It’s that time of the month again- Muslim Food Bloggers Reveal Day! This month’s challenge was to share a breakfast recipe, which also happens to be one of my favorite meals of the day. I absolutely LOVE breakfast/brunch meals!
When it comes to hosting, I will always choose brunch over any other meal. So needless to say but I’ll say it anyway, I was overjoyed when this month’s challenge was announced. You guys, I’ve got this!
The recipe that I’m sharing today is one from one of my favorite blogs, Everyday Annie. The recipe produces a pancake mix that can be stored in the refrigerator or freezer, and be used to whip up healthy breakfasts in a snap. I try to make it a point to send my son off to school with a warm breakfast (although admittedly he has his share of cold cereal more often than I’d like), and having a mix like this on hand makes busy mornings a bit smoother. The recipe produces a large batch, even though I’ve halved it, and you’ll find yourself returning to it for its ease and deliciousness. It doesn’t hurt to add that it’s an amazingly healthy breakfast. Healthy + Delicious = Winning!
Whole Grain Pancakes (Homemade Mix)
- 2 cups white whole wheat flour
- 1 ¾ cups old-fashioned rolled oats, finely ground (not powdered)
- ½ cup all-purpose flour
- 1 ½ tablespoons granulated sugar
- 1 ½ tablespoons baking powder
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons salt
- 6 tablespoons neutral flavored oil
Make Pancakes Using Mix
- 1 cup whole grain pancake mix, above
- ¾ cup buttermilk
- 1 large egg, lightly beaten
- 1 teaspoon vanilla extract
Prepare Pancake Mix
In a large bowl, combine white whole wheat flour, ground oats, all-purpose flour, sugar, baking powder, baking soda, and salt. Mix well. While mixing, slowly drizzle in the oil, making sure the mixture has been coated evenly. Transfer mixture to an airtight container.
Prepare Pancakes Using Mix
In a large bowl, gently whisk together pancake mix, buttermilk, egg, and vanilla. Mix until almost smooth. Set mixture aside, undisturbed, for 15 to 20 minutes to allow the grains to soak up the liquid.
Heat a nonstick skillet over medium to medium-low heat. Brush the pan with oil, just enough to ensure that the pancakes do not stick to the bottom. Using ¼-cup of batter per pancake, add the batter to the skillet and cook until large bubbles appear, about 2 to 3 minutes. Flip the pancake and cook until browned on the second side. Repeat with remaining batter, brushing the pan with oil as needed.
Note: Pancake mix can be stored at room temperature for one week. Mix can be frozen indefinitely.