Whole Grain Flax Seed Pancake Mix

Total Time
Prep 15 mins
Cook 10 mins

This mix is great to have on hand for quick, delicious pancakes. Keep in mind that 1 cup of the mix, when combined with the egg, oil, and water, will make 5 to 6 pancakes. To grind the flax seeds, simply use a coffee or spice grinder. This would make a great gift in a basket with a pancake turner, skillet, syrup, etc. Taken from Whole Foods.

Ingredients Nutrition

  • For the pancake mix

  • 12 cup golden flax seed, finely ground
  • 1 12 cups whole wheat pastry flour
  • 1 12 cups finely ground cornmeal (not corn grits or polenta)
  • 12 cup quick-cooking rolled oats
  • 12 cup nonfat dry milk powder
  • 2 tablespoons maple sugar (or turbinado sugar or dark brown sugar -optional)
  • 5 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • For the pancakes (use 1 cup prepared flax seed pancake mix)

  • 1 egg, lightly beaten
  • 1 teaspoon canola oil (or peanut oil)
  • 12 cup water


  1. For the pancake mix combine flax seeds, flour, cornmeal, oats, dry milk, sugar, baking powder, baking soda and salt in an airtight container in the refrigerator until ready to use.
  2. For the pancakes, put 1 cup of the pancake mix, egg, oil and water into a large bowl and stir together with a fork just until combined.
  3. For each pancake, pour about 1/3 cup of the pancake batter onto a greased griddle and cook, flipping once, until golden brown and cooked through.
Most Helpful

The whole family loves 'em! We keep a bin of the mix in the freezer at the ready. One modification we make is to mash a banana and mix it with a teaspoon of cinnamon and a splash of vanilla and substitute it for the oil and then use a 1/4 cup of water to accommodate. Of course frozen blueberries always make it a treat. Truly a hearty, very filling, flavorful pancake.

jerheis February 27, 2011

Yummy hearty pancakes! Love them with some warmed am on top. I skipped the powdered milk, and just used milk when I made up the pancakes. I'll be putting together a quadruple batch today! Also, ground flax goes rancid very quickly (and the Omega-3's spoil even faster) so I would suggest storing this in the freezer - but that's just my two cents!

breadmakingmama December 10, 2010

Sooo good! I love the flavor and texture of these. Thanks for the delicious recipe!

Pizzabeast March 26, 2010