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 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
MULTIGRAIN PANCAKES
Easy, satisfying, and full of whole grain goodness! Top as desired- I like mine with peanut butter and sugar-free syrup. Also, any chopped fruit, nuts, or chocolate chips could be added to the batter.
Provided by 9KATIE9
Categories Breakfast and Brunch Pancake Recipes Whole Grain Pancake Recipes
Time 25m
Yield 4
Number Of Ingredients 13
Steps:
- In a medium bowl, stir together the whole wheat flour, all-purpose flour, oats, cornmeal, sweetener, salt, baking powder, baking soda and cinnamon. In a separate bowl, whisk together the eggs, yogurt, milk and water. Pour the wet ingredients into the dry, and mix just until moistened.
- Heat a skillet over medium heat, and coat with cooking spray. Pour about 1/3 cup of batter per pancake onto the skillet. Cook until bubbles begin to form in the center, then flip and cook until browned on the other side.
Nutrition Facts : Calories 119.8 calories, Carbohydrate 23.2 g, Cholesterol 0.3 mg, Fat 0.7 g, Fiber 2.1 g, Protein 5.5 g, SaturatedFat 0.1 g, Sodium 574.8 mg, Sugar 1.2 g
HEARTY GRAINS PANCAKES
These are healthy pancakes, applesauce takes the place of oil. Whole wheat flour, cream of wheat, golden raisins and walnuts adds lots of fiber. The recipe comes from Cooking Light.
Provided by Barb G.
Categories Breakfast
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Combine flours, farina, sugar, soda, baking powder, salt in a large bowl, stirring with a whisk.
- Combine milk, applesauce,and egg in a medium bowl, stirring until well blended.
- Add milk mixture to flour mixture, stirring until well combined; let stand 5 minutes.
- Heat a nonstick grill or skillet over medium heat;coat pan with cooking spray; Pour about 1/4 cup batter per pancake onto griddle; SPRINKLE with 2 teaspoons raisins and 2 teaspoons nuts.
- Cook 1 minute or until tops are covered with bubbles and edges look cooked; carefully turn over, cook 1 minute or until bottoms are lightly browned; Repeat; Serve with maple syrup.
Nutrition Facts : Calories 429.9, Fat 11.7, SaturatedFat 1.5, Cholesterol 46.5, Sodium 722.1, Carbohydrate 75.6, Fiber 5.6, Sugar 27.9, Protein 10.8
GOOD GRAINS PANCAKES
Make and share this Good Grains Pancakes recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 1h
Yield 10 pancakes per batch
Number Of Ingredients 12
Steps:
- To make the pancake mix: combine all the pancake mix ingredients in a large bowl; stir to mix; divide mixture into thirds (about 2 cups each); place each portion in a separate plastic food storage bag, seal tightly and store in the freezer for up to 6 months.
- To make the pancakes: In a large mixing bowl, combine the milk, egg substitute, and oil; whisk to mix.
- Add in the 2 cups pancake mix; stir to mix just until moistened (do not overmix); the batter will be somewhat lumpy.
- Heat a griddle or large nonstick skillet over med-high heat until a drop of water bounces off the surface.
- Pour 1/4 cup batter per pancake onto the hot griddle; cook until bubbles form.
- When the bottom of each pancake is golden brown, flip the pancake and cook the other side until browned.
- Repeat with the remaining batter; serve pancakes warm.
Nutrition Facts : Calories 257, Fat 4.2, SaturatedFat 0.6, Cholesterol 0.6, Sodium 1087.1, Carbohydrate 47.6, Fiber 4.2, Sugar 7.1, Protein 8.9
GREAT GRAINS PANCAKES
Make and share this Great Grains Pancakes recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 1h
Yield 14 pancakes
Number Of Ingredients 12
Steps:
- In a bowl, whisk together the flours, oats, cornmeal, baking powder, baking soda, cinnamon, and salt.
- In another bowl, whisk together the buttermilk, eggs, melted butter, and syrup to blend thoroughly.
- Pour the liquid ingredients over the dry ingredients and mix with a whisk, stopping when everything is just combined (the batter will be lumpy).
- Lightly butter, oil, or spray a griddle or skillet.
- Preheat over medium heat, or if using an electric griddle, set to 350°.
- If you want to hold the pancakes until serving, preheat your oven to 200°.
- Spoon 1/3 cup batter onto the griddle for each pancake, allowing space for spreading.
- When the undersides of the pancakes are golden and the tops are speckled with bubbles that pop and stay open, flip the pancakes over with a wide spatula and cook until the other sides are light brown.
- Serve immediately, or keep the finished pancakes in the preheated oven while you make the rest of the batch.
- Serve with butter and syrup.
WHOLE-GRAIN PANCAKES
I make this for my kids quite often. Great way to get whole grains in them! Preparing the batter in the food processor makes it that much easier, and smoothes out the batter for those who don't like a grainy texture. Serve with syrup and butter or coconut oil. Also delicious with ricotta cheese and strawberries, and just a drizzle of syrup.
Provided by Nadia
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes
Time 20m
Yield 4
Number Of Ingredients 14
Steps:
- Combine buttermilk, flour, oats, amaranth, egg, flax seeds, chia seeds, olive oil, brown sugar, baking powder, vanilla extract, baking soda, and salt in a food processor or blender; blend until smooth.
- Heat vegetable oil on a griddle or skillet over high heat. Pour batter, about 1/4 cup per pancake, 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 317.8 calories, Carbohydrate 35.3 g, Cholesterol 48.3 mg, Fat 16.1 g, Fiber 7 g, Protein 9.9 g, SaturatedFat 2.6 g, Sodium 643.3 mg, Sugar 6.2 g
WHOLE GRAIN PANCAKE MIX
I found this basic recipe in my local newspaper, and tweaked it for our family. It has all the convenience of commercial pancake mix...plus it is packed with whole grains. Even with the grains this is a light and fluffy pancake.-Dorcas Byler, Brevard, North Carolina
Provided by Taste of Home
Time 25m
Yield 8 pancakes per batch.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first seven ingredients. Place oats in a food processor; cover and process until ground. Stir into flour mixture. Divide mixture among five airtight containers. Store for up to 6 months. Yield: 15 cups., To prepare pancakes: Pour 1 cup mix into a large bowl. In a small bowl, whisk the egg, water and oil; stir into pancake mix just until moistened., Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown.
Nutrition Facts : Calories 193 calories, Fat 9g fat (1g saturated fat), Cholesterol 56mg cholesterol, Sodium 501mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges
GOOD FOR YOU MULTI-GRAIN PANCAKES
I love pancakes and try to make them as healthy as possible, keeping them light and fluffy the way pancakes should be! I'm posting this recipe just the way I found it (courtesy of Mr. Breakfast Collection), but made a few quick substitutions for what I had on hand. I used 3 egg whites that I had in the fridge from another recipe. I also made my own buttermilk using skim milk and almost 1 T. lemon juice (let it sit 10 minutes before using). I ended up with 12 good-sized cakes and froze what we didn't eat for quick weekday breakfasts. Top with fruit, real maple syrup, sf syrup or honey...whatever you like!
Provided by DuChick
Categories Breakfast
Time 18m
Yield 12 pancakes, 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine beaten eggs, sugar, baking powder and salt in a large bowl and stir well.
- In a separate bowl, mix together whole wheat flour, white flour, rolled oats and cornmeal.
- Add yogurt, buttermilk and oil (or butter or margarine) to the egg mixture and stir.
- Fold in the flour mixture just until blended. Don't overmix!
- Using a 1/4 cup measure, drop batter onto a hot, nonstick skillet. (I always spray with Pam.) Cook over medium heat until bubbles form on tops of pancakes. Flip pancakes over and continue cooking one minute longer or until nicely browned.
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