Total Time
Prep 5 mins
Cook 4 mins

Adapted from Cooks Country

Ingredients Nutrition


  1. Process all ingredients in food processor until no lumps remain and mixture is texture of wet sand, about 2 minutes.
  2. Freeze in airtight container for up to 2 months.
  3. To make 8 pancakes: Whisk 2 cups mix, 2 lightly beaten large eggs, and ½ cup buttermilk in large bowl until smooth.
  4. Pour ¼-cup portions of pancake batter onto lightly oiled large nonstick skillet or griddle and cook over medium-low heat until golden brown, about 2 minutes per side.
  5. Repeat with remaining batter as desired. Serve.