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Good Mornin' Pancake Mix



2 cups all-purpose flour
1-1/3 cups whole wheat flour
1 cup buttermilk blend powder
1 cup old-fashioned oats
1/3 cup sugar
3 tablespoons baking powder
3 teaspoons baking soda
1 teaspoon dried orange peel
1/2 teaspoon ground cinnamon
1 cup golden raisins
1 cup sliced almonds, toasted
ADDITIONAL INGREDIENTS (for each batch):
1 Egg
3/4 cup water
2 tablespoons canola oil


1. Place the first nine ingredients in a food processor; cover and process until oats are ground. Place 1-1/3 cups in each of four resealable plastic bags. In each of four separate resealable plastic bags, place 1/4 cup raisins and 1/4 cup almonds. Store for up to 6 months.

Yield: 4 batches.


2. To prepare pancakes In a large bowl, combine the contents of one pancake mix bag and one fruit-nut bag. In a small bowl, whisk the egg, water and oil. Stir into dry ingredients just until moistened.

3. Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray. Turn when bubbles form on top; cook until second side is golden brown.

Yield: 8 pancakes per batch.


Nutritional Facts
2 pancakes equals 297 calories, 12 g fat (2 g saturated fat), 58 mg cholesterol, 519 mg sodium, 39 g carbohydrate, 3 g fiber, 9 g protein
Diabetic Exchanges: 2-1/2 starch, 2 fat.carbohydrate, 3 g fiber, 6 g protein.