Follow Cookwork on Twitter
Follow Cookwork on Facebook

Triple-Grain Georgia Pecan Pancake Mix



  • Current rating: 0.0/5
  • 1
  • 2
  • 3
  • 4
  • 5
0 ratings


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 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 1/2 cups chopped pecans
1/2 cup low fat milk
1 large egg
1 tbsp. lemon juice
1 tbsp. vegetable oil
maple syrup, to serve


  1. 1
    Combine all the dry ingredients; mix very well to blend evenly. If not using within a week, refrigerate dry mixture.
  2. 2
    To make eight 3" 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 flour mixture, 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.


Georgia Pecan Commission 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. Photo courtesy of the Georgia Pecan Commission.

recipe search tags

preparation methods
cuisines North & South American
Spinner Loading