Many years ago I adapted a pancake mix recipe from "More With Less," the classic Mennonite cookbook we had received as a wedding gift from a friend. The recipe (and often a bag of the mix) has been shared with friends and family, and along the way they've become known as "Dan's pancakes." There's no sugar, just tons of taste with the mix of different flours and the tang of buttermilk. Whether they're filled with fresh blueberries, or bananas and pecans, smothered with raspberry syrup, maple syrup or warm applesauce and sharp cheddar cheese, we have them every Saturday. Since that's still a few days away, you have plenty of time to make up a batch and put it in the cupboard!
Mix:
2 c whole wheat flour
2 c oat flour (I put rolled oats in the blender)
1 c corn meal
1 c white flour
1 c bran
7 t baking powder
3 1/2 t baking soda
3 1/2 t salt
To make:
For every 1 cup of mix add:
2 T oil
1 egg
1 1/2 c buttermilk
Serves 3
Note: To make gluten-free, substitute brown rice flour for the whole wheat flour, additional flour of choice for the white flour, and oat bran for the wheat bran. This is assuming, of course, that oats are on your diet plan. Also add 1/4 c potato starch.
Mix:
2 c whole wheat flour
2 c oat flour (I put rolled oats in the blender)
1 c corn meal
1 c white flour
1 c bran
7 t baking powder
3 1/2 t baking soda
3 1/2 t salt
To make:
For every 1 cup of mix add:
2 T oil
1 egg
1 1/2 c buttermilk
Serves 3
Note: To make gluten-free, substitute brown rice flour for the whole wheat flour, additional flour of choice for the white flour, and oat bran for the wheat bran. This is assuming, of course, that oats are on your diet plan. Also add 1/4 c potato starch.
