ELC Day #18- Whole Grain Milling Pancakes

Today I’m going to cheat a bit and post less of a recipe, and more of a strong, on-my-soap-box suggestion for a local product. It has hands-down preserved my caffeine-free sanity this month. Starting my breakfast with Whole Grain Milling pancakes is so spectacular, I don’t even think about the lack of green tea in my cup holder.  I love these nutty, full-bodied pancakes, topped with strawberry freezer jam or Sippl’s Sugarbush maple syrup.

Last Thursday morning, I made heart-shaped pancakes for the kitchen partner on our first morning in the campground. Nothing beats a hot breakfast before heading out on the trail. The mix is available more than 25 co-op and natural food stores around the state, as well as Whole Foods stores in the Twin Cities. The 2 lb. resealable pouch makes an army of certified organic pancakes, with just a few extra ingredients needed.  I’d recommend tossing in blueberries, chestnuts, or dried fruit, or try pouring the batter in the ol’ waffle iron. My better-than-caffeine breakfast.

Whole Grain Milling Harvest Pancakes


For every 1 cup of pancake mix… (1 C. makes 4,  8″ pancakes) Whole Grain Milling, Welcome, MN
1 egg Larry Schultz Organics, Owatonna, MN
1 Tbsp. sunflower oil Smude Sunflower Oil, Pierz, MN
1 C. skim milk Cedar Summit Farm, New Prague, MN

1. Mix egg, sunflower oil, and milk together in a medium bowl. Stir in pancake mix until just combined. Allow to rest 3-4 minutes before cooking for grains to soak. Pour into a hot skillet or griddle (add any mix-ins) and cook until golden brown on both sides.

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