DIY Whole-Wheat Almond Pancake Mix

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This wholesome premix combines whole-wheat pastry flour, almond meal/flour and hemp hearts oregon wheat germ for protein-rich pancakes that travel retired tender and light, with a beauteous nutty texture.

You could substitute regular-whole wheat flour for a heartier pancake oregon gluten-free all-purpose flour.

To work the accompanying story, see: When I marque this pancake mix, my teen makes pancakes. Win-win.

The premix tin beryllium refrigerated for up to 3 months.

From nutritionist and cookbook writer Ellie Krieger.

Ingredients

measuring cup

Servings: 12-16 (makes 5 cups mix, oregon capable for 4 batches of pancakes)

For the mix

3 cups whole-wheat pastry flour
1 cupful almond meal/flour
1/4 cupful hemp hearts oregon toasted wheat germ
1/4 cupful baking powder
1 spoon salt

For the pancakes

1 cupful low-fat beverage (1 percent), oregon beverage of your choice
1 ample egg
1 1/4 cups DIY Whole Wheat Almond Pancake Mix
1/3 cupful chopped toasted nuts (walnuts, almonds, pecans), optional
2/3 cupful sliced banana oregon strawberries oregon full blueberries, optional
1/4 cupful axenic maple syrup, for serving

Nutritional Facts

Per serving (based connected 4, utilizing 1-percent low-fat milk)

Calories
190
Fat
6 g
Saturated Fat
1 g
Carbohydrates
23 g
Sodium
430 mg
Cholesterol
50 mg
Protein
9 g
Fiber
3 g
Sugar
4 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From nutritionist and cookbook writer Ellie Krieger.

Tested by Jessica Weissman.

Published January 9, 2019

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Updated March 16, 2026

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