Fat Free Delicious Whole Wheat Pancakes Food
FAT FREE PANCAKE
A healthy yummy breakfast treat for those avoiding fat. This makes one large pancake. You can multiply the recipe for multiple servings.
Provided by naturefood
Categories Breakfast
Time 7m
Yield 1 large pancake, 1 serving(s)
Number Of Ingredients 5
Steps:
- mix first four ingredients and enough milk to make a runny batter.
- spray a pan with olive oil spray.
- pour batter onto pan.
- fry on each side at medium heat for about 45 seconds.
- top with berries, honey, etc.
FAT FREE WHOLE WHEAT PANCAKES
Make and share this Fat Free Whole Wheat Pancakes recipe from Food.com.
Provided by Shy617
Categories Breakfast
Time 15m
Yield 4 pancakes, 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine dry ingredients.
- Combine wet ingredients.
- Add wet to dry and stir until just combined.
- Pour 1/4 cup onto hot greased skillet.
Nutrition Facts : Calories 154.7, Fat 0.8, SaturatedFat 0.2, Cholesterol 1.8, Sodium 337, Carbohydrate 28.4, Fiber 4, Sugar 2.6, Protein 10.1
100% WHOLE WHEAT LOW FAT PANCAKES
I created these one day for my kiddies when I couldn't find a recipe that fit my bill. They turned out great! Note: If you like fluffy pancakes stir wet ingredients into dry with a wooden spoon leaving some lumps (more lumps=bigger cakes), alternately if you like thin pancakes, like me, use your blender to mix all the ingredients at once and blend until smooth UPDATE: SEPT '07: For those who don't like really thick pancakes try reducing flour by 1/2cup and replacing it with milk, this will give a runnier batter and should give a thinner pancake :)THANKS FOR THE COMMENTS EVERYONE!!! (GOOD AND BAD, WE ALL LEARN FROM CRITISISM TOO ;) )
Provided by LuckyMomof3
Categories Breakfast
Time 20m
Yield 12 medium cakes
Number Of Ingredients 9
Steps:
- Depending on your preference (see description above) blend/mix all ingredients except fruit.
- Heat pan on medium till drop of water "dances" in pan.
- Pour batter into pan to desired size of pancake, if using fruit add small handfuls to individual cakes after pouring into pan (I've done both adding to batter and adding to individual cakes and this works best for me, fruit tends to sink to bottom of bowl but both ways are acceptable).
- When bubbles appear on surface and begin to "sink" flip and cook on other side until brown.
- Note: if you are using a good non-stick pan it is not necessary to use oil in the pan!
- Repeat with remaining batter until all gone.
- Serve with favorite topping i.e., fruit, syrup, jam etc.
HEALTHY LOW-FAT WHOLE WHEAT BUTTERMILK PANCAKES
These great pancakes are so healthy for you! They are so delicious and, in my opinion, if i were to be fed these i would not be able to tell that they are enything other then your regular classic buttermilk pancakes. Enjoy warm with fresh fruit and plenty of syrup to sweeten ;)
Provided by I Cant Believe Its
Categories Breakfast
Time 45m
Yield 20 pancakes, 10 serving(s)
Number Of Ingredients 12
Steps:
- Combine the 2 milks and the 2 1/2 tablespoons lemon juice and let sit for about 10 minutes.
- Sift together the flour, bran, baking powder, baking soda, cinnamon, orange zest, and sugar into a large bowl.
- In a separate bowl, whisk together the eggs, milk and lemon juice, and additional 1 tablespoon lemon juice.
- Pour the wet ingredients into the dry ingredients and whisk together until there are no more lumps.
- Spray a preheated (to proper pancake temperature) griddle with Pam.
- Cook pancakes on griddle.
Nutrition Facts : Calories 140.4, Fat 2.2, SaturatedFat 0.7, Cholesterol 44.6, Sodium 208.3, Carbohydrate 25.9, Fiber 3.9, Sugar 3.5, Protein 7.6
VEGETARIAN, DIABETIC, LOW-FAT WHOLE WHEAT BUTTERMILK PANCAKES
Make and share this Vegetarian, Diabetic, Low-fat Whole Wheat Buttermilk Pancakes recipe from Food.com.
Provided by Dancer
Categories Breakfast
Time 22m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Stir together the flours, sugar, baking powder, baking soda and salt.
- Beat the egg, milk and oil together.
- Add the liquids to the flour mixture and stir just until blended.
- Pour the batter onto a greased hot griddle.
- Serve with fresh fruit slices, unsweetened applesauce or low-calorie syrup.
LOW FAT WHOLE WHEAT BANANA PANCAKES
These low fat whole wheat banana pancakes are low in calories and fat, but not in taste. If you like, you can add blueberries (I recommend wild blueberries, you can buy them frozen and put them directly into the batter frozen). I haven't tried the pancakes with both blueberries and the cocoa powder, so you may want to remove the cocoa powder from the recipe below if you add blueberries. (New addition: I tried them with double the cocoa and using frozen raspberries and they were even better. I broke the frozen raspberries up into smaller pieces after adding them to the batter.) I've actually never used sugar in this recipe--I've always used Splenda. If you prefer thicker pancakes, you can lessen or eliminate the water in the recipe completely. My kids (5 and 2) like to help with this recipe. I have them each mash one of the bananas, and then pour half of the wet ingredients into each of their bowls to mix. Then, when they're added to the dry ingredients, they each get a turn to mix them into the dry ingredients. Also note: I really like vanilla; if you don't, reduce it to 1/2 tsp. FYI--My wife and I lost 45 lbs each recently, and this is one of the recipes I made regularly during our diet.
Provided by ZJDad
Categories Breakfast
Time 20m
Yield 10-15 pancakes, 5 serving(s)
Number Of Ingredients 12
Steps:
- Combine the sugar, baking powder, cinnamon, cocoa, and salt, sift in the flour (to remove some of the larger pieces particularly in whole wheat flour), and mix.
- Mash the bananas.
- Add the water, skim milk, vanilla, and egg to the mashed bananas and mix.
- Combine the wet and dry ingredients and stir.
- Heat the griddle to medium/medium-high, and spray with non-stick cooking spray.
- Pour the batter into the griddle. Flip when bubbles appear. Cook until golden brown on both sides.
Nutrition Facts : Calories 169.5, Fat 0.8, SaturatedFat 0.2, Cholesterol 0.5, Sodium 205.5, Carbohydrate 36.3, Fiber 3.9, Sugar 11.2, Protein 6
FAT FREE OATMEAL PANCAKES
These are delicious and fat free and they have only 6 ingredients. I love pancakes and when I went on a diet I was worried that I would have to give them up until I found this recipe. If you are on WW these are only 1 point each. I didn't have any buttermilk so I substituted sour milk made with super skim and they still turned out wonderful.
Provided by Chef Jen 1
Categories Breakfast
Time 20m
Yield 12 pancakes, 12 serving(s)
Number Of Ingredients 6
Steps:
- Combine oats and buttermilk. Set aside.
- Place egg substitute in a separate bowl and beat until stiff peaks form.
- Combine dry ingredients in a large bowl. Add oatmeal mixture and mix well. Gently fold in egg substitute.
- Coat a griddle with nonstick cooking spray (make sure to coat well or the pancakes will stick) and heat to 300°F.
- Pour 1/4 cup of batter on griddle and cook until tops are bubbly, turn and cook for 1 more minute.
Nutrition Facts : Calories 62.3, Fat 0.7, SaturatedFat 0.1, Cholesterol 0.1, Sodium 70.7, Carbohydrate 11.9, Fiber 1.7, Sugar 1.2, Protein 2.8
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
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