Pancakes--Healthy, but They'll Never Know!

The dry ingredients can be mixed up in large volume, stored in the fridge or freezer to retain freshness, and used as a substitute for Bisquick for things like muffins, biscuits, etc. Bisquick contains shortening so be sure to add enough fat to compensate (generally, 1/4 C per 2 cups baking mix). I buy all the dry ingredients at my local natural foods store; they're sold in bulk and are both cheaper and fresher than supermarket varieties.

• Ready In: 15 mins
• Serves: 4-6

Ingredients

• 1  cup whole wheat pastry flour or 1  cup white whole wheat flour
• 1 1⁄2 tablespoons  soy flour
• 1 1⁄2 tablespoons  oat bran
• 1 1⁄2 tablespoons wheat germ
• 3 1⁄2 tablespoons  whole cornmeal (not degerminated)
• 1⁄2 cup white flour
• 2 1⁄2 tablespoons dry buttermilk (Sago brand)
• 2⁄3 cup powdered milk
• 1  teaspoon salt
• 1  teaspoon baking soda
• 2  teaspoons baking powder
• 2  eggs
• 2  tablespoons  oil, butter or 2  tablespoons bacon grease
• 1 1⁄2-2  cups water
• 1  cup  fruit, and or 1  cup  nuts, as desired

Directions

1. Combine dry ingredients, adding spices if desired. Combine wet ingredients and add dry to wet, stirring only enough to combine. Batter will be lumpy. (For waffles, add 2 more Tbls of fat.)Tip: if making fruit muffins or quick bread, mix 2 or 3 Tbls of the flour mix with the fruit and add to the rest when it is about half mixed; this will keep the fruit from sinking to the bottom of the pan. Tip: When making pancakes, preheat the pan until a few drops of water dance around on it. Melt some butter in it and add the batter, turning when small bubbles form on top and start to break.