Monday, July 18, 2011

Recipe of the Week: 10-Grain Pancakes

So here's a recipe entirely my own.  I wanted a healthy pancake mix that didn't cost a fortune and that I could use my food storage in.  This recipe fits the bill- almost everything on here can be stored a long time.  Your almonds and brown rice have to be stored carefully as they will go rancid if not treated right and you can substitute egg powder for the egg and water or powdered milk for the cranberry juice (although it tastes better with the juice).  You can leave the commercial pancake mix out of the recipe and just do it with the other ingredients but it will make a heavier, crumblier pancake that the kids won't like as well.  I like it.

Oh, one other thing- you may or may not be able to find the various flours in your local store.  Ours has a huge variety of health/organic foods.  If the local health food store doesn't have them (or you don't want to pay the price- that's me), you can grind them yourself.  If you do food storage, a wheat grinder is something you should have anyway, and it will work for all grains.  Don't grind the flax seed- just put it in a baggie and pound on it with something heavy.  You only want to break down the shell a little so your body can absorb the fiber better.

Okay, so enough with the commentary- on to the recipe...

10-Grain Pancake Mix
3 cups commercial (just add water-type) pancake mix
1/2 cup whole wheat flour
1/8 cup barley flour
1/8 cup garbanzo bean flour
1/8 cup brown rice flour
1/4 cups white flour
3/4 cup finely ground cornmeal
1/4 cup quick cooking rolled oats
1/4 cup nonfat dry milk powder
2 tablespoons flaxseed, slightly crushed
2 tablespoons sunflower seeds
1/4 cup millet
2 tablespoons cup slivered raw almonds
1/4 cup brown sugar
1 tablespoons baking powder
1/2 teaspoons baking soda
1/2 teaspoons salt

Mix everything together. Store in an airtight container. Makes about 6 cups of mix.

10-Grain Pancakes
(this makes about 4 med-size pancakes- multiply as needed)
1 cup 10-Grain Pancake Mix
1 egg
1/2 cup cranberry juice
2 tablespoons veggie oil
Beat everything together until smooth and cook on medium-hot griddle or skillet.

Don't expect to make as many of these for your family as they normally eat- they are really hearty and very filling.


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