Hearty, Wholegrain Pancake Batter Mix




3 Cups  Wheat berries

1 Cup Rye berries

1 Cup Buckwheat flour

1 Cup Millet berries

1 Cup Barley berries

1 Cup Bran

1 Cup Oat  berries

1 Cup Spelt berries

1 Cup of Brown Rice

You may add any other flours, including corn from corn meal.

1/2 Cup Baking Powder

1/4 Cup White Sugar (yuck) Use sugar substitute if you want to.

1 tsp Salt


I mix all the grains along with the other ingredients prior to grinding the flour. This assures that the product is evenly mixed. If you donít have a flour mill you can substitute flours from the store, but I think the fresh-ground flour is the reason this tastes so good.






Pre-heat the griddle to 375 or so. This will make 2 good servings:

Whisk one egg.

Add 1/4 to 1/2 cup of applesauce, pumpkin/squash or other soft fruit and/or yogurt, and whisk again.

Add 3/4 cup of dry mix and stir.

Be adventurous and add chopped nuts, chocolate bits or anything else that strikes you as a yummy addition. You canít hurt this batter!

Add milk enough (depending on the fruit, you may not need any milk at all) to bring it to the consistency you desire. The pancakes will be thick if the batter is thick. The pancakes will be thin if the batter is thin. (You already knew that!) If you choose to make a crepe-like pancake you can roll jam into it for an extra special treat.


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