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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!



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


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.

Servings: 12
Time:2 Minutes Preparation Time
10 Minutes Cooking Time

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


By kerly87

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April 22, 20110 found this helpful

These are the best of two worlds - yummy and healthy! Thank you for posting this, Kerly87. You have my vote.

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