Whole Grain Pancake Mix - Fluffy Fast Heart Healthy

You can probably tell from my numerous blog posts that we LOVE pancakes!  We sometimes eat them three or four times per week.  I have so many variations (e.g. sourdough, whole-wheat, fluffy white, buckwheat etc.) that you're bound to get tired of them before I'm done.  However today I'm going to give you a recipe that will make your pancakes so easy, delicious, and good for you that you'll be making them for dinner too.  Here are my criteria for great pancakes:

• Fluffy and light - Dense pancakes are too chewy and unappetizing.  The secret to light pancakes is a good batter consistency and enough leavening.
• Fast to make - Too many times I've taken too long getting breakfast ready and the kids had to leave for school with just a piece of toast. 
• Good for you - I'm looking for whole grain and low fat.
• Delicious - Gotta be scrumptious or why bother?  The whole grain helps but another forceful factor for fabulous flavor is if it has a kind of twang.  That usually comes from sourdough, yogurt, buttermilk, or kefir (which, interestingly, are all the product of fermentation).

Very few options let you meet all those criteria.  Quick mixes are fast and fluffy but not that good for you.  Gourmet pancakes made from scratch are light, nutritious, and yummy, but they take time.

Solution?  My new whole-grain pancake mix!  It makes pancakes that are light, quick, healthy, and oh so good.  Really, no hyperbole here...they are scrumptious.  We've eaten them every morning since I made the mix.

Here's how to make the Whole Grain Pancake Mix:

• 8 cups Oatmeal - ground to flour in a blender or food processor
• 12 cups Whole Wheat Flour
• 1/4 cup Salt
• 2/3 cup Baking Powder
• 3 Tbsp Baking Soda

Mix all the ingredients together in a large bowl and store in an airtight container.  Since this mix has no oil added it can be stored on the counter and is good for months (but trust me it won't last that long).

Here's how to make the pancakes:

• 2 cups Buttermilk or Kefir (if you don't have either on hand use two cups of milk mixed with 2 Tbsp vinegar and set aside for a few minutes to curdle, but the pancakes are better with buttermilk or Kefir
• 1 Egg
• 2 Tbsp Oil (I like using olive or melted coconut oil for better health)
• 2 cups Whole Grain Pancake Mix

Mix the liquids together, stir in any "enhancers" (e.g. nuts, fruits, chocolate chips, etc.) you'd like or just have them plain,  stir in the mix and let it rest while the griddle heats up to 350 degrees Fahrenheit.  Pour the pancake batter onto the hot griddle and flip them over when the edges begin to cook.

Try these with my Perfect Pancake Syrup.