Whole Wheat Pancake Mix in a Jar

My husband works, and although I am retired, my schedule is hectic. I like to make sure he has a good breakfast before heading out as he is a diabetic. He loves pancakes, and although I know they tend to raise the blood sugar of some diabetics, these do not raise his. So I mix up jars of this awesome pancake mix and keep it on the pantry shelf.

It fills a quart jar and each jar makes approximately 36 four inch pancakes. After making them, I freeze them and store them in a 5 quart ice cream bucket in the freezer. All he has to do is nuke three of them, along with turkey bacon - a little sugar free syrup and he is good to go!

Ingredients:

Into a clean quart jar pack:

• 3 cups whole wheat flour
• 3/4 cup non-fat dry milk
• 3 Tbsp. brown sugar substitute (I use wheylow gold), packed
• 3 Tbsp. baking powder
• 1 1/2 tsp. low-sodium salt

When ready to make, add the wet ingredients:

• 3 eggs or equivalent egg substitute
• 1/3 cup canola oil
• 2 tsp. vanilla
• 2 1/2 cups water

Directions:

Dump the jar into a big bowl. Add the wet ingredients, mix well. Pour a scant 1/4 cup on griddle, cook a few minutes until brown, flip, cook on other side until brown. This makes approximately 36 four inch pancakes. One serving is 3 pancakes.

Source: I found a recipe in an older Betty Crocker cookbook and altered it to fit my needs.

By kerly87