Whole Wheat Pancake/Waffle Mix

Whole Wheat Pancake/Waffle Mix

These have become our favorite pancakes lately. They’re light and fluffy, despite being 100% whole wheat (I recommend white whole wheat flour) and easy to adapt with whatever fruit/spices/add-ins you want. This recipe calls for making a mix to keep in the pantry which makes them even easier for a weekday breakfast, but you can of course just make a single batch or two at a time. I almost always add the vanilla extract and a dash of cinnamon. We love them filled with wild blueberries and/or topped with vanilla Greek yogurt and more fruit- banana, strawberries, etc. One morning I served them with juicy ripe peaches, maple syrup and creme fraiche- oh my goodness, amazing!

Ingredients

  • 6 cups white whole wheat flour
  • 1/3 cup sugar
  • 2 Tbsp. baking powder
  • 1 Tbsp. baking soda
  • 2 tsp. salt
  • 1 large egg, whisked
  • 1 cup buttermilk (milk or almond milk will also work)
  • 1 Tbsp. vegetable or canola oil (I usually use melted butter or coconut oil)
  • 1 cup pancake mix
  • 1/2 tsp. pure vanilla extract
Read the whole recipe on A Hint of Honey