You gotta love lazy weekend mornings, making homemade pancakes topped with fresh fruit and maple syrup, but what a mess! Getting out all the ingredients and having to put everything away isn't how you want to start your day. But if you always had a healthy mix on hand, pancakes would be a cinch to whip up. Well, now you do, because here's a recipe to make your own.
This basic five-ingredient mix works for omnivores, vegans, or anyone following a dairy-free diet. Store your mix in a mason jar, and a healthier stack of flapjacks will be ready in minutes the next time pancake cravings strike. All that's needed is to add the wet ingredients!
Add your favourite ingredients to the wet batter like sliced bananas, blueberries, chopped nuts, or chocolate chips to make them even yummier.
- Dry ingredients:
140 grams white whole-wheat flour
1 tablespoon organic sugar
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
- Wet ingredients to add later:
300 mL milk of your choice (more if you like thinner pancakes)
2 tablespoons rapeseed oil (or melted butter)
1 egg (or flax egg made with 1 tablespoon flax meal and 3 tablespoons water)
- Whisk the 5 dry ingredients in a bowl.
- Pour into a pint-sized mason jar, and secure the lid. Or double the recipe and store in a 24-ounce mason jar (shown in photo).
- When you're ready to use it, just scoop out 170 grams mix into a large bowl and stir in the wet ingredients.
- Spray a hot pan, and cook pancakes on both sides for a few minutes until golden brown. Serve with maple syrup, fresh fruit, jam, or yoghurt.
- 12 pancakes (4 servings)
- Total Time
- 9 minutes, 59 seconds