Hearty Honey Whole Wheat Pancakes Food

HONEY WHOLE WHEAT BISCUITS

Steps:

• Preheat oven to 425°F. Lightly grease a baking sheet with non-stick cooking spray and set aside.
• In a large bowl, whisk together the whole wheat flour, baking powder and salt.
• In a medium bowl, whisk together the cream, honey and 2 tablespoons melted butter. Make a well in the center of the dry ingredients and add the wet ingredients. Stir with a wooden spoon until just combined and then turn out onto a lightly floured surface and knead with your hands until well combined.
• Pat the dough out onto the floured surface to about 1-inch thickness. Cut into circles with a round cutter and place on the prepared baking sheet. Gather remaining dough and repeat cutting into rounds until all dough has been used.
• In a small bowl, whisk together the other 2 tablespoons melted butter and 1 tablespoon honey. Brush onto biscuits. Bake for 10-12 minutes or until biscuits are golden brown around the edges and on top.
• Serve with butter and more honey. To reheat the next day, slice them in half, spread a little butter on each half and place on a baking sheet under the broiler for 1-2 minutes or until perfectly toasted.

100% WHOLE WHEAT PANCAKES

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.

HEALTHY WHOLE WHEAT PANCAKES

Steps:

• In a large mixing bowl, sift together flour, baking powder, baking soda, and salt.
• Whisk in buttermilk, honey, applesauce, and eggs just until combined.
• Preheat a flat griddle over medium-high heat.
• Scoop ¼ cup of pancake batter onto griddle. Let pancakes cook until bubbles form before flipping.
• Cook other side until golden brown. Serve hot.

CINNAMON HONEY PANCAKES

Steps:

• In a large mixing bowl, mix the first 4 ingredients. In a medium mixing bowl, mix the rest of the ingredients.
• Pour wet ingredients into the dry ingredients; mix well. Using a 1/4°C measure, pour batter on a hot, greased griddle or frying pan.
• When bubbles form around the edges, flip. Continue frying until lightly browned. Top with butter & your favorite syrup.

EASY WHOLE WHEAT PANCAKE RECIPE

Steps:

• In a large bowl, mix together white whole wheat flour, ground oats, baking powder and sugar.
• In a separate bowl, combine the egg and milk, mix well. Stir in vanilla and melted butter, mix well.
• Pour liquid mixture into dry mixture and stir until combined, but do not over mix.
• Lightly oil a pan or griddle and heat to medium heat. Scoop approximately 1/4 cup of batter into heated pan and cook on both sides until lightly brown. Repeat with remaining batter.

HONEY PUFF PANCAKE

Steps:

• Heat oven to 400°F.
• Place first eight ingredients in blender; let stand while preparing skillet.
• Grease 10-inch ovenproof skillet with butter; heat in oven just until butter sizzles, about two minutes.
• While skillet is heating, blend ingredients at high speed for one minute.
• Scrape down sides of blender, then blend again for one minute.
• Remove skillet from oven and pour in the batter.
• Bake for 20 - 25 minutes, until puffed and dark golden brown.
• Sprinkle with powdered sugar or pour on syrup and serve with fresh fruit.

HONEY WHEAT PANCAKES

Steps:

• In a small bowl, combine the first five ingredients. Combine the eggs, buttermilk, banana and honey; add to dry ingredients just until moistened. , 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. Serve with fruit and/or syrup if desired.

HONEY WHOLE WHEAT WAFFLES

Steps:

• Preheat the waffle iron to high. Rub the plates with a little butter or oil (particularly if it's not a non-stick iron).
• Whisk the eggs and honey together in a large mixing bowl. In a large measuring cup, mix the milk, butter and vanilla together, and then whisk the mixture into the eggs.
• Sift the flour, baking powder and salt into the egg mixture, then stir it together until it's just combined.
• Spoon the batter onto the waffle iron, spreading it out so that it's about 1/2" thick, and then cook for 3-4 minutes, or until the outside is a dark golden brown.

HEARTY WHOLE GRAIN WAFFLES

Steps:

• In a large bowl, mix together the eggs, milk, oil, applesauce, and vanilla.
• Beat in the flours, flax seed, wheat germ, baking powder, sugar, and salt. Mix just until the batter is smooth. Do not overmix.
• Preheat a waffle iron and spray it with cooking spray.
• Pour the appropriate amount of batter into waffle iron and cook until crisp and golden brown, according to waffle iron directions.
• Serve with fresh fruit, or your favorite maple syrup.
• These pancakes freeze well in an airtight container for up to 6 weeks. Reheat them in the toaster or air fryer to make them a little crispy.

PAULA DEEN/BOBBY'S WHOLE WHEAT & HONEY PANCAKES WITH HONEY B

Steps:

• To make the honey butter, whisk the butter, honey, and lime zest in a bowl until smooth or pulse to combine in a mini food processor.
• To make the pancakes, whisk together the flours, baking soda, salt, and cinnamon in a bowl.
• In a separate bowl, whisk together the buttermilk, eggs, melted butter, and honey.
• Stir the wet ingredients into the dry ones until just combined. Don't worry about the lumps.
• Melt 1 tablespoon of butter in a large skillet over medium-high heat. Working in batches, drop the batter (about 1/4 cup at a time) into the skillet.
• Cook until the surface is bubbling and the bottom is golden brown (about 2 to 3 minutes).
• Flip each pancake and cook until the bottom is golden brown and the pancake is firm (about 2 minutes more).
• Cover the pancakes with foil and repeat with the remaining batter, using more butter if necessary.
• Serve topped with honey butter.

25 HEALTHY PANCAKES (+ EASY BREAKFASTS)

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a healthy pancake recipe in 30 minutes or less!

WHOLE WHEAT PUMPKIN PANCAKES

Steps:

• In a large mixing bowl, whisk together the dry ingredients. Make a well in the center, and add the wet ingredients.
• Mix with a wire whisk until all the dry ingredients have been incorporated. It may still have a few lumps.
• Let sit for 2 minutes before dropping 1/4 cup batter onto a hot skillet or electric griddle (350 degrees). Cook for about 2 minutes or until multiple bubbles form in the batter. Flip and cook for another 2 minutes.
• Serve hot with butter, chopped pecans, and a drizzle of maple syrup or honey.

HEARTY HONEY WHOLE WHEAT PANCAKES

Steps:

• Whisk together the dry ingredients (flour, oats, leaveners, spices) in a large bowl.
• Beat the eggs together until thoroughly blended and partially stiff in a smaller bowl.
• Add all other wet ingredients (buttermilk, canola oil, honey) to eggs, mix well.
• Slowly add wet mixture to dry, folding in until thoroughly blended.
• Let sit for 10-20 minutes or so while you put everything away and drink some coffee.
• Cook on lightly oiled or nonstick skillet until both sides are golden brown. These are moist pancakes, so be sure to check and sometimes flip back and do the same side twice.

WHOLE WHEAT BLUEBERRY PANCAKES

Steps:

• Sift together flour and baking powder, set aside. Beat together the egg, milk, salt and artificial sweetener in a bowl. Stir in flour until just moistened, add blueberries, and stir to incorporate.
• Preheat a heavy-bottomed skillet over medium heat, and spray with cooking spray. Pour approximately 1/4 cup of the batter into the pan for each pancake. Cook until bubbly, about 1 1/2 minutes. Turn, and continue cooking until golden brown.