Lisa Samuel is a full-time mama and non-practicing Registered Dietitian Nutritionist. She writes about marriage, motherhood, food, travel and design on her blog, Simmstown.
Whole Grain Pancake Mix
As a new mama, breakfast seems to be the hardest meal of the day to prepare. There’s so much going on in the morning, I joke that I should rename breakfast “things on toast.” Egg, avocado, almond butter…But sometimes, especially on the weekend, I crave a real breakfast, and pancakes have always been a favorite.
If you like fluffy pancakes with crispy edges and a tender center, you will love these! It took me a full year of experimenting with the ingredients to get the ratios exactly right. Now, I keep this pancake mix in my pantry so I can have pancakes any day of the week, in a matter of minutes. I can make a small batch, just enough for me, or a large batch, enough to feed a crowd. Even better, these pancakes are filled with fiber and protein from the whole grains, yogurt, milk and eggs, so you won’t feel like you need a nap afterwards.
One batch makes four medium-sized pancakes, but if you want to make breakfast even easier, make your own toaster pancakes. Make a large batch of pancakes (use three cups of the mix and adjust the other ingredients accordingly). When the pancakes have cooled, layer them between pieces of parchment paper and place them in an airtight plastic bag and store them in the freezer. Then, any time you want a pancake, just take one out of the freezer and pop it in the toaster until it is hot all the way through. These make a great afterschool snack for the kids!
My little one is only four months old, but one of the things I am most looking forward to as he gets older is being able to cook with him. In fact, I already have a little apron ready for the day he’s old enough to stand at the counter with me and pour and stir. These pancakes will be one of the first things we make together.
RECIPE AFTER THE JUMP!
Whole Grain Pancakes
6 cups whole wheat pastry flour
4 teaspoons baking powder
2 teaspoon baking soda
3 teaspoons sea salt
Whisk those ingredients together. Place in airtight container.
Makes 4, medium-sized pancakes
¼ cup plain Greek yogurt (full fat)
½ cup whole milk
¾ cup of the pancake mix
butter, for the griddle
In a medium bowl, whisk together Greek yogurt, milk and egg. Stir in the pancake mix, just until combined. Do not over-mix or you will have tough pancakes. A few lumps are okay.
Heat a cast iron skillet over medium heat. A cast iron skillet will ensure those crispy edges, but if you don’t have a cast iron skillet, any heavy-bottomed skillet will do. Add a little butter to the skillet to coat the bottom. Drop the batter by ¼ cup onto the hot skillet. Cook on one side until bubbles appear on the surface, and then flip the pancake and cook for minute or two on the other side, until the pancake is golden and cooked through.
Place in a 200 degree oven to stay warm while you continue to cook the remaining pancakes.