The quitesential breakfast in our house, combined with eggs and 'square' potatoes, has to include these pancakes.  No matter how many years stretch from the time the children struck out to find their own way, when they come home, there has to be at least one pancake breakfast... even if it happens at dinner time.  This mix is like a bagful of instant family. 

 

Just add water, oil, and eggs. (Instructions included - makes 18 / 5" cakes)

Whole Grain Pancake Mix

  • Rolled oats, yellow corn meal, and atole flour is added to whole wheat flour. Just add water, oil, and eggs to sample a Lucero tradition. (Instructions included - makes 18 / 5" cakes)

     

    Ingredient list:

    Whole organic wheat flour, organic whole rolled oats, yellow corn meal, blue corn atole flour, powdered milk, sugar, baking powder, red salt, a start from Tasajara, countless kid breakfasts, nighttime bed-picnics, holiday openers, and love.

     

    You add: eggs, oil, water

     

    • Beat eggs in a mixing bowl then whisk in oil. Pour in water and continue whisking. Add wet ingredients to pancake mix and stir until only just incorporated into the dry. Add oil to a griddle and, using a wadded paper towel, wipe to distribute oil evenly and to soak up any excess. and heat until a drop of batter sizzles. Reserve paper towel and wipe griddle between each cake to re-oil pan. Drop 1/3 cup of batter onto the hot griddle and let cook until bubbles begin to form around the edges. Flip, let cook until both sides are golden. Enjoy with butter, maple syrup or your favorite topping.

    Feel free to use our 'Contact' page for any questions or comments about our ingredients.

    $9 – 18oz bag

     

     

     

     

     

     

     

  • Beat 3 eggs in a mixing bowl then whisk in 1/2 cup oil. Pour in 2 cups water and continue whisking. Add wet ingredients to pancake mix and stir until only just incorporated into the dry. Add 2 tbsp oil to a griddle and, using a wadded paper towel, wipe to distribute oil evenly and to soak up any excess.  Heat pan until a drop of batter sizzles. Reserve paper towel and wipe griddle between each cake to re-oil pan. Drop 1/3 cup of batter onto the hot griddle and let cook until bubbles begin to form around the edges. Flip, let cook until both sides are golden. Enjoy with butter, maple syrup or your favorite topping.