Pancake Mix:
1 c All-purpose flour
1/2 c Whole wheat flour
3 tb Brown flaxseed; chopped
2 tb Sugar
1 tb Chia seeds
1 1/2 ts Baking powder
1/2 ts Baking soda
3/4 ts Kosher salt
Assembly:
12 oz Bacon
2 lg Eggs
1 3/4 c Buttermilk
Vegetable oil
Pure maple syrup
Pancake Mix:
Mix all-purpose flour, whole wheat flour, flaxseed, sugar, chia
seeds, baking powder, baking soda, and salt in a large resealable
plastic bag.
Do Ahead:
Pancake mix can be made 1 week ahead. Store at room temperature.
Assembly:
Cook bacon in a large skillet over medium heat (or, grill over a
campfire over indirect heat, moving to cooler side of grill as
needed to control flare-ups) until browned and crisp, 10 to
12 minutes. Transfer to paper towels to drain.
Meanwhile, whisk eggs and buttermilk in a large bowl, then add dry
ingredients, stirring until just combined. (some lumps are okay).
Heat a griddle or a large skillet over medium; brush with oil.
Working in batches, scoop spoonfuls of batter onto griddle and cook
pancakes until bottoms are golden brown and bubbles form on top,
about 3 minutes. Flip and cook until cooked through and other side
of pancakes are golden brown, about 2 minutes.
