Whole Wheat Pancakes From Your Food Storage

Our grandson called the other day and wanted to spend the night. He loves french toast, pancakes or waffles, with bacon on the side. He loves his bacon very crispy. Since he called at the last minute, I didn’t have any pre mixed pancake , so I made whole wheat pancakes from scratch and he loved them. I told him that they were healthier for him and it had no preservatives. He ate two, one plain and one with blueberries, with real maple syrup. Had a little whipped cream left over so he ate that too. He used to be a picky eater, but has learned to try new food lately.

I hope that you will like these also since the items should be in your food storage and  need to be rotated. Learn to use what you have now. If you wait until you have to use it, then you may be in trouble. Not only learning how to cook with it, but getting your family to eat it.

Whole wheat pancakes

• 2 cups wheat flour (grind it yourself)
• 2 tsp baking powder
• 4 tbsp. sugar
• 5 tbsp. dried whole egg powder
• 6 tbsp. powdered milk
• 1/2 tsp salt
• 2 1/4 cups water
• 4 tbsp oil

Stir the dry ingredients in a large bowl, add water and oil stir until moist. Let set while you warm up the griddle or pan to medium heat. (Griddle I used 375 degrees) Let them cook until they are brown on one side and then flip them over and cook on the other side. Watch that they don’t burn, If they brown to fast before they cook, turn down the griddle or flame.

Options you can put on whole wheat pancakes during cooking.

Chocolate Chips or any kind of fruit and berries.

I put my berries or chocolate chips on the pancake after I pour them on the griddle. They get more that way. I have tried mixing them with the batter, but they always end up at the bottom and some pancakes don’t get enough.

Pancakes from scratch always come out fluffy and sweet. Let us know how you like this recipe.

Preparedness Mom