- 4 cups whole-wheat flour
- 1 cup buckwheat flour
- 1/3 cup soy flour (do not omit or substitute)
- 3/4 cup dry buttermilk or 1 cup powdered milk
- 1 tablespoon salt
- 1 1/2 tablespoons baking powder
- 1/2 cup sugar
- 3/4 cup vegetable shortening
- TO PREPARE
- 1 cup pancake mix
- 1/2 cup water
- You need a large bowl or dish pan to mix this inches
- Measure the whole wheat flour, buckwheat flour, soy flour, dry buttermilk, salt, baking powder and
sugar into the large bowl.
- Using a whisk or your hands, combine everything so it’s evenly distributed.
- Measure in the shortening.
- Use your hands to mash it into the dry ingredients, until the mixture is the same consistency as
- Transfer the mixture to a resealable container. Store on the pantry shelf for about a month, or in
the refrigerator or freezer for 6 months.
- Makes about 7-1/2 cups.
- TO PREPARE: Stir the water and mix together in a small bowl.
- If the batter seems too thick for pancakes, then add a bit more water and stir again.
- Drop by 1/4 cupfuls onto a hot, well oiled skillet or griddle.
- Fry until the bottom of the pancake is brown and the top is dry and covered with small bubbles.
- Flip the pancake and brown it on the second side.
- Serve hot with syrup, or Applesauce.
- Makes 4 pancakes.
- This recipe can be doubled or tripled as necessary.
- Good for camping, and mornings when you are rushed.
- The soy flour replaces eggs in this recipe, so don’t omit it or replace it with something else.