Make-Ahead Whole-Grain Pancake Mix

By Marian Cooper CairnsPublished: Feb 11, 2016

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Mary Britton Senseney

Yields:

11 c.

Prep Time:

10 mins

Total Time:

10 mins

Mix the dry ingredients for Make-Ahead Whole Grain Pancakes up to 2 months in advance. Come Saturday morning, stir in a few wet ingredients and breakfast is served!

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Ingredients

3 cups quick-cooking oats
1/2 cup flax seeds
3 cups white whole-wheat flour, spooned and leveled
2 cups buckwheat flour, spooned and leveled
2 cups all-purpose flour, spooned and leveled
1/4 cup sugar
1/4 cup baking powder
4 tsp. Kosher salt
1 Tbsp. baking soda

Directions

1. Step 1Pulse oats and flax in a food processor until finely chopped, 10 to 15 times. Stir together oat mixture, flours, sugar, baking powder, salt, and baking soda in a bowl. Store in an airtight container in refrigerator or freezer, up to 2 months.
2. Step 2Use in our Whole-Grain Buttermilk Pancake recipe.

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