One of our chef's favorite things to do is to create shelf-stable baking mixes for the home cook that are easy to make and convenient to use. For anyone with a food allergy who has had to spend hours looking at food labels, this is a total win! This is her go-to recipe for delicious homemade pancakes and biscuits with no fuss. The recipe is clean, so there's no added chemicals, plus it is also vegan! This one uses our Organic Fresh Milled Whole Wheat Pastry Flour so the protein content is perfection when it comes to making fluffy gorgeous pancakes and biscuits. The magic of the fresh milled flour is the ability to omit added sugar to the mix, as the flour has no bitterness that needs to be masked with added sweetener.
4 Ingredient Organic Whole Grain Basic Pancake and Baking Mix
Organic Whole Wheat Pastry Flour| 9 cups
Organic Coconut Oil| 1 cup
Baking Powder, aluminum-free| 1/3 cup
Directions: Put all ingredients in an Organic Grains Wonder Mixer and blend with the paddle attachment on the lowest speed until consistency of Bisquick™, about 3 minutes. Store in a cool dry place.Wash and sanitize all work surfaces, hands and utensils after handling raw flour.
For Pancakes: Combine 2 cups baking mix with 1 cup water or milk. Use less liquid for thicker pancakes or more liquid for thinner pancakes. Bake on a hot lightly oiled griddle. For flavored pancakes add fresh berries or chocolate chips to the batter before cooking.
For biscuits: Preheat oven to 425°F. *Wash and sanitize all work surfaces and utensils before you begin. Combine 2 cups baking mix with 3/4 cup cold water. Mix just until blended then roll out onto a lightly floured counter top or board about 1 inch thick. Cut into 12 small biscuits or 6 large biscuits. Place on ungreased baking sheet and bake 10-12 minutes. Wash and sanitize all work surfaces, hands and utensils after handling raw dough.
*You'll notice us adding some baking safety tips to many of our directions here on Organic Grains. This is in response to some recent developments in the flour and milling industry. The Baker's Bottom Line for Food Safety: Raw flour, baking mixes, batter and dough are not ready-to-eat. Flour, as well as eggs, must be thoroughly cooked or baked before eating to prevent illness from potential bacteria in flour. Wash hands, utensils, and surfaces after mixing and handling batter and dough.