Whole Grain Pancake Mix

Blogging Marathon# 35: Week 3/ Day 1
Theme: Kid's Delight -- Cooking with Whole Grains 
Dish: Breakfast -- Whole Grain Pancake Mix

We are starting 3rd week of blogging marathon# 35 today and my theme for this week is 'Kid's Delight -- Cooking with Whole Grains'. This edition of Kid's Delight event is being hosted by Sandhya @ My Cooking Journey. She is looking for kid approved dishes that are made with 'Whole Grains'.

When I signed up for this theme I had a lot of ideas of what I want to make for this week. But then I started thinking if any of those dishes will be approved by my super picky 6 year old son. Then I decided to incorporate whole grains into dishes that he loves and I'm glad that he enjoyed the dishes I made for him. 

For the first day, I referred to the 'King Arthur Flour Whole Grain Baking' cookbook and found this whole grain pancake mix recipe. My son loves pancakes for breakfast on weekends and I make them almost every other weekend. This pancake mix is very convenient to have in the fridge/ freezer and pancakes can be made in no time now.

With the holiday season in full swing, this mix also makes an excellent edible gift to your family & friends. Put the mix in a cute little container and just put a tag on how to make the pancakes. It's just as simple as that.

Ingredients: Makes 10 cups of Pancake mix

Oats - 3½cups
Whole wheat flour - 4cups
All purpose flour - 1cup
Baking powder - 3tbsp
Baking soda - 1tbsp
Salt - 1tbsp
Sugar - 1tbsp
Vegetable oil - ¾cup

Method:

• Grind the oats until lightly crushed, but not completely powdered.
• In a stand mixer, combine all the ingredients and beat until combined.
• With the mixer running, gradually add vegetable oil until all the oil is mixed into the mix. When you take a handful of mix and squeeze with the hand, it should clump up and hold shape. If it doesn't, then add 1tbsp oil at a time until it does.
• Store in airtight container in the fridge or in the freezer for indefinite time.

To make the Pancakes: To make the pancakes, whisk the mix with some buttermilk or a combination of yogurt and milk, orange juice and egg (or egg replacer). Orange juice is a strange ingredient here, but it is required because the acidity in orange juice tames the bitterness usually associated with wholewheat. Also after mixing all the ingredients, let the batter rest for at least 15 minutes, this ensures that the whole grains absorb moisture and soften resulting in fluffy pancakes.

Ingredients: Makes about 10 pancakes

Pancake Mix - 1cup

Buttermilk - 1cup (Use ½cup of yogurt & ½cup of milk)
Orange Juice - 1tbsp
Egg - 1, beaten (I used 1tbsp egg replacer whisked with 3tbsp water. Flax egg can also be used)

Method:

• Whisk the pancake mix with the other ingredients until just mixed, few lumps are OK. Do not overmix. Let the mix rest for at least 15 minutes.
• Heat a griddle on medium heat. Spray with cooking spray, add ¼cup of batter and cook until golden, about 2~3 minutes. Flip and cook on the second side for about 1~2 minutes.

Lets check out what my fellow marathoners have cooked today for BM# 35.