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	peggy's kitchen

Multigrain Pancake and Waffle Mix

By Cathe Olson Author of The Vegetarian Mother's Cookbook and Simply Natural Baby Food available at www.simplynaturalbooks.com
Moderator of Mothering's Nutrition and Good Eating Discussion Forum

• 2 cups whole wheat pastry flour
• 2 cups barley flour
• 2 cups buckwheat flour
• 1 cup brown rice flour
• 1 cup corn flour
• 1/4 cup baking powder
• 1 teaspoon baking soda
• 1 teaspoon sea salt
• 1/4 cup evaporated cane juice (optional)
• 1 tablespoon ground cinnamon or pumpkin pie spice (optional)

Sift or whisk all ingredients together in large bowl until completely combined. Store in a covered 2-quart container.

Makes about 8 cups

Whole Grain Pancakes

• 1 egg
• 1 1/4+ cups milk (dairy or nondairy)
• 2 tablespoons oil or melted unsalted butter
• 1 1/2 cups Multigrain Pancake and Waffle Mix

Preheat griddle or skillet to medium heat. Beat egg and milk together in mixing bowl until smooth. Beat in oil or melted butter. Stir in mix. If mixture is too thick, add additional milk. Batter should spread on griddle but not run. Cook on preheated, lightly oiled griddle or skillet until golden brown on both sides.

Makes 6 servings (2 pancakes per serving)

Whole Grain Waffles

• 2 eggs
• 1 1/4 cups milk
• 4 tablespoons oil or melted unsalted butter
• 1 1/2 cups Multigrain Pancake and Waffle Mix

Beat eggs and milk together in mixing bowl until smooth. Beat in oil or melted butter. Stir in mix. If mixture is too thick, add additional milk. Batter should pour smoothly from ladle and not drop in clumps. Bake in lightly oiled, preheated waffle iron until golden brown and crisp. Waffles are best served immediately but you can place on rack in warm oven until ready to serve if desired.

Makes 8 servings (2 4.5-inch square waffles per serving)