention, a pre-made pancake mix comes in extremely handy when you need to get dinner on the table ASAP!
Because we all know Breakfast-for-Dinner = Best Dinner EVER!
And because we also know that having Easy Cocktail Ingredients On-Hand = Happy Mom!
We start by grabbing the largest mixing bowl we have. Then we add in whole wheat flour and white whole wheat flour.
Have you tried white whole wheat flour yet? If not, then you better run to the store to get some lickety-split, because it is pretty much the best thing ever! White whole wheat flour is made from ground white wheat (instead of red wheat which is where whole wheat flour comes from) and is still full of amazing fiber and nutrients without any bleaching It is also lighter and sweeter then regular whole wheat flour and tastes closer to all-purpose flour then regular whole wheat flour.
In this recipe, I use a combo of whole wheat and white whole wheat flour, but really you can use any combo of whole wheat, white whole wheat, all-purpose or even gluten free flour you like.
Next up is adding in some ground flax seeds, which is all about adding in some extra antioxidants and omega-3 fatty acids to our pancakes. It also gives the pancakes a very slight nutty taste, which I like and your kids won’t even notice.
Then we add in the baking basics – baking soda, baking powder and salt.
Now we add in a very small amount of sugar. If you are staying away from processed sugar, then you can skip the sugar in this mix and just add in 1 tablespoon honey, maple syrup, agave nectar or stevia into the batter when you mix it up. You do need some sort of sugar in any baked goods or you will basically have a dull, flat pancake, so make sure you use some sort of sweetener in this recipe.
Finally, as if these instructions weren’t long enough for the simplest recipe ever, we add in just a touch of cinnamon because cinnamon is the spice of my life and I can’t ever get enough.
Whisk it all together and store in a cute glass jar with a big label that says ‘Sanity Saving Pancakes’!
Fun ways to kick up your pancake game –
Toss a cup of fresh blueberries, cut up peaches, dark chocolate chips or toasted coconut into the batter before cooking.
Spoon a dollop of Cherry + Almond Chia Seed Jam into the middle of the pancake right after you pour the batter into the hot pan. It makes the pancake have a fun surprise center!
Make a pancake sandwich (for breakfast or lunch) by making a batch of similar size pancakes then layering in-between 2 pancakes nut butter (peanut, almond or seed) and jelly or even cream cheese and jelly. I like to serve mine a little warm so the yummy filling gets all gooey and tries to drip out.
Try a savory pancake by adding in a ton of crumbled cooked bacon pieces, sharp shredded cheddar cheese and a handful of chopped green onions. Serve with a strong cup of coffee for the perfect hang-over cure, and let’s not even talk about how miserable it is having a hangover with kids.
Sneak in some extra veggies or fruit by subbing in 1/2 cup of almost any (might want to stay away from any strongly flavored green purees – looking at you green bean puree) baby food puree for the half of the milk in the recipe below for an instant flavor and nutrient booster. I love adding in purees made with pumpkin, sweet potatoes, beets (hello pink pancakes!) or carrots.
Whole Wheat Pancake Mix
For Whole Wheat Pancake Mix
3 cups white whole wheat flour
2 cups whole wheat flour
1/4 cup ground flax seeds
1/4 cup sugar
3 tablespoons baking powder
2 teaspoons baking soda
1 tablespoon cinnamon
1 teaspoon sea salt
For 1 batch pancakes (yields 6-8 pancakes)
1 cup whole wheat pancake mix
1 cup milk of choice (regular, almond, coconut, etc)
1 tablespoon oil, melted butter or melted coconut oil
1/2 teaspoon vanilla
1. To make the pancake mix – In a large bowl, whisk all of the ingredients together. Store in air-tight container for up to 6 months.
2. To make pancakes, pre-heat a griddle or large skillet on medium.
3. In a medium bowl, gently stir the pancake mix, egg, milk, oil and vanilla together until just combined.
4. Spray skillet with cooking spray or brush with oil, pour 1/4 cup of pancake batter into pan, let cook for 3-4 minutes or until small bubbles appear on the top of the pancake. Flip and cook for another 2-3 minutes.
Note On Flour – I love this combination of whole wheat and white whole wheat, but you can make it with all whole wheat flour or all white wheat flour or any combination you prefer. You can also use all-purpose or a 1-for-1 gluten free flour as well.
Note on Sugar – You can omit the sugar in the pancake mix recipe but then you do need to add some sweetener while mixing the pancakes together (they will not be good without any sugar, trust me I have tried). You can use 1 tablespoon of honey (if child is over 1 year of age), maple sugar, agava nectar or stevia in each batch of the pancake batter.
Note on Ground Flax Seeds (boy there are a lot of notes in this simple recipe) – I usually get my ground flax seeds in the bulk bins at the grocery store but you can also get them here.
Prep Time – 10 minutes
Yield – 6 batches of 6-8 pancake batches
Storage – store pancake mix in air-tight container for up to 6 months.
Please note, the jar featured in these pictures is full of a double batch of this recipe.