homemade whole wheat dry pancake mix {for yogurt pancakes}

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I did a whole bunch of food prepping before leaving for for our camping trip to Beverly Beach, but my absolute favorite item I made ahead was my pancake mix.

I based the recipe off of my blueberry yogurt protein pancakes. However, instead of using oats I subbed in whole wheat flour. Another change was using plain whole milk yogurt + milk and adding in fresh blueberries instead of blueberry chobani. They actually turned out super pancake like (as opposed to the other yogurt pancakes being more thin), and are filled with whole grains, protein and berries. Everything an energized boy (and his mama) needs to starts out the day!

The key for an amazing crust on these pancakes was tons and tons of coconut oil. They were almost fried. While not necessary (you could cook them in a lightly coated skillet), I highly recommend it. 🙂

Homemade Whole Wheat Dry Pancake Mix {For Yogurt Pancakes}

Makes enough for 8 batches

Ingredients for dry mix

4 cups whole wheat flour

2 tsp baking powder

2 tsp baking soda

3 tbsp cinnamon (or more!)

Directions

Combine all ingredients (whisk well), and store in a sealed container.

How to make your awesomely delicious yogurt pancakes

Ingredients

1/2 cup pre-mixed dry pancake mix from recipe above

1 egg

2/3 cup plain whole milk yogurt

2-3 tbsp milk

1 tsp vanilla

1/2 cup fresh blueberries (optional)

coconut oil for cooking

Directions

Pre-heat griddle or non-stick skillet over medium heat. Add coconut oil to the pan.

In a medium bowl whisk together the pancake mix, egg, yogurt, milk and vanilla. Stir in blueberries.

Pour about 1/4 cup batter for each pancake on to the pan. Once the top begins to bubble, flip and cook a few more minutes on the second side. Serve with your favorite pancake topping, but they are also super yummy on their own!