Multigrain Pancake Mix

We like to keep this pancake mix on hand at all times, as it’s so easy to whip up a batch of healthy, hearty pancakes this way! If you have a large glass mason jar (half gallon size or larger), simply place all of the ingredients in there and shake to combine.

  • 2 cups whole wheat pastry flour (or gluten-free all-purpose flour)
  • 1 cup Bow & Arrow Brand white cornmeal
  • 1 ½ cups rolled oats
  • ⅓ cup amaranth or brown rice flour
  • ¾ teaspoon sea salt
  • 1 tablespoon baking powder
  • 2 tablespoons ground flax (flaxseed meal)

Mix all of the ingredients together very well and store in an airtight container for up to several months. If you live in a humid climate, you may need to store extra mix in the fridge or freezer. In an arid climate it will usually store just fine in the pantry.

Makes 5 cups of mix (10 or more servings)

To make a batch of pancakes (that will serve 2-3):

Combine one cup of the pancake mix with equal parts nondairy milk. Heat a large skillet over medium-high heat. Lightly oil or spray with oil. When the pan is hot, pour some batter onto the skillet. When bubbles form on top and the edges become dry, flip over and cook the other side. Remove when both sides are golden browned. Serve immediately.

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