CREAM OF WHEAT® PANCAKES
Stack those hotcakes high. They're made with Cream of Wheat® cereal, and they're chef approved!
Provided by Cream of Wheat
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes
Time 15m
Yield 10
Number Of Ingredients 5
Steps:
- Beat egg, milk, and oil in large bowl with wire whisk until well blended. Add pancake mix and uncooked cereal; stir just until moistened.
- Ladle batter onto hot greased griddle or skillet, using 1/4 cup batter for each pancake. Cook until bubbles form on tops, then turn to brown other sides.
- Top pancakes evenly with 1-1/2 cups cut-up fresh fruit and one 8-oz. container of your favorite flavor of low-fat yogurt mixed with 1 tbsp. honey.
Nutrition Facts : Calories 78.7 calories, Carbohydrate 13.5 g, Cholesterol 18.9 mg, Fat 1.4 g, Fiber 0.5 g, Protein 2 g, SaturatedFat 0.3 g, Sodium 118.5 mg, Sugar 2 g
WHOLE WHEAT HONEY PANCAKES
Make and share this Whole Wheat Honey Pancakes recipe from Food.com.
Provided by Mrs. Wright
Categories Breakfast
Time 15m
Yield 8 6 inch pancakes, 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix the dry ingredients in a bowl. Add the remaining ingredients and stir until smooth. Bake on a hot skillet.
- For syrup you may do the following-.
- mix until blended-1/2 cup white sugar, 1/2 cup brown sugar, 1/2 cup corn syrup, 1/2 cup water, and 1 teaspoons mapleline. Bring to a boil and boil one minute, cool before serving.
Nutrition Facts : Calories 261.9, Fat 10.8, SaturatedFat 2.3, Cholesterol 61.4, Sodium 351.3, Carbohydrate 34.9, Fiber 1.6, Sugar 8.8, Protein 7
100% WHOLE WHEAT PANCAKES
These come out very light and fluffy and are full of whole grain. My kids love them! If you like blueberries, throw a few on top before flipping the cake :)
Provided by Kristie Ann
Categories Breakfast and Brunch Pancake Recipes
Time 1h
Yield 4
Number Of Ingredients 8
Steps:
- Whisk whole wheat flour, sugar, baking powder, baking soda, and salt in a bowl. Whisk buttermilk, eggs, and vegetable oil in a separate bowl; pour buttermilk mixture into dry ingredients. Stir just until combined (batter may seem a bit thick).
- Heat a cast iron skillet over medium-low heat for 5 minutes. Pour 1/3 cup of batter onto hot skillet and use a spoon to spread the pancake a bit. Cook until browned and bubbles appear on top, 1 1/2 to 2 minutes. Flip and cook until browned and set in the middle, about 2 more minutes. Repeat with remaining batter.
Nutrition Facts : Calories 410 calories, Carbohydrate 57.2 g, Cholesterol 98.5 mg, Fat 15 g, Fiber 7.3 g, Protein 15.9 g, SaturatedFat 3.3 g, Sodium 874.5 mg, Sugar 13.3 g
HEARTY HONEY WHOLE WHEAT PANCAKES
The buttermilk-induced fluffiness and hint of cinnamon and honey in these pancakes will make you forget how good for you they are! These are perfect on a bright Spring morning with strawberries, honey, jam, etc.
Provided by BrotherAdso
Categories Breakfast
Time 35m
Yield 15 Good-size pancakes, 15-18 serving(s)
Number Of Ingredients 11
Steps:
- Whisk together the dry ingredients (flour, oats, leaveners, spices) in a large bowl.
- Beat the eggs together until thoroughly blended and partially stiff in a smaller bowl.
- Add all other wet ingredients (buttermilk, canola oil, honey) to eggs, mix well.
- Slowly add wet mixture to dry, folding in until thoroughly blended.
- Let sit for 10-20 minutes or so while you put everything away and drink some coffee.
- Cook on lightly oiled or nonstick skillet until both sides are golden brown. These are moist pancakes, so be sure to check and sometimes flip back and do the same side twice.
Nutrition Facts : Calories 132.4, Fat 3.4, SaturatedFat 0.6, Cholesterol 15.7, Sodium 254.5, Carbohydrate 21, Fiber 2.8, Sugar 3.9, Protein 5.8
WHOLE WHEAT BANANA PANCAKES
This delicious banana pancake recipe is made with whole wheat flour and honey, so it contains no refined carbohydrates and has a pleasantly nutty flavor.
Provided by Chris E.
Time 30m
Yield 8
Number Of Ingredients 14
Steps:
- Combine flour, baking powder, cinnamon, salt, nutmeg, and ginger in a large bowl.
- Combine milk, egg yolks, melted butter, honey, and vanilla in a medium bowl. Stir into the flour mixture and mix briefly to form a lumpy batter.
- Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Gently fold into the pancake batter. Gently fold in bananas and walnuts.
- Heat vegetable oil in a skillet over medium heat. Working in batches, pour or scoop 1/4 cupfuls batter onto the hot surface and cook until golden brown, 2 to 3 minutes per side.
Nutrition Facts : Calories 254.9 calories, Carbohydrate 31.4 g, Cholesterol 61.6 mg, Fat 12.4 g, Fiber 4.2 g, Protein 7.7 g, SaturatedFat 4.4 g, Sodium 436.1 mg, Sugar 10.6 g
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