Store-bought pancake mixes are a dime a dozen, and rightfully so. They make mornings manageable and put a warm meal in front of the kids with little effort on your part.
But what if you made your own mix instead of buying them for your family? I know it might sound like a crazy idea, but in less than eight minutes you can have a jar of good-for-you-and-I-know-what’s-in-here breakfast food ready for your mornings.
I started making pancake mixes a few years ago and never looked back. They are typically made with things I have on hand anyways, and in addition to the health benefits of homemade goods versus packaged ones, there was also the cost savings benefit that was incredibly appealing. I figure that my pancake mix costs less than $1 per jar, versus the $3 or $4 I would spend on the supermarket stuff, and over the course of the year that can equate to big savings.
For the summer months, homemade pancake mix is also great for cottagers and campers, and makes an excellent hostess gift in a pinch. Wrap the jar up in a brand new tea towel and voilà!
Are there pantry staples that you make versus buy? Would you make your own pancake mix?
Homemade Whole Wheat and Oats Pancake Mix
For the Mix
- 1 cup rolled oats
- 1½ cups whole wheat flour
- ¼ cup ground flax seed
- 3 Tbsp brown sugar
- 4 tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
When Ready to Cook, Add:
- 1 egg
- 1 Tbsp olive oil
- ¾ cup milk
- 1 tsp vanilla
To make the mix:
- Preheat the oven to 350°F, and line a baking sheet with parchment paper. Scatter the oats over the prepared pan and bake for 10-15 minutes, or until lightly golden brown and fragrant. Remove from the oven and cool completely.
- In a medium bowl, combine the cooled oats, flour, flax seed, brown sugar, baking powder, baking soda, and cinnamon. Store the mix in the fridge for two weeks or the freezer for up to three months.
To make the pancakes:
- In a medium bowl, whisk together the egg, olive oil, milk, and vanilla. Stir in one cup of the pancake mix. Let mixture stand for 2 minutes.
- In a non-stick skillet set over medium high heat, drizzle a small amount of olive oil to coat the pan. Using a ¼ cup measure, pour the batter into the pan. Cook for approximately three minutes, or until bubbles break the surface. Flip the pancakes over with a spatula and cook until the bottom is slightly browned. Repeat with the remaining batter until all of the pancakes are cooked.