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Triple-Grain Georgia Pecan Pancake Mix

Triple-Grain Georgia Pecan Pancake Mix

Ingredients

Dry Mix (makes about 4 1/2 cups)

  • 1 cup whole wheat pastry flour
  • 1 cup all-purpose flour
  • 1/2 cup yellow cornmeal
  • 1/2 cup soy flour
  • 1/2 cup maple sugar (or 1/4 cup granulated sugar)
  • 2-1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/2 cups chopped pecans

Wet Ingredients (for 3/4 cup of mix)

  • 1/2 cup low fat milk
  • 1 large egg
  • 1 tablespoon lemon juice
  • 1 tablespoon vegetable oil

To serve

  • Maple syrup

Instructions

  1. Combine all the dry ingredients in a re-sealable 1 1/2-quart container; mix very well to blend evenly. If not using within a week, refrigerate dry mixture.
  2. To make eight 3-inch pancakes, heat an oiled skillet or griddle over medium-high heat.
  3. Beat together the milk, egg, lemon juice, and vegetable oil until blended. Stir in 3/4 cup pancake, mixing just until smooth batter forms. When skillet is hot (a sprinkle of water will dance and steam on the surface), pour a scant 1/4 cup batter in pan for each pancake, cooking 2-3 minutes on either side.
  4. Serve pancakes warm with maple syrup.

Yield: about 8 (3-inch) pancakes

Nutrition information per 3-inch pancake (without maple syrup): protein: 3g; carbohydrates: 9 g; saturated fat: .5g; monounsaturated fat: 3g; polyunsaturated fat: 1g; cholesterol 27mg; sodium: 36mg; fiber: 1g; calories: 94

Recipe and photo credit (used with permission): Georgia Pecan Commission








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