Pancakes are a treat in my household, and also a go-to meal when I am on the run. I make them for breakfast on school mornings, and I make them when I am late arriving home for the evening, and I need a quick meal on the table. I am not a fan of any kind of store-bought mix, partly because many of them contain unhealthy preservatives and GMO ingredients, and partly because they are ridiculously easy to make from scratch, especially with a homemade mix. I took my favorite pancake recipe, one I have altered over the years to fit my family’s needs and likes, and turned it into a “quick-mix” type pancake mix. All you need to do is add an egg, milk and oil and you have batter ready for the pan! Freeze the left overs and they make even quicker breakfasts for the toaster.
- 1 cup flour (whole wheat, spelt, white, or a combination)
- 1 tbsp. Demerara sugar
- 1 tbsp. ground flax
- 2 tsp. baking powder
- ¼ tsp. salt
- Combine the ingredients and mix well.
- Store in an air-tight jar.
- Double, quadruple or more the recipe!