3 1/2 cup whole wheat flour
3 1/4 cup white flour
3/4 cup sugar (or dry sweeter equivalent)
1 tablespoon baking soda
1 tablespoon salt
1 1/2 cup unsweetened soymilk
1 1/2 teaspoon apple cider vinegar
1 flax egg (2 1/2 tablespoons ground flax seed + 3 tablespoons water whisked together)
1 1/2 cup dry whole grain pancake mix
2 tablespoons canola oil
additional oil or pan spray if needed
This recipe looks a lot more complicated than it really is. My husband and I love this recipe and the flax seeds go with it just wonderfully! I often dump other things into the batter (extracts, spices, nuts, fruit) for whatever I'm feeling like that day. Feel free to have fun with it. Very versatile and the additional bonus is that these pancakes freeze really well!
FOR DRY MIX:
In a large bowl, mix all the ingredients together thoroughly with a wire whisk. Store in a 10 cup container with airtight seal or gallon Ziploc type bag. The rigid containers are easier to measure out of, but the gallon size bags are quick and easy if you have them. Label with Use By date (6 months from the date made) and contents. Store in a cool, dry place.