Waffles & Pancakes

Whole Grain Pancakes


Whole Grain Pancakes

Prep Time 5 minutes
Cook Time 10 minutes


  • 1 ¾ c Grandpa's Kitchen Flour Blend
  • ½ tsp salt
  • ¾ c brown rice flour
  • 1 c powdered milk
  • ½ c white rice flour*
  • 2 Tbsp sugar
  • ½ tsp xanthan gum
  • 3 eggs
  • 3 tsp baking powder
  • 2 ½ c water
  • ½ tsp baking soda
  • 1/3 c oil


  • Mix the dry ingredients together and set aside. Beat the eggs, milk (or water), and oil in a large mixing bowl. Add the dry ingredients and mix until well blended. Ad extra milk to desired consistency, but the pancakes are OK to still be a little thick.
  • Drop by 1/4 c on a hot skillet at medium heat. If the skillet it too hot the outside of the pancake will cook but not the inside. Let cook until golden brown, about 1 minute. Flip and cook on the other side.
  • Pancake batter saves well but pancakes will not rise as much the next day. Can use other whole grains if desired.

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