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When I saw my sister post this on her blog, Baby in the Kitchen, I knew I had to share it with you. Don’t these look deLISH?
Homemade Whole Wheat Pancake Mix (in a jar)
1 cup rolled oats
1 1/2 cups whole wheat flour
1/4 cup ground flax seed
3 tbsp brown sugar (I used less)
4 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
Handful of dried cranberries
3 ripe pears, peeled and died
Handful of chopped almonds (I always keep some roasted almonds on hand in the cupboard)
- Pre-heat the oven to 350 degrees. Place the oats on a cookie sheet and bake for 15 minutes. Remove from the oven, set aside and allow to cool.
- Combine all dry ingredients, including cooled oats, in a bowl and mix well. Store mix in refrigerator for 2 weeks, or the freezer for 3 months.
To make pancakes:
- In a small mixing bowl whisk together 1 egg, 1 tbsp olive oil, 3/4 cup milk and 1 tsp vanilla. Add pears, cranberries and almonds. Stir in 1 cup of the homemade pancake mix. Let mixture stand for 2 minutes.
- In a non-stick pan set over medium high heat, drizzle a small amount of olive oil to coat the pan. Using a 1/4 cup measure, pour the batter into the pan. Cook for approx. three minutes or until bubbles break the surface.
- Turn the pancakes with a spatula and cook until the bottom is slightly browned. Repeat with remaining batter until all of the pancakes are cooked.