If you're looking for wholesome breakfast ideas, keep a batch of this homemade Healthy Pancake Recipemixin the pantry. Whenever the mood strikes, mix up batter for as few as 3 to 4 pancakes at a time.
In a large bowl, whisk together wheat flour, all-purpose flour, and the other dry ingredients you choose. Store in an airtight container at room temperature.
To make the pancakes:
In a medium bowl, add dry pancake mix, milk, eggs, baking powder, and olive oil. Whisk to combine, then thin with water to desired consistency.
Preheat a large skillet over medium-high heat. Add pancake batter 1/4 cup at a time. Cook until the batter starts to set at the edges and the pancake is lightly browned on the skillet side, about 3 to 4 minutes.
Flip and continue cooking until the second side is browned and the pancake is cooked through, about 2 to 3 minutes longer.
Transfer to a plate and repeat with remaining batter. Serve with butter and maple syrup or strawberries and whipped cream.
Notes
Whole wheat flour: 4 cups whole wheat pastry flour may be substituted for the 3 cups whole wheat flour + 1 cup all-purpose flour.
Yield: The dry mix yield depends on how many different dry ingredients you add and in which amounts. Making pancakes with 3/4 cups dry mix plus associated ingredients yields enough batter for 3 to 4 pancakes, about 4 inches each. Double or triple the batch for large weekend batches for the whole family.
Storage: Store leftover pancakes covered in the refrigerator for up to 4 days.