Whole Wheat and Gluten Free Pancake and Waffle Mix

1. Whole Wheat Pancakes or Waffles  

Weelicious

makes 6 batches of pancakes or waffles

(dry mix recipe fits my 10 cup container)

•  9c whole wheat flour
•  3T baking powder
•  2T baking soda 
• 2 1/2 t  salt

• Preparation1. Mix all ingredients together and store in an airtight container in a cool, dry place.

• to make whole wheat pancakes or waffles:  Original batch serves 4, double serves 4 with left overs. 
• Double   Original
• 4T            2T ground flax seeds
• 2              1 large egg, whisked
• 2               1 cup buttermilk**
• 2               1 tablespoon vegetable or canola oil (can subsitute applesauce)
• 2               1 cup pancake mix

1. To Make Whole Wheat Pancakes or Waffles - Serves 4
2. 1. Add milk and vinegar to make buttermilk- let sit 5-10 min, and oil in a large bowl, Then Whisk the egg, and flax let sit for 5 min
3. 2. Whisk in the pancake mix until just combined.
4. 3. Heat a large pan or griddle over medium heat and grease with butter or oil.
5. 4. Pour about 1 tablespoon of the pancake mixture onto the griddle, making as many pancakes as will fit and cook for 2 minutes.
6. 5. Flip the pancakes and cook for one minute longer and serve.
8. Note: Mixture can also be used in a waffle iron following manufacturers directions.
9. **If you do not have buttermilk you can make it by adding 1 tablespoon vinegar or lemon juice to 1 cup of milk. This mix also works beautifully with any type of milk you prefer! Let sit 5min

Can add different variations- 

*banana pancakes- add 1-2 mashed bananas to liquid ingredients then add the dry ingredients

*apple or peach or blueberry pancakes- thinly slice one apple or peach and then chop up and add to the end product of the pancake mixture

*pumpkin pancakes- 2 teaspoons ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground cloves, 3/4 cup of pumpkin, with 3/4c buttermilk mix with liquid ingredients first then add to the dry
*oatmeal raisin pancakes-  Add this to the dry ingredients- 1 c oatmeal, 1 t cinnamon. Then add 1/2 c raisins and 1/2-1c  more buttermilk to liquid mixture then stir liquid and dry together.

Can freeze the made pancakes or waffles in the freezer.

2. I made muffins from this pancake mix. Worked out so wonderful
Similar to Pumpkin Choco Chip Muffins

1 c milk plus 1 t vinegar
1 mashed banana
3 eggs
1 &1/2c pureed pumpkin
1 c sugar or honey
1/4c flax
1 c crushed bran cereal (or wheat bran or oats)
2 and 1/2-3c pancake mix
choco chips

Mix milk and vinegar first and let sit 10min. Then add and stir: banana, pumpkin, sugar, and flax. Follow up with cereal, pancake mix, and choco chips.
350 for 17 minutes

3. Gluten Free PANCAKE MIX

MinimalistBaker

Serves: 8-10

• 1 cup brown rice flour
• 3/4 cup white rice flour
• 1 cup GF oat flour
• 1 cup raw buckwheat flour (ground from raw buckwheat groats, NOT toasted buckwheat)
• 1/4 cup yellow cornmeal
• 3/4 tsp xanthan gum
• 1 tsp salt
• 1 Tbsp baking powder
• 1/2 Tbsp baking soda
• 1/4 cup granulated sugar*

FOR PANCAKES

• 1 cup Gluten Free Pancake Mix
• 1 egg
• 1 Tbsp butter, melted
• 1 - 1 1/2 cups low-fat buttermilk (or non-dairy milk)*

Instructions

1. Add all dry ingredients to a bowl and whisk until well combined. You could also sift the mixture if you have one on hand, but do so several times to ensure it's thoroughly mixed.
2. To make pancakes, whisk 1 large egg, 1 cup of buttermilk or milk, and 1 Tbsp melted butter or coconut oil. Then add in 1 cup of mix. If your batter appears too thick (it should stream out of a measuring cup, not glop), add more buttermilk.
3. Let batter rest for 5-10 minutes and preheat griddle to medium heat. Lightly grease surface and add 1/4 cup measurements of the batter. Cook for 3-4 minutes or until bubbles form on top and the edges appear dry, checking around the 2 minute mark to ensure they aren't too brown. Adjust heat as needed.
4. Cook for 1-3 minutes more or until the other side is brown and the pancake feels firm when lightly pressed with a spatula. One batch should yield about 10 pancakes.
5. Serve with butter and honey or syrup. Store leftovers in the freezer. To reheat, simply thaw for 30 seconds in the microwave and then toast in a toaster until warmed through.