Good Grains Pancakes

Submitted by ratherbeswimmin

"From Vegetarian Times."

 

• Ready In: 1hr
• Ingredients: 12
• Yields: 10 pancakes per batch

ingredients

• Good Grains Pancake Mix

• 1 1⁄2 cups all-purpose flour
• 1 cup rye flour
• 1 cup whole wheat flour
• 1⁄2 cup wheat germ
• 1⁄2 cup cornmeal
• 1⁄3 cup sugar
• 2 tablespoons baking powder
• 1 teaspoon baking soda
• 1 tablespoon salt

• Pancakes (use 2 cups mix plus)

• 1 1⁄4 cups skim milk or 1 1/4 cups soymilk
• 1⁄2 cup egg substitute (or 2 large eggs)
• 2 tablespoons vegetable oil

directions

1. To make the pancake mix: combine all the pancake mix ingredients in a large bowl; stir to mix; divide mixture into thirds (about 2 cups each); place each portion in a separate plastic food storage bag, seal tightly and store in the freezer for up to 6 months.
2. To make the pancakes: In a large mixing bowl, combine the milk, egg substitute, and oil; whisk to mix.
3. Add in the 2 cups pancake mix; stir to mix just until moistened (do not overmix); the batter will be somewhat lumpy.
4. Heat a griddle or large nonstick skillet over med-high heat until a drop of water bounces off the surface.
5. Pour 1/4 cup batter per pancake onto the hot griddle; cook until bubbles form.
6. When the bottom of each pancake is golden brown, flip the pancake and cook the other side until browned.
7. Repeat with the remaining batter; serve pancakes warm.

Reviews

[Susanna G.]

Delicious but definitely needs more liquid-- I added 1/2 cup water to a batch and they turned out great.

 

[karen]

I was surprised by how thick these pancakes were...the reminded me of the hight of buttermilk pancakes, but they were much denser. I did substitute oat float (ground up oatmeal) for the wheat germ, and cut down the recipe to a single batch. They were ok but a little too dense for me.

 

[Busy Student]

These were delicious. The sweetness of the corn meal was perfect against the heart flours. I substituted flax seed for the wheat germ. Thanks for sharing!