Make A Mix: Whole Wheat Banana Pancakes

One of the best things you can do for yourself is to learn to plan ahead for breakfast. We are all victims of the “hurry disease” and there never seems to be enough time in the day for all we have to do. This is especially true for moms who are usually pulled in multiple directions and have to learn to find a balance to save their sanity. Wouldn’t it be nice to say to the kids, “Who wants yummy homemade pancakes?” even though you have to rush out of the house a bit earlier to drop them off to school so you won’t be late for that meeting at work? Well, stop dreaming honey… let’s get ta planning so that fantasy comes true!

Origin: allrecipes.com

Here’s what you need right now:

(per jar)

1 cup uncooked rolled oats
1 cup whole wheat flour
3/4 cup all-purpose flour
1/4 cup brown sugar
2 tablespoons dry milk powder (optional)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
(Remaining ingredients below)

All you have to do for now is assemble a “dry mix” in a quart jar. Grab all the above ingredients and wash your jars and lids.

They must be thoroughly dry before you begin. If you have a wide-mouth funnel get that out too because it might help if you happen to be messy like me.

Add all the ingredients listed above to the jar. They should all fit easily with room to spare.

Tip: The batter turns out “lumpy” due to the oats, if you prefer, you can grind your oats to a flour.

Tip: If you prefer you can use all whole wheat flour instead.

At the end, I always mix the rising agents into the brown sugar or flour – whatever it is next to. It seems to keep them fresher for longer. But maybe it’s just me, I dunno.

The recipe isn’t over… the “wet” ingredients get put onto a label. You can get all fancy with it or do a makeshift label like mine. It’s all good. The remaining ingredients are: 1 egg, 2 cups milk, 1 teas vanilla, and 1 mashed banana.

Trace a lid to know how wide to cut your paper circle*. It fits very nicely under the screw band.

On pancake day: Mix wet ingredients together and add the dry ingredients. Mix well and let it sit for at least 5 minutes before making your pancakes. These are so tasty you may not make another pancake recipe ever. Homemade pancakes – how easy was that?

Makes about 10-12 pancakes. Use within a couple months.

Tip: Make these pancakes the night before and heat them in the microwave the next morning.

Tip: The pancakes make a great “on-the-go” meal since they are absolutely fabulous with or without syrup. Throw a few in a snack sack with some fruit and go.

Tip: Of course y’all know this one, but I must add that you should use an overripe banana for the best flavor.

Tip: The banana can easily be replaced by the equivalent amount of canned pumpkin or apple butter.

*Extra: Although it’s quick and easy to just write the ingredients, sometimes printing them is nice too. Especially when you give it as a gift.

Download an editable template: Regular-mouth labels | Wide-mouth labels (both in docx format)