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Good Mornin’ Pancake Mix

I love these moist, fluffy pancakes on a wintry day. They make a perfect gift for family and friends. Just put the mix in two plastic bags tied with holiday ribbons, and don't forget to include prep directions. —Sharon Sutton, Lindsey, Ohio
  • Total Time
    Prep: 15 min. Cook: 5 min./batch
  • Makes
    8 pancakes per batch

Ingredients

  • 2 cups all-purpose flour
  • 1-1/3 cups whole wheat flour
  • 1 cup buttermilk blend powder
  • 1 cup old-fashioned oats
  • 1/3 cup sugar
  • 3 tablespoons baking powder
  • 3 teaspoons baking soda
  • 1 teaspoon dried orange peel
  • 1/2 teaspoon ground cinnamon
  • 1 cup golden raisins
  • 1 cup sliced almonds, toasted
  • ADDITIONAL INGREDIENTS (for each batch):
  • 1 egg
  • 3/4 cup water
  • 2 tablespoons canola oil

Directions

  • Place the first nine ingredients in a food processor; cover and process until oats are ground. Place 1-1/3 cups in each of four resealable plastic bags. In each of four separate resealable plastic bags, place 1/4 cup raisins and 1/4 cup almonds. Store for up to 6 months. Yield: 4 batches.
  • To prepare pancakes: In a large bowl, combine the contents of one pancake mix bag and one fruit-nut bag. In a small bowl, whisk the egg, water and oil. Stir into dry ingredients just until moistened.
  • Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray. Turn when bubbles form on top; cook until second side is golden brown.
Nutrition Facts
2 pancakes: 297 calories, 12g fat (2g saturated fat), 58mg cholesterol, 519mg sodium, 39g carbohydrate (14g sugars, 3g fiber), 9g protein. Diabetic Exchanges: 2-1/2 starch, 2 fat.

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