Triple-Grain Georgia Pecan Pancake Mix

  • Yield servings

With whole wheat, soy flour and cornmeal with Georgia pecans, the pancakes made from this homemade mix pack a nutritious punch.

Georgia Pecan Commission


Dry Mix (makes about 4 1/2 cups):
1 cup whole wheat pastry flour
1 cup all-purpose flour
1/2 cup yellow cornmeal
1/2 cup soy flour
1/2 cup maple sugar (or 1/4 cup granulated sugar)
2 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups chopped Georgia pecans
Wet Ingredients: (for 3/4 cup of mix):
1/2 cup low fat milk
1 large egg
1 tablespoon lemon juice
1 tablespoon vegetable oil
4 tablespoons maple syrup (to serve)


  1. Combine all the dry ingredients in a re-sealable 1 1/2-quart container; mix very well to blend evenly. If not using within a week, refrigerate dry mixture.
  2. To make 8 (3-inch) pancakes, heat an oiled skillet or griddle over medium-high heat. Beat together the milk, egg, lemon juice, and vegetable oil until blended. Stir in 3/4 cup pancake mix, mixing just until smooth batter forms. When skillet is hot (a sprinkle of water will dance and steam on the surface), pour a scant 1/4 cup batter in pan for each pancake, cooking 2 to 3 minutes on either side. Serve pancakes warm with maple syrup.

Recipe courtesy of the Georgia Pecan Commission



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