WHOLE-WHEAT APPLE PANCAKES
Steps:
- Preheat the oven to 250. Put the apple in a microwave-safe bowl and tightly cover with plastic wrap; microwave on high until softened, about 2 minutes.
- In a large bowl, whisk the flours, baking powder, baking soda and salt. In a small bowl, whisk the buttermilk, nonfat milk, eggs and honey, then slowly add the dry ingredients, stirring until just combined.
- Heat a large nonstick griddle or skillet over medium heat. Spoon 1/4 cup batter onto the griddle for each pancake and sprinkle each with apple, then drizzle a little more batter over the apple. Cook until the tops are bubbly and the edges are dry, about 2 minutes. Flip and cook until golden brown, 1 to 2 more minutes. Keep the pancakes warm on a baking sheet in the oven while making the rest.
- Place 2 pancakes on each plate. Drizzle with the syrup.
- Recipe adapted from Ellie Krieger's book, So Easy: Luscious Healthy Recipes for Every Meal of the Week (Wiley)
Nutrition Facts : Calories 230, Fat 3 grams, SaturatedFat 1 grams, Cholesterol 75 milligrams, Sodium 290 milligrams, Carbohydrate 46 grams, Fiber 3 grams, Protein 8 grams
WHOLE WHEAT CINNAMON APPLE PANCAKES
Cinnamon is good. Apple is good. And whole wheat is good. So put them together, and you have a scrumptiously healthy breakfast! These all-natural pancakes would be lovely with warm maple syrup, or fresh fruit and a little cream. Recipe is from Light and Tasty's April/May 2005 issue.
Provided by A Messy Cook
Categories Breakfast
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine first four ingredients in large bowl.
- Combine next four ingredients in separate bowl, and stir into dry ingredients just until moistened.
- Stir in chopped apple.
- Pour batter by 1/3 cupfuls onto a hot nonstick skillet coated with nonstick cooking spray; turn when bubbles form on top and cook until second side is golden brown.
Nutrition Facts : Calories 249.4, Fat 4.9, SaturatedFat 1.1, Cholesterol 72.1, Sodium 510.2, Carbohydrate 43.7, Fiber 5.7, Sugar 8.4, Protein 10.9
CINNAMON APPLE PANCAKES
Steps:
- In a bowl, whisk together first four ingredients. In another bowl, whisk together eggs, milk, honey and oil; add to dry ingredients, stirring just until moistened. Stir in apple. , Preheat a lightly greased griddle over medium heat. Pour batter by 1/3 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown.
Nutrition Facts : Calories 241 calories, Fat 5g fat (1g saturated fat), Cholesterol 64mg cholesterol, Sodium 576mg sodium, Carbohydrate 42g carbohydrate (12g sugars, Fiber 5g fiber), Protein 10g protein. Diabetic Exchanges
CINNAMON WHOLE WHEAT PANCAKES
Don't let the healthy sounding title fool you! The whole wheat flour is enough to make these pancakes filling but is definitely negated nutrition-wise by the melted butter (not to mention all the syrup we add on top!!) I think these are pretty tasty myself, but was blown away when DH and DD both said they were the best pancakes they'd ever had. Ok, wow. Note: The resting step is KEY.
Provided by Kabwe Cook
Categories Breakfast
Time 40m
Yield 8 6" pancakes, 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix dry ingredients in a large bowl.
- Mix wet ingredients in a seperate bowl.
- Add wet ingredients to dry, mixing until just combined and lumpy.
- Allow to rest for 10 minutes.
- Heat frying pan with a Tbs of butter until a drop of batter sizzles when dripped onto it.
- Drop a scoop of batter into the pan, spreading it out a bit to desired thickness (keep in mind it will double in thickness as it cooks).
- Flip when the edges are stable and dryish looking (about1-2 minutes).
- Serve warm with your favorite toppings (ice cream is GREAT on these!).
Nutrition Facts : Calories 469.5, Fat 18.6, SaturatedFat 10.6, Cholesterol 151.2, Sodium 1296.8, Carbohydrate 63.3, Fiber 3.3, Sugar 9.8, Protein 13.7
WHOLE WHEAT CINNAMON PANCAKES
Trying to eat healthier, but still trying to keep my men happy! I took 3 recipes, combined what I liked, and came up with this! You can leave out the cinnamon if desired. Would be amazing with homemade apple sauce!
Provided by Jewels
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Whisk buttermilk, eggs, and milk together in a bowl until blended; add oats and whisk until oats are wet, about 30 seconds. Set aside until oats absorb some liquid, about 5 minutes.
- Stir flour, sugar, baking powder, salt, baking soda, and cinnamon into the oat mixture; whisk until completely blended into a batter.
- Melt 1/2 teaspoon butter in a skillet over medium heat. Ladle batter into the skillet and cook until bubbles appear on the surface, 2 to 3 minutes. Flip with a spatula and continue cooking until browned on the other side, 1 to 2 minutes more. Repeat with remaining butter and batter.
Nutrition Facts : Calories 245.4 calories, Carbohydrate 34.7 g, Cholesterol 69.1 mg, Fat 8 g, Fiber 4.6 g, Protein 10.4 g, SaturatedFat 3.8 g, Sodium 860.6 mg, Sugar 6.3 g
APPLE WALNUT PANCAKES
Steps:
- In a large bowl, whisk flours, brown sugar, baking powder and salt. In another bowl, whisk egg whites, egg, milk and oil until blended. Add to dry ingredients, stirring just until moistened. Fold in apple and walnuts., Heat a griddle coated with cooking spray on 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. Serve with syrup. Freeze option: Freeze cooled pancakes between layers of waxed paper in a resealable 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 three pancakes on a microwave-safe plate and microwave on high for 1-1/4 to 1-1/2 minutes or until heated through.
Nutrition Facts : Calories 208 calories, Fat 8g fat (1g saturated fat), Cholesterol 25mg cholesterol, Sodium 396mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 3g fiber), Protein 8g protein. Diabetic Exchanges
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- Mix the flours, baking powder, and salt together in a small bowl. Whisk the honey, melted butter, milk, ad eggs together in a separate bowl. Combine the two bowls together, stirring until mostly smooth.
- Core the apples using an apple corer, or just insert a small knife several times around the core, pushing through to the bottom of the apple, and then pushing the loosened core up and out. Use a mandoline to slice the apples into circles, or use a large knife and slice them very thinly. Mix the brown sugar, flour, and cinnamon together. Dust the apple pieces in this mixture.
- Place a small pat of butter on a hot skillet. Add the apples (see picture for how I overlapped them) and wait for a few minutes so the apples start to soften. When the apples have softened a little bit, pour a scoop of pancake batter over the center and let it spread out just to the edges of the apples. Wait a few minutes until you see bubbles rising and the bottom looks dry. Use a spatula to carefully flip the pancakes – cook another few minutes on the back side until cooked through. Serve warm with maple syrup, chopped pecans, a dusting of powdered sugar. I also love yogurt and honey on top!
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