When I make this pancake mix, my teen makes pancakes. Win-win.

Pancakes are one of my daughter’s favorite breakfasts, and at 16 she is old enough and skilled enough to whip up a batch for herself. But she won’t bother unless there is a pancake mix she can use. Sigh.

While we had found a couple of whole-grain mixes suitable, it always irked me to spend a premium for what is essentially a simple addition of baking powder and salt into flour. And “fine” was about as high a praise as we could muster for any of those we tried.

Finally, it struck me: I can make my own mix! Since then I’ve been toying around with variations, incorporating grains such as cornmeal and oats, and ground nuts and seeds for intrigue and a nutritional boost.

This version has soft, mild whole-wheat pastry flour as its base (you could substitute regular whole-wheat flour or gluten-free all-purpose flour) with almond meal/flour added for extra richness, protein and healthful fat.

You can buy almond meal or make it yourself by whirring blanched almonds in a food processor to a powdery consistency.

This recipe also includes hemp hearts or wheat germ for nutty-tasting nutritional goodness and texture. The pancakes come out tender and light, and — with or without added fruit and nuts — they are officially approved by at least one teenager.

Krieger is a registered dietitian, nutritionist and author who hosts public television's "Ellie's Real Good Food." She blogs and offers a weekly newsletter at www. elliekrieger.com.