This healthy, homemade pancake mix makes it easy to serve up fresh pancakes in the morning. (Or dinner!) What’s more, you can easily make them dairy or gluten-free.
We eat a lot of pancakes at our house. Usually once or twice a week. Which is why it’s so important that they are not only nutritious but also easy to make!
Although I’ve been creating these from scratch for years, it wasn’t until last year that I started making my own pancake mix. It allowed me to quickly make a batch of pancakes, whether for just one child or the whole family. It also meant another family could make them as well.
I adapted this recipe from my Flying Pancakes recipe. Like it’s predecessor, it’s packed with whole grains (oat and white whole wheat flour), protein (eggs), and fiber (from whole grains). However, to keep it interesting and add even more variety, I added almond flour, flax meal, and coconut flour to this version. Because the almond and coconut flour both contain natural fat, there is no need to add additional fat to the batter. Of course, you will need to add a little fat to grease the pancake pan.Make this pancake mix and be ready to whip up healthy, homemade pancakes at a moments notice. Click To Tweet
I use a lot of oat flour in my cooking and baking–it’s packed with heart- and gut-healthy fiber and boasts a variety of micronutrients including magnesium, iron, and thiamin. It’s also available gluten-free and is less dense tasting than whole wheat can be. You can buy oat flour or make your own by pulsing your old-fashioned oats in a food processor or coffee grinder.
To make these pancakes gluten-free simply sub gluten-free all purpose flour for the white whole wheat. And make sure your oat flour is certified gluten-free.
You could make this with flax or chia eggs instead of regular eggs. For a quick how-to check out this post from Minimalist Baker.
I have made this recipe with all the above “liquid” options and they all work great! So use what you have on hand and experiment to see what’s your favorite.
- Cultured milk options: kefir, filmjölk, buttermilk (I usually use low-fat or full-fat)
- Yogurt options: half plain Greek or plain Skyr mixed with half plant or dairy milk
- Nondairy milk options: unsweetened vanilla almond, hemp, coconut, and oat milk all work well–just be sure to mix with 1 teaspoon lemon juice and let sit for 5 minutes or so before you mix it with the pancake mix and eggs
Making the Pancakes
Once you’ve stirred together your healthy homemade pancake mix, simply store it in the refrigerator. (All those whole grains and flours prefer a cool environment–especially the flax meal, coconut flour, and almond flour).
When you are ready to make pancakes, simply mix together the following in a bowl…
+ 1/2 cup mix
+ 1/2 cup liquid (kefir, filmjölk, buttermilk, half plain Skyr or Greek yogurt & half plant milk, or unsweetened plant milk with a teaspoon of lemon juice)
+ 1 large egg
Note: If your batter is a little too thick or thin just add more milk or pancake mix accordingly.
Heat a non-stick pancake pan or griddle over medium heat. Grease with butter or cooking spray. Use a 1/4 cup scooper to ladle out the pancakes. Cook for 2-3 minutes until starting to form bubbles in the middle and set around the edges. Flip and cook for another 2-3 minutes or until golden brown. Repeat. Serve hot with desired toppings.
So easy that you don’t even need to write the directions down, right?
- 2 cups oat flour (certified gluten-free if needed)
- 2 cups white whole wheat flour (or all-purpose gluten-free flour)
- 1 cup almond flour
- 1 cup coconut flour
- ½ cup flax meal
- ¼ cup sugar (any kind; works out to less than 1 teaspoon per serving)
- 2 tablespoons baking powder
- 2 teaspoons baking soda
- 2 teaspoons salt
- Combine all ingredients in large bowl. Mix well with a whisk.
- Use a ½ cup scooper to carefully transfer to a large airtight container.
- Store in the refrigerator.
1/2 cup mix
1/2 cup plain kefir or unsweetened vanilla almond milk + ¼ teaspoon lemon juice (for additional options see blog post)
1 large egg
Heat nonstick pancake pan or griddle over medium heat. Grease with butter, coconut oil, or cooking spray. Use a ¼-cup scoop to pour batter onto griddle to make small pancakes. Cook for 2-3 minutes until bubbles start to appear and/or edges are set. Flip and cook for another 1-2 minutes, or until golden brown. Repeat until batter is gone. Serve hot with toppings of your choice.
Nutrition information without added egg or milk liquid of choice: