July 20, 2018
Stack of Whole Wheat Pancakes with Butter and Maple Syrup

Toasted Wheat and Flaxseed Pancake Mix

by Berkeley Wellness  

The dry mix recipe makes a total of 5 cups, enough for four batches of 8 pancakes.


  • ½ cup flaxseeds
  • 1½ cups whole-wheat flour
  • 1½ cups brown rice flour
  • ½ cup toasted wheat germ
  • ½ cup nonfat dry milk powder
  • 2 tablespoons maple sugar or light brown sugar
  • 5 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt


1. In a mini-food processor, coffee mill, or spice grinder, finely grind the flaxseeds.

2. In a large bowl, whisk together the wholewheat flour, brown rice flour, wheat germ, dry milk powder, maple sugar, baking powder, baking soda, salt, and ground flaxseeds. Store the mix in the refrigerator or freezer.

Makes 32 pancakes.

Nutrition per pancake (note that you are likely to eat more than one pancake): 80 calories, 2g total fat (0g saturated), 2g dietary fiber, 13g carbohydrate, 4g protein, 160mg sodium.

A good source of: omega-3 fatty acids, selenium.

Also see Buckwheat and Currant Pancake Mix.