Photo by Deb Lindsey and food styling by Bonnie S. Benwick for The Washington Post

 

This wholesome pancake mix combines whole-wheat pastry flour, almond meal/flour and hemp hearts or wheat germ for protein-rich pancakes that come out tender and light, with a lovely nutty texture. I love to add whatever fruit and nuts I have on hand, but they are also delicous plain. 

You could substitute regular-whole wheat flour for a heartier pancake or gluten-free all-purpose flour. The mix can be refrigerated for up to 3 months.

DIY Whole-Wheat Almond Pancake Mix

 

Ingredients

For the mix

3 cups whole-wheat pastry flour
1 cup almond meal/flour
1/4 cup hemp hearts or toasted wheat germ
1/4 cup baking powder
1/2 teaspoon salt

For the pancakes

1 cup low-fat milk (1 percent), or milk of your choice
1 large egg
1 1/4 cups DIY Whole Wheat Almond Pancake Mix
1/3 cup chopped toasted nuts (walnuts, almonds, pecans), optional
2/3 cup sliced banana or strawberries or whole blueberries, optional
3 tablespoons pure maple syrup, for serving

 

Directions

For the mix: Whisk together the whole-wheat pastry flour, almond meal/flour, hemp hearts or toasted wheat germ, baking powder and salt in a container with a tightfitting lid. Makes 5 cups of mix, which yields 12 servings of pancakes. The mix can be refrigerated for up to 3 months.

To make enough pancakes for 3 servings, whisk together the milk and egg in a medium bowl. Add 1 1/4  cups of the pancake mix, stirring until there are no dry spots or large lumps; some small lumps are okay. Stir in the nuts and fruit, if using, reserving some to use as an optional topping.

Heat a large nonstick griddle or skillet over medium heat. Ladle about 1/4 cup of the batter per pancake. Cook for about 2 minutes, then flip them when the pancake tops are covered with bubbles and the undersides are browned. Cook for another 2 minutes or so, just until the pancakes are golden brown on both sides and cooked through. The yields 9 medium-size pancakes.

Serve right away, topped with reserved fruit and nuts, if using, and with the maple syrup.

Serving size: 3 pancakes and 1 tablespoon syrup

Per serving of finished pancakes (without fruit or nuts, using 1% low-fat milk): Calories 260; Total Fat 9g; (Sat Fat 1.5g); Protein 10g; Carb 5g; Fiber 4g; Cholesterol 65mg; Sodium 630mg; Total Sugar 17g (including 12g added sugar)