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 WHEAT PANCAKES
These are SO delicious - the honey & whole wheat give them a wonderful flavor. Hope you'll enjoy them as much as we do!
Provided by WJKing
Categories Breakfast
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Stir honey& oil together in a bowl.
- Add milk& eggs& beat well.
- Mix dry ingredients into the liquids until flour is moistened.
WHOLE WHEAT PANCAKE MIX
This is a bulk recipe that my family loves, and it is very easy to make! Also makes good waffles.
Provided by mammawiddison
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 5m
Yield 18
Number Of Ingredients 6
Steps:
- Whisk whole wheat flour, unbleached flour, sugar, baking powder, baking soda, and salt together in a bowl; store in an airtight container.
Nutrition Facts : Calories 211 calories, Carbohydrate 46 g, Fat 0.8 g, Fiber 4.6 g, Protein 6.7 g, SaturatedFat 0.1 g, Sodium 938.4 mg, Sugar 5.7 g
WHOLE-WHEAT PANCAKES WITH NUTTY TOPPING
Provided by Ellie Krieger
Categories main-dish
Time 24m
Yield 4 servings, serving size: 3 pancakes and 1/4 cup topping
Number Of Ingredients 18
Steps:
- Make the topping: In a large skillet, toast the almonds and pumpkin seeds over medium-high heat, stirring, for about 1 minute. Add the sunflower seeds and cook, stirring, for 1 minute more. Add the sesame seeds to the pan. Cover and cook, shaking the pan, until the seeds are toasted, about 30 seconds more. Transfer the toasted nuts and seeds to a medium sized bowl. Add the wheat germ. Stir in the syrup and a pinch of salt and set aside.
- Make the pancakes: Put the apple in a microwave-proof bowl, tightly cover with plastic wrap and microwave on high until softened, about 2 minutes. Set aside.
- In a large bowl, whisk the flours, baking powder, baking soda and salt. In a small bowl, whisk together the eggs, buttermilk, 1/2 cup of the milk and honey. Slowly whisk the egg mixture into the dry ingredients, stirring until just combined. If the batter seems too thick, add as much of the remaining 1/4 cup milk as necessary.
- Spray a large non-stick griddle with cooking spray and heat over medium heat. Spoon about 1/4 cup batter per pancake into the pan and top each pancake with a heaping tablespoon of the cooked apple. Flip when the pancake tops are covered with bubbles and the edges look cooked, about 2 minutes. Cook until the pancakes are golden brown and cooked through, an additional 1 to 2 minutes. Serve immediately or transfer the cooked pancakes to an ovenproof dish and keep warm in a preheated 250 degree F oven while making the rest. To serve, arrange 3 pancakes per plate and sprinkle each serving with 1/4 cup of the topping. Serve with additional maple syrup.
Nutrition Facts : Calories 494, Fat 17 grams, SaturatedFat 3 grams, Cholesterol 98 milligrams, Sodium 610 milligrams, Carbohydrate 69 grams, Fiber 7 grams, Protein 20 grams
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 PEACH PANCAKES
Provided by Food Network
Time 2h20m
Yield 4 to 6 pancakes
Number Of Ingredients 9
Steps:
- In a mixing bowl, sift the dry ingredients. In a separate bowl, combine all other ingredients, except peaches, using a whisk. Combine dry and wet ingredients. Let rest for 2 hours.
- Heat griddle. In the meantime, slice peaches thinly. Spoon pancake mixture onto the griddle. The sliced peaches should be added immediately. Flip once.
WHOLE-WHEAT BUTTERMILK PANCAKES
If you know me at all, you know that I love breakfast. This recipe was born one morning when I had just a little regular flour on hand, but a lot of whole-wheat flour, and some almost-spoiled milk in the fridge. So I decided to make these delicious pancakes with the milk before it went all the way bad. Sour milk and buttermilk can be used interchangeably in this recipe, or you can make a facsimile of buttermilk yourself (see Cook's Note). Chocolate and berries are excellent on these pancakes, as are other toppings like maple syrup and whipped cream, though I admit to devouring an entire rather large pancake with no toppings at all since I just couldn't wait.
Provided by Vallery Lomas
Categories main-dish
Time 30m
Yield 12 pancakes
Number Of Ingredients 11
Steps:
- Whisk the all-purpose flour, whole-wheat flour, sugar, baking powder, baking soda and salt together in a large bowl. Whisk the buttermilk, oil and eggs together in a medium bowl. Make a small well in the dry ingredients and pour the wet ingredients into the well. Whisk until just combined. The batter may be slightly lumpy.
- Heat a pancake griddle or large nonstick skillet over medium heat. Add the butter and swirl or stir to coat the surface. Working in batches, spoon about 1/4 cup batter per pancake onto the griddle or skillet. Flip the pancakes when the tops are covered with bubbles and the edges are lightly browned and set. Cook the other side for an additional 1 to 2 minutes. Remove from the griddle or skillet and continue until all the batter is used, adding more butter as needed.
- Serve the pancakes with your choice of chocolate syrup (or melted chocolate ganache), berries, maple syrup and/or whipped cream.
HOMEMADE WHOLE-WHEAT PANCAKE MIX
You'll have tender, tasty pancakes on the table in less than 10 minutes when you've got this easy, inexpensive homemade pancake mix in your pantry.
Provided by Kare for Kitchen Treaty
Time 10m
Number Of Ingredients 20
Steps:
- In a very large bowl, whisk together all dry mix ingredients (flours, sugar, baking powder, baking soda, salt, and nutmeg, if using), stirring well to ensure ingredients are well-incorporated. Keep in an airtight container for up to 3 months (I'm sure it would last longer, we've just always used it up before then).
- To make the pancakes: In a medium bowl, whisk the buttermilk/milk, eggs, melted butter, and vanilla, if using. Add pancake mix and stir until well incorporated. Do not over-mix. Heat a non-stick griddle or large frying pan over medium heat. Using a ⅓ cup measure, pour the batter onto the griddle or into the frying pan. They're ready to flip when they start to look a little dry around the edges, and the pancakes start to form little bubbles, about 1 minute. Flip and cook on the other side until golden brown and the pancake is cooked through.
WHOLE WHEAT PANCAKES FROM SCRATCH
Make and share this Whole Wheat Pancakes from Scratch recipe from Food.com.
Provided by Santa Ed
Categories Breakfast
Time 8m
Yield 2 pancakes, 4 serving(s)
Number Of Ingredients 6
Steps:
- mix dry ingredients.
- add egg, milk and vanilla extract. mix until moist but do not over mix. there could be some lumps.
- pour onto griddle to make the size pancake desire.
Nutrition Facts : Calories 153.1, Fat 3.1, SaturatedFat 1.3, Cholesterol 51.4, Sodium 519.3, Carbohydrate 25.2, Fiber 3.2, Sugar 3.3, Protein 7.5
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
EASY WHOLE-WHEAT PANCAKES
Simple, quick recipe, makes good pancakes. Can easily be made more healthy by using all whole-wheat flour and replacing the oil with applesauce.
Provided by jenrink
Categories Breakfast
Time 7m
Yield 10 pancakes, 3 serving(s)
Number Of Ingredients 8
Steps:
- Mix the dry ingredients together in a small mixing bowl. Mix the wet ingredients together in a different bowl (I sometimes add 1/2 teaspoons vanilla). Add the dry to wet ingredients all at once, still until blended.
- Pour by 1/4 cup onto lightly greased griddle. Makes 10 pancakes.
Nutrition Facts : Calories 300.3, Fat 12.1, SaturatedFat 2.3, Cholesterol 74.6, Sodium 496.4, Carbohydrate 39.5, Fiber 3, Sugar 8.7, Protein 9.7
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
WHOLE WHEAT PANCAKES
This is my mom's recipe for pancakes, the ones that I grew up with on saturday mornings with cartoons. They are excellent with butter and syrup, but I especially like them topped with strawberry jam. For variety, try adding about 3 mashed bananas to the batter and then topping with the strawberry jam..... YUM!!
Provided by gwenrk
Categories Breads
Time 15m
Yield 5 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients in a large bowl.
- Whisk until smooth.
- Pour by 1/4-cupfuls onto greased griddle or frying pan.
- When bubbles begin to appear on top, flip.
- Cook until they spring back when touched.
Nutrition Facts : Calories 305.6, Fat 9.2, SaturatedFat 3.4, Cholesterol 98.3, Sodium 296.4, Carbohydrate 47.1, Fiber 5.9, Sugar 7.2, Protein 12.3
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