Wheat pancakes your kids will love!

honey wheat pancakes

If you are looking to add more healthy wheat recipes to your menu but your kids picky tastes are stopping you, this is the perfect recipe!  It’s not completely whole wheat, but enough to taste good and make a nutritional improvement over most common breakfast foods.

This recipe is for a pre-made mix that you keep in the fridge and will stay good for several weeks.  This makes a lot (about 20 cups of mix), so make sure your container is big enough to hold it all, or cut it in half.

If you want add more nutritional value you can substitute white whole wheat flour for the all purpose flour, and replace the canola oil with coconut oil- just make sure to warm your coconut oil a little to melt it to a liquid before you add it to the recipe.

 

HONEY WHEAT MIX

10 cups whole-wheat flour
8 cups all-purpose flour
2 cups instant nonfat milk powder
2/3 cups baking powder
4 tsp. salt
1/2 cup powdered honey* or *(liquid honey may be used. Drizzle over mixture while stirring with a wire whisk.)

In a large bowl, combine wheat flour, all-purpose flour, milk powder, powdered honey, baking powder, and salt. Spoon into 12-cup container with tight-fitting lid.
Attach lid. Label container with date and contents. Use within 10 to 12 weeks if stored in refrigerator or within 6 months, if stored in freezer. Makes about 12 cups HONEY AND WHEAT MIX.

 

HONEY WHEAT WAFFLES

3 eggs, separated
2 cups buttermilk *
¼ cup butter, melted
3 cups HONEY AND WHEAT MIX
¾ tsp. baking soda
1/3 cup canola oil (or coconut oil)

Preheat waffle iron. In medium bowl, combine egg yolks, buttermilk, and butter or margarine, beating with wire whisk to blend. In large bowl, combine HONEY AND WHEAT MIX and baking soda. Stir in buttermilk mixture until just moistened. Batter will be lumpy. Beat egg whites until stiff but not dry. Fold into batter. Bake in waffle iron according to manufacturer’s instructions. Serve hot with syrup. Makes 4 large waffles.

* If you don’t have buttermilk you can use powdered milk:  1 cup water, 1/3 cup powdered milk, 1 Tbsp vinegar= 1 cup of Buttermilk

 

HONEY WHEAT PANCAKES

1 egg, slightly beaten
1⅓ cups water (you might have to add a little more water if it’s too thick)
2 cups HONEY AND WHEAT MIX
3 Tbsp. canola oil (or coconut oil)

In medium bowl, combine egg, oil and water, beating with wire whisk to blend. Stir in HONEY AND WHEAT MIX until blended. Let stand 2 minutes. Preheat griddle according to manufacturer’s instructions. Lightly oil griddle. Stir in more water if a thinner batter is desired. Pour about ⅓ cup batter onto hot griddle to make 1 pancake. Cook until edge becomes dry and bubbles form. Turn with a wide spatula. Cook 35 to 45 seconds longer until browned on both sides. Repeat with remaining batter. Makes about ten 4-inch pancakes.

(use Honey Wheat mix)

 

HONEY WHEAT MUFFINS

3 cups HONEY AND WHEAT MIX
2 Tbsp. packed brown sugar
1 egg, slightly beaten
1⅓ cups water
¼ cup canola oil (or coconut oil)

Preheat oven to 400º F. Generously grease 12 large muffin cups. In large bowl, combine HONEY AND WHEAT MIX and brown sugar. In a small bowl, combine egg, oil and water, beating with wire whisk to blend. Add egg mixture all at once to flour and brown sugar mixture, stirring until just moistened. Batter will be lumpy. Fill each prepared muffin cup ⅔ full with batter. Bake 15 to 20 minutes in preheated oven until golden brown and wooden pick inserted in center comes out dry. Makes 12 large muffins.

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