Friday, September 9, 2011

Freezer Pancake Mix

I am so tickled to introduce a guest poster! This is my INCREDIBLY talented friend Sue, who is truly a phenomenal artist/mentor/friend. She was the first one to introduce me to soap making. She also makes incredibly exquisite jewelry (which she sells! Check out ). I first had hummus at her house, and chips that were made of veggies other than potatoes and corn :). Thank you Sue!


by Sue Runyon

I was looking for a homemade pancake mix that was healthy. I have to admit that I am not at all a morning person so I wanted a dry mix that had the oil already added. Most homemade mixes use shortening since it has a shelf life of forever (not being actual food). I didn't want the trans fat so I compromised with this and just store it in the freezer to keep the oil from going rancid. You can, of course, leave the oil out of the dry mix and add it when making the pancakes.

Even though these have a lot of healthy ingredients, my son says they taste a lot like IHOP pancakes.

For the mix:

1 1/2 cups all purpose flour (I used unbleached)
1 1/2 cups whole wheat flour (or better yet, whole wheat pastry flour to make the pancakes more tender)
1/2 cup ground flax seeds
1/2 cup oat flour (grind oatmeal in coffee grinder or food processor)
1/2 cup buttermilk powder (near the dry milk powder at the grocery store)
5 tsp baking powder
1 tsp baking soda
1 tsp salt
6 tablespoons canola oil

For the pancakes:

1 cup of the dry mix
1 egg
3/4 to 1 cup water to your desired consistency (I use 1 cup)
optional but recommended: replace 1/4 cup of the water with orange juice or apple juice for added flavor

Serves 3-4 people

In a stand mixer with a paddle attachment (or by hand with a whisk), mix all dry ingredients together. Gradually add the canola oil so that it blends evenly throughout dry mix. It should make the dry mix look grainy and hold together slightly when compressed.

Store mix in a sealed container in the freezer so that the oil does not go rancid.

To make pancakes, THOROUGHLY heat a griddle over medium-high heat before starting to cook the pancakes. Add the egg and water (with juice if desired) to the dry mix. Mix together with as few strokes as possible to keep the mixture from becoming tough. Small lumps are normal and will disappear as you cook the pancakes. Pour batter onto griddle to make any size pancakes you desire. Pancakes are ready to flip once the edges look dry.

You can add banana slices, berries, chocolate chips, etc to the top of pancakes before you flip them.


  1. Now I want pancakes! Thanks a lot Sue :-) I love this idea. I need to think about being a little more healthy...

  2. Thanks for using my recipe. We had these this morning :-)