Pancakes from homemade wholegrain baking mix

My son never liked whole wheat baked goods as a kid. He could taste the bitterness in the flour, I think. I tried white wheat and that went down even less well than regular whole wheat. None of us liked the whole grain mixes on the market. I finally tried mixing whole wheat flour with oatmeal flour to cut down the bitterness. It worked! Oatmeal flour makes baked goods that are a little bit heavy (and crumbly) but I’ve been able balance that by using whole wheat pastry flour, which is quite light, and powdered egg replacer, which makes a good binder. The only compromise I’ve made with this mix is to use aluminum-based baking powder instead of the healthier calcium-based stuff, which gave me inconsistent results. If you don’t mind the occasional flat muffins, though, go for it.
I make this mix 8 cups at a time and use it for all kinds of things – pancakes, muffins, quick bread, cobbler – but I’ve included a recipe at the end for making the pancakes without the mix.
4 cups whole wheat pastry flour
4 cups oatmeal flour
¼ cups Ener-G egg replacer
¼ cup plus 1 tablespoon baking powder
1 teaspoon salt
Sift all ingredients together well. Store in an airtight container. Fluff up mix with a fork before measuring.
Pancakes from the mix
2 cups baking mix
½ teaspoon cinnamon
1 ¾ cup vanilla soymilk
2 tablespoons maple syrup
2 tablespoons walnut oil

Pancakes from scratch
1 cup whole wheat pastry flour
1 cup oatmeal flour
1 tablespoon Ener-G egg replacer powder (2 eggs worth)
4 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
2 tablespoons walnut oil, or vegetable oil
2 tablespoons maple syrup
1-3/4 cup vanilla soymilk
Fluff up the flours with a fork before measuring. Wisk together the flours, Ener-G egg replacer powder, baking powder, salt and cinnamon. Add remaining ingredients and stir until just mixed.
Heat a lightly oiled, non-stick pan until medium hot. When the pan is hot enough, a few drops of water thrown in the pan should dance around and evaporate in a couple of seconds.
Use a ¼ cup measure to pour 3 pancakes into the pan. Cook until lightly browned on the bottom and dry on the top (these won’t bubble much) and then flip over to cook the other side.
Makes about 12 pancakes, 3-4 servings.

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