5 Grain Pancakes with Flax

My friend Jessica over at Life as Mom and Good (& CHEAP) Eats asked me if I’d be interested in helping her out with a series she was starting called Build a Frugal Pantry. Of course! I’m all about getting good deals on food and I love having a nicely stocked pantry to feed my creativity. Over the next few weeks I’m contributing a couple of different times (flours, quinoa, and beans). It’s going to be a great series!

goodlifeeats-multigrainpancakes

Today I’m sharing a recipe for 5 Grain Pancakes with Flax. This is a make ahead pancake mix. It makes pancake morning so fast and simple with the dry ingredients all mixed up already. And it has saved me many nights for a fast, simple (but still delicious) dinner. These are a pancake you can feel great about eating!

5-Grain Pancakes with Flax

adapted from Sensible Cooking

Ingredients:

For the mix:
• 9 cups whole wheat flour
• 2 1/2 cups barley flour
• 2 1/2 cups oat flour
• 2 1/2 cups brown rice flour
• 2 cups rye flour
• 1 1/2 to 2 1/2 cups cold milled flax
• 4 cups powdered milk
• 3 teaspoons salt
• 1 cup baking powder

For the pancakes:
• 1 cup + 1 tablespoon mix
• 1 egg, beaten
• 2 tablespoons butter, melted
• 1/4 cup sugar, honey, or agave
• 1/2 to 2/3 cup water
• 1 teaspoon vanilla
• 1/4 teaspoon cinnamon, optional
• 1/4 cup pureed pumpkin or mashed banana, optional

Directions:

For the mix:
Combine all ingredients in a large bowl (or stand mixer fitted with the whisk beater if you have a Bosch or large Kitchen Aid). Stir very well, using a whisk, until the ingredients are evenly distributed. Transfer to 2 gallon sized freezer zip-top bag. Be sure to label the bag with the pancake instructions, as seen below. Store in the freezer for freshness.

For the Pancakes:
Preheat a griddle over medium heat for 5 minutes.

Combine the beaten egg, butter, sugar, water, vanilla, and any optional ingredients. Mix well. With a wooden spoon, stir in the pancake batter until well mixed.

Grease pan with spray oil. Add 1/4 cup of batter to the preheated pan for each pancake. Don’t overcrowd. Cook for 1 1/2 to 2 minutes before flipping. Large bubbles should be forming on the top of the uncooked side. Flip and cook for an additional 1-2 minutes. Serve immediately.