Light Cream Of Wheat Pancakes Recipes

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

Cream of Wheat® Pancakes image

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

Ingredients

1 egg
⅔ cup fat-free milk
2 teaspoons vegetable oil
½ cup Maple Grove Farms® Complete Pancake & Waffle Mix
½ cup Original Cream of Wheat® cereal

CREAM OF WHEAT® BUTTERMILK PANCAKES

This unique recipe has Cream of Wheat® and buttermilk, making the pancakes fluffy and flavorful - delicious! Our family's favorite pancakes and most widely requested recipe.

Provided by KARA12121

Categories 100+ Breakfast and Brunch Recipes Pancake Recipes

Time 40m

Yield 6

Number Of Ingredients 9

Cream of Wheat® Buttermilk Pancakes image

Steps:

Mix flour, buttermilk, farina, egg, sugar, baking powder, baking soda, and salt together. Add a bit more buttermilk if batter seems too thick. Let sit until slightly thickened and puffed up, 5 to 10 minutes.
Heat a lightly oiled griddle over medium-high heat. Pour batter, 1/4 cup at a time, onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Nutrition Facts : Calories 264.2 calories, Carbohydrate 33.8 g, Cholesterol 34.3 mg, Fat 10.9 g, Fiber 0.9 g, Protein 7.5 g, SaturatedFat 2.2 g, Sodium 486.2 mg, Sugar 6.2 g

Ingredients

1 ¼ cups all-purpose flour
2 cups buttermilk, or more as needed
⅓ cup quick-cooking farina cereal (such as Cream of Wheat®)
1 egg
1 tablespoon white sugar
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
¼ cup vegetable oil

WHOLE WHEAT PANCAKES

To fix a large batch of tender pancakes for my five children, I rely on this quick and wholesome recipe. It calls for whole wheat flour and buttermilk, which make the pancakes filling but also light. Serve them with hot chocolate for a breakfast that's sure to delight little ones. -Line Walter, Wayne, Pennsylvania

Provided by Taste of Home

Categories Breakfast Brunch

Time 25m

Yield 20 pancakes.

Number Of Ingredients 7

Whole Wheat Pancakes image

Steps:

In a large bowl, combine the flour, wheat germ, baking soda and salt. In another bowl, whisk the eggs, buttermilk and oil. Stir into dry ingredients just until blended., Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray; turn when bubbles form on top. Cook until the second side is golden brown. Freeze option: Freeze cooled pancakes between layers of waxed paper in an airtight freezer container. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven 6-10 minutes. Or place a stack of 3 pancakes on a microwave-safe plate and microwave on high until heated through, 45-90 seconds.

Nutrition Facts : Calories 157 calories, Fat 4g fat (1g saturated fat), Cholesterol 45mg cholesterol, Sodium 335mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 4g fiber), Protein 9g protein. Diabetic Exchanges

Ingredients

2 cups whole wheat flour
1/2 cup toasted wheat germ
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs, room temperature
3 cups buttermilk
1 tablespoon canola oil

CREAM OF WHEAT PANCAKES

We had these pancakes at IHOP and both loved them! I don't remember where I found this recipe, but I have been making these for a while now, and have made a few changes for our tastes.

Provided by kittycatmom

Categories < 30 Mins

Time 30m

Yield 8-10 serving(s)

Number Of Ingredients 10

Cream of Wheat Pancakes image

Steps:

Heat a skillet over medium heat.
In a large bowl, combine all ingredients until smooth. Pour the batter by 1/3 cup portions into a pan coated with cooking spray and cook pancakes until golden brown.

Nutrition Facts : Calories 217.8, Fat 8.1, SaturatedFat 1.4, Cholesterol 25.1, Sodium 406.1, Carbohydrate 31.1, Fiber 0.8, Sugar 10.6, Protein 5.1

Ingredients

1 1/4 cups flour
1 1/2 cups buttermilk
1/3 cup cream of wheat, dry, instant
1 egg
1/3 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 cup vegetable oil
1/2 teaspoon salt
2 tablespoons flax seed meal (optional)

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Light Cream Of Wheat Pancakes Recipes

CREAM OF WHEAT® PANCAKES

Stack those hotcakes high. They're made with Cream of Wheat® cereal, and they're chef approved!

CREAM OF WHEAT® BUTTERMILK PANCAKES

This unique recipe has Cream of Wheat® and buttermilk, making the pancakes fluffy and flavorful - delicious! Our family's favorite pancakes and most widely requested recipe.

WHOLE WHEAT PANCAKES

CREAM OF WHEAT PANCAKES

We had these pancakes at IHOP and both loved them! I don't remember where I found this recipe, but I have been making these for a while now, and have made a few changes for our tastes.

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