Homemade Whole Grain Pancake Mix

I’m always on the lookout for healthy breakfast recipes and ran across this one a while back; it’s turned into a favorite and is so easy!


4 cups white whole wheat flour

1 cup unbleached all purpose flour

3-1/2 cups old fashioned oats

3 tablespoon sugar

3 tablespoons baking powder

1 tablespoon salt

1 tablespoon baking soda

1 cup vegetable oil


Grind the oats in a food processor until chopped fine but not powder.  Put the flour, oats and all other dry ingredients into a mixer with a paddle.  Mix on slow speed and drizzle the vegetable oil into the bowl slowly while the mixer is running.  Store in an airtight container for up to 2 weeks at room temperature or indefinitely in the frig or freezer.


To make pancakes:

Whisk together 1 cup mix, 1 cup buttermilk (or half plain yogurt and half milk) and 1 large egg.  Let stand for at least 20 minutes.  Heat a lightly greased griddle to 350 (or medium high).  Drop batter by 1/4 cupfuls.  When edges look dry and bubbles come to the surface without breaking (about 2 minutes) turn over and finish cooking on the second side.


These are so yummy with pure maple syrup and/or any kind of fruit.  I have added mini chocolate chips to the batter at my son’s request.  You could add fruit to the batter such as peaches, raspberries, bananas, cheddar and apples (that sounds like a perfect fall breakfast), blueberries, you get the idea.

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