Good Grains Pancakes

Name: Good Grains Pancakes
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 10 pancakes per batch
Ingredients: 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; 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

(2)

Recipe by ratherbeswimmin

From Vegetarian Times.

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READY IN: 1hr

YIELD: 10 pancakes per batch

UNITS: US

INGREDIENTS

Nutrition

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

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.
To make the pancakes: In a large mixing bowl, combine the milk, egg substitute, and oil; whisk to mix.
Add in the 2 cups pancake mix; stir to mix just until moistened (do not overmix); the batter will be somewhat lumpy.
Heat a griddle or large nonstick skillet over med-high heat until a drop of water bounces off the surface.
Pour 1/4 cup batter per pancake onto the hot griddle; cook until bubbles form.
When the bottom of each pancake is golden brown, flip the pancake and cook the other side until browned.
Repeat with the remaining batter; serve pancakes warm.

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