Triple-Grain Georgia Pecan Pancake Mix

  • From Georgia Pecan Commission
  • Yields (8) 3-inch Pancakes


    • 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 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
    • 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 eight 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, 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 2-3 minutes on either side. Serve pancakes warm with maple syrup.

Nutrition information per 3-inch pancake (without maple syrup): protein: 3g; carbohydrates: 9 g; saturated fat: .5g; monounsaturated fat: 3g; polyunsaturated fat: 1g; cholesterol 27mg; sodium: 36mg; fiber: 1g; calories: 94.