This commercial pancake mix contains problematic soybean oil (an inflammatory seed oil) plus bleached flour, aluminum-based leavening agents, and artificial additives. Our DIY version eliminates all seed oils by using organic butter powder, replaces bleached flour with organic unbleached flour, and uses aluminum-free leavening for a cleaner, more nutritious pancake mix.
Based on: Harina preparada completamente para hacer Hot Cakes
· Makes approximately 30 servings
· Serving: 59g (about 1/2 cup dry mix)
Why This Recipe is Seed Oil Free
Commercial Harina preparada completamente para hacer Hot Cakes from Krusteaz often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Harina preparada completamente para hacer Hot Cakes may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic unbleached white flour
1260g (about 10 cups) · Bob's Red Mill Organic Unbleached White Flour
Primary structure and carbohydrate base, providing gluten development for fluffy pancakes
Replaces inflammatory soybean oil with clean dairy fat for richness and flavor
Fine sea salt
30g (about 2 tablespoons) · Redmond Real Salt Fine
Enhances flavor and strengthens gluten structure for better pancake texture
Instructions
Step 1. Set up your workspace with a large mixing bowl (at least 3-quart capacity) and a fine-mesh sifter or whisk. Measure all ingredients precisely using a kitchen scale for best results - volume measurements can vary significantly with flour density. If using volume, spoon flour lightly into measuring cups without packing, then level with a knife.
Step 2. In your large bowl, combine 1260g organic unbleached flour, 300g organic sugar, 90g aluminum-free baking powder, and 30g fine sea salt. Whisk together thoroughly for 2-3 minutes to ensure even distribution - this is crucial because uneven leavening distribution creates inconsistent pancake texture. The mixture should be completely uniform in color.
Step 3. Add 75g organic buttermilk powder and 45g egg white powder to the flour mixture. These powders tend to clump, so sift them through a fine-mesh strainer directly into the bowl if possible, or break up any lumps with your fingers before mixing. Whisk vigorously for another 2 minutes until no streaks or clumps remain.
Step 4. Finally, add 30g organic butter powder and whisk for 1 final minute. The butter powder replaces the problematic soybean oil from the commercial version and will provide clean dairy richness. If the mixture looks slightly off-white or cream-colored, this is normal from the butter powder.
Step 5. Transfer the completed mix to airtight containers (mason jars work excellently). Label with the date and usage instructions. To use: combine 59g (about 1/2 cup) dry mix with 80-90ml (1/3 cup) water or milk. Whisk until just combined - don't overmix. Cook on a greased griddle at medium heat (325-350°F) for 2-3 minutes per side until golden brown.
Step 6. Storage: Keep in airtight containers in a cool, dry pantry for up to 6 months, or freeze for up to 1 year. The organic ingredients have no preservatives, so proper storage is essential. If the mix develops any off odors or clumping, discard and make fresh.
Storage
Store in airtight containers in cool, dry pantry for 6 months, or freeze for 1 year. No preservatives means shorter shelf life than commercial mixes, but vastly superior ingredient quality.
Cost Comparison
Cost per serving (homemade)$0.23
Cost per serving (store-bought)$0.40
Savings43%
Higher upfront investment in organic ingredients pays off quickly with bulk preparation. The quality difference is substantial - no seed oils, no aluminum, no preservatives, and certified organic ingredients throughout.