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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This makes 7 cups of mix. 6 pancakes per cup of mix and 2 pancakes per serving. This recipe does not take into account if you will be greasing the skillet to cook them in (I use Pam). I am also currently revamping this recipe for use with splenda instead of sugar and figuring out how to cut back on the eggs without going to an egg sub (those make me gag...sorry.) Ingredients:
4 cups all purpose flour |
2 cups whole wheat flour |
2/3 cup sugar |
2 t baking powder |
1 t baking soda |
1 t salt |
1 servings (2 t) flaxseed meal |
5 1/4 cups 2% milk |
7 eggs |
7 t vanilla extract |
Directions:
1. Mix all dry ingredients together very well. Store in fridge (due to the flaxseed).
2. To make 1 batch of pancakes: Take 1 cup of dry mix, 3/4 cup milk, 1 egg, and 1 t vanilla extract.
3. Mix till just combined (do not over-mix). Let batter rest for 5 minutes.
4. Heat skillet and place approx 1/4 cup of batter in skillet. Cook till golden brown on one side, flip, and do same for other side. Repeat with the rest of the batter.
5. This makes 6 medium pancakes (recipe is based off of 6 pancakes), or it can make 12 mini pancakes.
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