6 1/4 c Whole wheat flour
1 c Cornmeal; (I used stone
-ground cornmeal)
1 1/4 c Rolled oats; (quick or
-regular will also work)
4 tb Baking powder
4 ts Salt
1/4 c Brown sugar
2 2/3 c Nonfat milk powder
Last week I found this recipe in the San Jose Mercury News. Over the
weekend I prepared the mix, divided it into three bags, and prepared gift
baskets that included herbal tea and maple syrup from Trader Joe’s.
I changed the recipe as follows:
~-Replaced 1/2 cup sesame seeds with 1/2 cup oats
~-Replaced 1/2 cup sunflower seeds with 1/4 cup cornmeal
~-In the recipe instructions I included with my gifts I replaced 2 eggs
with egg substitute and 1/4 cup oil with 1/4 cup applesauce.
Mix all ingredients well. You’ll have about 12 cups, enough for 6 batches
of pancakes.
To use: Mix 1/2 cup liquid egg substitute, 1 cup water, and 1/4 cup
applesauce in a large bowl. Stir pancake mix in bag before measuring 2 cups
and adding it to the bowl. Stir until just blended; a few lumps are okay.
Let batter rest for about 5 minutes before cooking on a greased griddle or
frying pan. You may need to add more water—start with a tablespoon or
so—if the batter is too thick to drop from a spoon. Serves 3-4.
Yields
1 Servings