Stuffedveggies Pancake & Waffle Mix
Mix in a labeled container. This recipe may be doubled if you have a larger family, or like to have pancakes often.
3 cups whole wheat pastry flour (also known as Graham flour) OR White Whole Wheat Flour*1-3 tablespoons sugar (white, or raw/turbinado sugar)
1 Tablespoon arrowroot powder, tapioca starch, or cornstarch (acts as vegan egg-substitute for dry mixes)
1 Tablespoon + 2 teaspoons baking powder
3/4 teaspoon salt
*Note Edited in December 2014: For a long time, I only made this with Whole Wheat Pastry Flour, but then recently I couldn't get to my favorite specialty shop, and was forced to try subbing the White Whole Wheat Flour. To my delight, it worked as well or better than the Whole Wheat Pastry Flour. This is great because White Whole Wheat - while still 100% whole grain, is easier to find and cheaper! : )
To make:use ½ cup mix and ½ cup water or non-dairy milk
|Pancake mix should be pourable - not too thick|
|We like blueberries in our pancakes - they can be added in while they're still frozen, if they're not in season.|
Prepare on a nonstick skillet. Oil may be used for crispy edges, but also can be omitted if you prefer.
|Turn the pancakes when there are bubbles covering the top, and the edges start to dry a bit.|
|We make these animal pancakes. They're supposed to be piggies, but this one looks more cow-like. Oops.|
|Lovely, golden brown pancakes.|
This is being shared on Food On Friday