Pancakes and waffles are my jam. In fact, my whole household digs them. We try to watch our sodium and eat quality foods with quality ingredients in this household, especially since we have a little one. Premade mixes are full of sodium. Also, they are usually refined grains. This homemade mix solves those problems; not near as much sodium and made with whole grains! The recipe makes a big batch that you can store in an airtight container.
2 cups Whole wheat flour
½ cup All-purpose flour
1 ¼ cups Oats
1 tbsp Stevia
1 tbsp Sugar
1 ½ tbsp Baking powder
½ tbsp Baking soda
½ cup Vegetable oil
To Make Batter
1 cup Dry mix (from above)
½ cup Milk of choice (I used skim milk)
½ cup Greek yogurt, nonfat (can use plain or vanilla. I used plain)
1 large Egg
TO MAKE THE DRY MIX
Grind oats into a flour.
Whisk together the dry ingredients (flours, ground oats, stevia, sugar, baking soda, baking powder)
Add the vegetable oil to the mixture. Mix in as evenly as possible. There will be clumps but try to work as many out as possible (especially the big ones).
Put the mix in an airtight container or bag. Store in the pantry for 4 weeks or in the freezer or fridge indefinitely.
TO MAKE PANCAKES or WAFFLES
Preheat skillet over LOW heat.
Mix 1 cups of the dry mix with the milk, yogurt, and egg. Whisk until batter is smooth.
Grease skillet using cooking spray. Spoon about 1/6 cup batter onto the skillet to make a small circular shape. Depending on how large your skillet is, spoon out another 1-2 making sure to keep space between each blob of batter.
Cook each pancake for 1-2 minutes on each side or until each side is a golden brown. Keep repeating this until all the batter is gone. The batter should make about 12 small pancakes.
***If wanting to make waffles, use a waffle maker. Turn on the waffle maker. Cover each section with batter. Cook in the waffle maker until light indicates the waffle is done.
Servings: 12 small pancakes per 1 cup dry mix
Serving Size: 1 Pancake