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- 7 3/4 cups packed freshly ground whole wheat pastry flour
- 7 teaspoons baking powder (non-aluminum)
- 1 teaspoon sea salt
- 2 TB cinnamon (opt)
In a large bowl, mix together well. Place in a ziploc bag and label. Keep in fridge.
To use:
WW Pancakes (makes ten to twelve 4-inch pancakes)
In a bowl mix well:
- 1 egg
- 1 cup milk (I use soy)
- 2 TB pure maple syrup or honey
- 1 tsp vanilla
Add 1 1/2 cup WW pancake mix, and mix until combined. On an heated ungreased griddle, drop batter by 1/4 cupfuls until surface is full of bubbles and looks dry. Flip over and cook on other side.
About Vickilynn Parnes
