Homemade Pancake Mix

 

 I mix 3 batches of dry ingredients in mason jars to have ready to use. Just add wet ingredients and voilá.

Why don’t I just buy pancake mix? You know, the kind that says “just add water?”  Well, I did a lot of research and those mixes contain way too many ingredients that I don’t feel comfortable with, including soy flour. So I found this homemade mix. I made some changes (noted in parentheses below) and it makes delicious and much healthier pancakes.

These will keep well for weeks in sealed mason jars (the ones with the metal lids). Try this and if you like it, double or triple the batch!

DRY INGREDIENTS

1 1/4 cup flour (I use 1 cup unbromated flour and 1/4 cup coconut flour)

1/2 tsp sea salt

1 tbsp baking powder (I use aluminum free baking powder)

1 1/4 tsp sugar (I use coconut sugar)

 

WET INGREDIENTS

1 egg (I use cage free, grass fed)

1 1/2 cups milk (I use homemade almond milk)

1/2 tbsp butter, melted or sofened (I use softened coconut oil)

1/2 cup fresh or frozen blueberries (I use blueberries, mashed banana or a mix of both)

 

Mix all DRY ingredients.

Mix in all WET ingredients, except for fruit.

Add fruit. 

Scoop 1/4 cup batter per pancake.

Makes about a dozen pancakes or about 5 regular-sized waffles.

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