This pancake mix stores well, and you can vary the fruit or, if you like, omit it and add pieces of your favorite fresh fruit when mixing up the batter.
- Portion size 575 servings
In large bowl, stir together all-purpose and whole wheat flours, buttermilk powder, sugar, baking powder, baking soda, nutmeg and salt until well combined; stir in dried blueberries. (Mix can be stored in resealable plastic bag or airtight container in dry place for up to 3 weeks; stir before using.)
To make pancakes: In bowl, beat together 1 egg, 1-1/4 cup (300 mL) water and 2 tbsp (25 mL) of vegetable oil or butter (melted). Stir in Whole Wheat Pancake Mix until blended.
Heat skillet over medium-high heat; brush lightly with oil. Pour 1/4 cup (50 mL) batter per pancake into skillet, brushing with more oil as necessary; cook for about 2 minutes or until golden and bubbles break on top but do not fill in. Turn and cook for about 1 minute or until bottoms are golden brown. Makes 12 (4-inch/10 cm) pancakes.
Nutritional facts Per serving, about:
- Protein 4 g
- Calories 135.0
- Total fat 4 g
- Total carbohydrate 21 g