Behold! If for some strange reason on this Saturday morning you happened to go on the internet (or the interwebs, as AJ archaically refers to it) in search of the perfect weekend breakfast, your wishes have been granted! Why the heck I’m here on a Saturday morning is another story, but here I am. Giving you pancakes! That you can make again! And again!
I LOVE having pancake mix around. There really is nothing like pancakes on a weekend morning, but going through the whole mixing the flours rigamarole is sometimes more than I can muster right after I’ve gotten out of bed. But when you’ve got a mix around, it’s only half the work! Mix up some flax seed, almond milk, and a bit of oil, then combine it with the dry mix you’ve prepared that morning the day before and you’re on the road to pancake land.
I’ve formulated these flapjacks (does anyone really call them that?) to be nice and fluffy and tall. Fluffy pancakes has been quite the battle for me because for some reason I have a very difficult time making a thick pancake batter. Every time I try I end up saying to myself “no way, that is WAY too thick and they are going to turn out like bricks!” So I add water and get flat, while tasty, pancakes. But I’m starting to get the hang of this thick-batter nonsense and am turning out some pretty darn good fluffies. Yes, that is the technical term.
Add a pat of {vegan if necessary} butter and a drizzle of pure maple syrup and you’ll be stoked it’s Saturday morning… as if you needed another reason. You’ll be super stoked next weekend when you realize there is still pancake mix left over, and you can do it all again! And then, depending on the size of your family, you might even be able to do it the next weekend, cause this recipe makes a heaping 6 cups of mix! AJ and I tend to eat a lot, so I usually make 2 cups of the mix. This could feed 3 people, so I throw the extras in the freezer for breakfast during the week. It’s awesome! And plus, they’re vegan –> way healthier than regular pancakes. And they’re mostly whole grain, because that’s how I roll.
Alright. Go make some pancakes. Go!
FLUFFY WHOLE GRAIN PANCAKE MIX
INGREDIENTS
For the mix:
- 6 oz (1⅓ cup) oat flour
- 12 oz (2⅔ cup) whole wheat pastry flour
- 7 oz (1½ cup) all-purpose flour
- 2 Tbsp granulated sugar
- 2 Tbsp baking powder
- 1½ tsp salt
- 2 tsp baking soda
For the pancakes:
- 1 cup mix
- 2 Tbsp vegetable oil
- 1 Tbsp ground flax seed + 2 Tbsp water
- ½ cup + 2 Tbsp almond milk
INSTRUCTIONS
For the mix:
- Combine all the ingredients and mix well with a whisk. Store in a sealed container (I use a 6-cup mason jar) at room temperature.
For the pancakes:
- Combine the flax seed and water in a small bowl. Set aside.
- Measure out the mix by spooning the mix lightly into a measuring cup, then leveling off with a knife (this is also how you should always measure your flours).
- Combine the almond milk, flax seed mix, and vegetable oil in a measuring cup. Pour over the mix and stir just enough to combine it all, but don’t over-mix. Some lumps are okay!
- Let the batter sit while you pre-heat your pan(s) over medium-low heat. When hot, spray the pans with cooking spray, then quickly wipe it off with a paper towel.
- Add about ⅓ cup of the batter to the pan and spread a bit into a circle. Cook for a few minutes until it starts to look cooked on the edges, then flip and cook another few minutes until golden brown. Repeat until all the batter is used.
- Serve immediately with some butter or margarine and pure maple syrup. Enjoy!