WHOLE-GRAIN PANCAKES
Using a combination of different grains, these hearty pancakes have a deeper, more interesting flavor, along with more fiber and nutrients, than those made from only white flour. If you want to add fruit, like blueberries or sliced peaches, or chocolate chips, sprinkle them on top of the pancakes just before flipping. Serve these straight out of the pan; pancakes don't like to wait.
Provided by Melissa Clark
Categories breakfast, brunch, easy, pancakes, main course
Time 45m
Yield About 10 pancakes
Number Of Ingredients 12
Steps:
- In a large bowl, mix together whole-wheat flour, all-purpose flour, cornmeal, oats, baking powder, salt and baking soda. In a medium bowl, mix together buttermilk, eggs, melted butter and honey. Mix the egg mixture into the flour mixture until smooth.
- Heat a griddle or large cast-iron skillet over medium heat. Check to see if it's hot by sprinkling a few drops of water on the surface. They should sizzle and evaporate immediately.
- Add a little butter to the pan and let it melt. Pour about 1/3 cup batter onto skillet; repeat to cook as many at one time as you can, leaving space for each pancake to spread.
- Cook until bubbles form and start to burst, about 3 minutes. Flip and cook until golden on the other side, 2 to 3 minutes. Transfer to a plate as they finish, and serve immediately with maple syrup and more butter on top, if you like.
- Repeat with the remaining batter, adding more butter to the skillet as needed.
Nutrition Facts : @context http, Calories 214, UnsaturatedFat 3 grams, Carbohydrate 28 grams, Fat 8 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 5 grams, Sodium 256 milligrams, Sugar 5 grams, TransFat 0 grams
WHOLE GRAIN PANCAKES
Delicious and healthy whole grain pancakes. I love these topped with berries and yogurt.
Provided by Jennifer Goss
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- In a large bowl, stir together the whole wheat flour, oats, cornmeal, flaxseed meal, brown sugar, baking powder, and baking soda. Pour in buttermilk and egg. Stir just until smooth.
- Heat a large skillet or griddle over medium heat. Coat with cooking spray. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter.
Nutrition Facts : Calories 306.1 calories, Carbohydrate 53.2 g, Cholesterol 51.4 mg, Fat 5.9 g, Fiber 6.5 g, Protein 12.7 g, SaturatedFat 1.5 g, Sodium 440 mg, Sugar 16.3 g
DAD'S DOUBLE WHOLE GRAIN PANCAKES
My dad makes these pancakes. They are the BEST!
Provided by Annie
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes
Time 35m
Yield 28
Number Of Ingredients 11
Steps:
- In a large bowl, sift all-purpose flour, milk powder, baking powder, baking soda and salt. Stir in whole wheat flour. In a small bowl, combine sugar, eggs, water, butter and vinegar. Make a well in the flour mixture, and pour in the egg mixture. Mix until smooth.
- Heat a lightly oiled griddle or frying pan over medium heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.
Nutrition Facts : Calories 121.1 calories, Carbohydrate 17.4 g, Cholesterol 36.8 mg, Fat 4.2 g, Fiber 1.2 g, Protein 4.2 g, SaturatedFat 2.3 g, Sodium 208.9 mg, Sugar 7.8 g
WHOLE GRAIN BANANA PANCAKES
Steps:
- Whisk together first 5 ingredients. In another bowl, whisk together eggs, milk, mashed banana, oil, 1 tablespoon syrup and vanilla. Add to flour mixture; stir just until moistened., Preheat a griddle coated with cooking spray over medium heat. Pour batter by 1/4 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. If desired, serve with sliced bananas and additional syrup.Freeze option: Freeze cooled pancakes between layers of waxed paper in a freezer containerresealable plastic freezer bag. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven until heated through, 10-15 minutes. Or, place a stack of 2pancakes on a microwave-safe plate and microwave on high until heated through, 45-60 seconds.
Nutrition Facts : Calories 186 calories, Fat 4g fat (1g saturated fat), Cholesterol 48mg cholesterol, Sodium 392mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges
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
WHOLE GRAIN PANCAKES
Make and share this Whole Grain Pancakes recipe from Food.com.
Provided by Kristyl
Categories Breakfast
Time 25m
Yield 4 pancakes
Number Of Ingredients 7
Steps:
- Using wire whisk, mix egg whites and milk.
- Add oats to milk mixture, let set 5 minutes.
- Melt butter in griddle or non-stick frying pan.
- Turn off heat and let cool slightly.
- Mix baking powder, flour and sugar in separate bowl.
- Whisk dry mixture into milk mixture.
- Scrape cooled butter from griddle into batter.
- Whisk butter into batter.
- Turn griddle on to medium heat.
- Pour desired amount of batter onto griddle.
- Cook until edges of pancake no longer glossy.
- Flip pancakes and cook on second side until light brown.
- You can add berries, chocolate chips by dropping them into uncooked pancake after pouring batter onto griddle.
Nutrition Facts : Calories 199.2, Fat 2.9, SaturatedFat 1, Cholesterol 3.8, Sodium 253.3, Carbohydrate 34.7, Fiber 4.5, Sugar 3.4, Protein 10.3
PERFECT WHOLE WHEAT PANCAKES
This recipe comes from the Tassajara Bread Book. I like whole wheat but I hate the heaviness of the finished recipe and usually halve it with white flour. This recipe defies all of that. They are so good. The genius who created this recipe should get a medal. I have used powdered milk in place of regular milk for this and found no difference. I'm saying 8 pancakes in yield, but it really varies on the size you like your pancakes. Additional note: you can substitute applesauce for the oil (use the same amount) and they turn out exactly the same with a lot less calories.
Provided by Narshmellow
Categories Breakfast
Time 25m
Yield 8 pancakes
Number Of Ingredients 6
Steps:
- Mix dry ingredients together in a medium sized bowl.
- Add wet ingredients and mix together.
- Cook on a hot griddle.
WHOLE-GRAIN STRAWBERRY PANCAKES
Pancakes made with whole wheat flour feature yogurt inside and out. What are you waiting for?
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 30m
Yield 7
Number Of Ingredients 11
Steps:
- Heat griddle 12-inch skillet to 375°F or over medium-high heat. If necessary, grease with canola oil (or spray with cooking spray before heating).
- In large bowl, mix flour, sugar, baking powder, baking soda and salt; set aside. In medium bowl, beat eggs, 2/3 cup vanilla yogurt, the water and oil with wire whisk until well blended. Pour egg mixture all at once into flour mixture; stir until moistened.
- For each pancake, pour slightly less than 1/4 cup batter from cup or pitcher onto hot griddle. Cook pancakes 1 to 2 minutes or until bubbly on top, puffed and dry around edges. Turn; cook other sides 1 to 2 minutes or until golden brown.
- Place 2 pancakes on each individual serving plate. Top each with 1/4 cup sliced strawberries and 1 to 2 tablespoons strawberry yogurt.
Nutrition Facts : Calories 170, Carbohydrate 19 g, Cholesterol 90 mg, Fat 2, Fiber 1 g, Protein 4 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving (2 pancakes, 1/4 cup strawberries and 1 to 2 tablespoons yogurt), Sodium 380 mg, Sugar 14 g, TransFat 0 g
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- In a medium to large mixing bowl, mix together the eggs, milk, butter or vegetable oil, and honey or brown sugar until well combined.
- Set aside., In a separate bowl, weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. , Add the salt and baking powder to the flour and whisk the dry ingredients together thoroughly., Stir the dry ingredients into the wet ingredients, stirring just until evenly moistened.
- Set the batter aside and let it rest for 15 minutes., In the meantime, preheat a heavy frying pan over medium heat, or an electric griddle to 350°F.
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