| Ellie Krieger |
PANCAKES are one of my daughter’s favourite breakfasts, and at 16 she is old enough and skilled enough to whip up a batch for herself. But she won’t bother unless there is a pancake mix she can use. Sigh.
While we had found a couple of whole-grain mixes suitable, it always irked me to spend a premium for what is essentially a simple addition of baking powder and salt into flour. And “fine” was about as high a praise as we could muster for any of those we tried.
Finally, it struck me: I can make my own mix! Since then I’ve been toying around with variations, incorporating grains such as cornmeal and oats, and ground nuts and seeds for intrigue and a nutritional boost.
This version has soft, mild whole-wheat pastry flour as its base (you could substitute regular whole-wheat flour or gluten-free all-purpose flour) with almond meal/flour added for extra richness, protein and healthful fat. You can buy almond meal or make it yourself by whirring blanched almonds in a food processor to a powdery consistency.
This recipe also includes hemp hearts or wheat germ for nutty-tasting nutritional goodness and texture. – Text & Photo by The Washington Post
DIY whole-wheat almond pancake mix
TWELVE to 16 servings (makes five cups mix, or enough for four batches of pancakes)
MAKE AHEAD: The mix can be refrigerated for up to three months.
For the mix
Three cups whole-wheat pastry flour
One cup almond meal/flour
1/4 cup hemp hearts or toasted wheat germ
1/4 cup baking powder
One teaspoon salt
For the pancakes
One cup low-fat milk (one per cent), or milk of your choice
One large egg
One 1/4 cups DYI Whole Wheat Almond Pancake Mix
1/3 cup chopped toasted nuts (walnuts, almonds, pecans), optional
2/3 cup sliced banana or strawberries or whole blueberries, optional
1/4 cup pure maple syrup, for serving
For the mix: Whisk together the whole-wheat pastry flour, almond meal/flour, hemp hearts or toasted wheat germ, baking powder and salt in a container with a tightfitting lid.
To make enough pancakes for three to four servings, whisk together the milk and egg in a medium bowl. Add 1 1/4 cups of the pancake mix, stirring until there are no dry spots or large lumps; some small lumps are okay. Stir in the nuts and fruit, if using, reserving some to use as an optional topping.
Heat a large nonstick griddle or skillet over medium heat. Ladle about 1/4 cup of the batter per pancake. Cook for about two minutes, then flip them when the pancake tops are covered with bubbles and the undersides are browned. Cook for another two minutes or so, just until the pancakes are golden brown on both sides and cooked through. The yield is eight or nine medium-size pancakes.
Serve right away, topped with reserved fruit and nuts, if using, and with the maple syrup.
Nutrition per serving (based on four, using one per cent low-fat milk): 60 calories, 5g protein, 5g carbohydrates, 3g fat, 1g saturated fat, 50mg cholesterol, 95mg sodium, 0g dietary fibre, 4g sugar
Nutrition per serving (mix only, based on 16): 140 calories, 4g protein, 19g carbohydrates, 5g fat, 0g saturated fat, 0mg cholesterol, 370mg sodium, 3g dietary fiber, 0g sugar