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.
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
GRAIN AND NUT WHOLE WHEAT PANCAKES
If you like Harvest Grain N' Nut pancakes, I have the recipe for you. Nutty, moist and tasty pancakes! This is the BEST pancake recipe I've tried, and I've tried many...
Provided by Myleen Sagrado Sjödin
Categories Breakfast and Brunch Pancake Recipes Whole Grain Pancake Recipes
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- Grind the oats in a blender or food processor until fine. In a large bowl, combine ground oats, whole wheat flour, baking soda, baking powder, and salt.
- In another bowl, combine buttermilk, milk, oil, egg, and sugar with an electric mixer until smooth. Mix wet ingredients into dry with a few swift strokes. Stir in nuts, if desired.
- Lightly oil a skillet or griddle, and preheat it to medium heat. Ladle 1/3 cup of the batter onto the hot skillet; cook the pancakes for 2 to 4 minutes per side, or until brown.
Nutrition Facts : Calories 383 calories, Carbohydrate 52.2 g, Cholesterol 36.7 mg, Fat 15.5 g, Fiber 6 g, Protein 11.8 g, SaturatedFat 3.1 g, Sodium 768.7 mg, Sugar 16.4 g
WHOLE WHEAT PANCAKES FROM SCRATCH
If you have whole wheat pancakes instead of white flour ones, are you allowed an extra piece of bacon? Probably. Or just start your morning off hearty and healthy with these easy whole wheat pancakes.
Provided by ChefTony
Categories Breakfast and Brunch Pancake Recipes
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Spread wheat germ over a baking sheet.
- Bake in the preheated oven until toasted, about 5 minutes. Cool slightly, then transfer wheat germ to a large bowl.
- Stir flour, baking soda, and salt into wheat germ. Beat buttermilk, eggs, and oil in another bowl until smooth; pour egg mixture into flour mixture and stir until batter is just blended.
- Heat griddle over medium-high heat and coat with cooking spray. Pour 1/4 cup portions of batter onto the griddle and cook until bubbles form and the edges are dry, about 2 minutes. Flip and cook until browned on the other side, about 3 minutes more. Repeat with remaining batter.
Nutrition Facts : Calories 264 calories, Carbohydrate 40 g, Cholesterol 66.9 mg, Fat 6.8 g, Fiber 6.1 g, Protein 13.8 g, SaturatedFat 1.6 g, Sodium 558.7 mg, Sugar 6.2 g
ORGANIC WHOLE WHEAT PANCAKES
The yogurt makes these whole wheat pancakes taste moist and delicious. I mix up the batter plain and then throw on diced fruit or nuts on top after I pour it onto the griddle, but before I turn them over. My toddler son loves berries or bananas on his and I prefer walnuts or pecans.
Provided by Green Cuisine
Categories Breakfast
Time 15m
Yield 10 medium sized pancakes, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Mix together dry ingredients.
- Combine yogurt, milk and oil and then add to dry mixture.
- Stir just until moistened and all lumps are removed.
- Cook on griddle over medium heat. I use a little bit of organic butter to coat the pan, but any spray would work as well.
NATURAL, WHOLE WHEAT PANCAKES
I've been trying to cut chemicals out of my diet and eat more natural foods. This is a recipe I came up with while modifying the traditional pancake recipe. I used Wheat Montana 100% whole wheat flour, found at Walmart.
Provided by Mom2MMCJ
Categories Breakfast
Time 10m
Yield 7 medium pancakes
Number Of Ingredients 7
Steps:
- In a medium bowl wisk egg until fluffy.
- Wisk in milk and vanilla.
- Add dry ingredients and mix thoroughly. Batter will be thick. If thinner batter is preferred add milk until desired consistency is achieved. (I've found that the amount of milk I need changes dramatically depending on the brand of whole wheat flour I use).
- Heat griddle and grease with butter or very light tasting olive oil.
- Pour 1/4 cup of batter onto griddle.
- These pancakes will not "bubble" like traditional pancakes, so you will have to watch the bottoms to know when to turn. Flip cakes when bottom is golden brown.
- Top with 100% natural maple syrup (Log Cabin makes a good one) Check those labels! No corn syrup. :-).
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
GREAT WHOLE WHEAT (FRESHLY MILLED) PANCAKES
This is a wonderful whole grain pancake recipe. It is adapted from the pancake recipe in The Joy of Cooking (the JOC recipe has 1 T more butter and uses white flour instead of whole wheat flour). I don't recommend whole wheat baking without using a wheat grinder... there is such a huge difference in quality, performance, and taste if you buy whole wheat flour instead of using a wheat grinder to mill whole wheat. I have tried both. This is an investment that can help you enjoy healthy, delicious, whole grain foods for years to come! Another thing to know about whole wheat flour versus freshly milled whole wheat is that the freshly milled whole wheat is much more nutrient rich than "whole wheat flour". Wheat is like fruit, once you cut it open, you can't leave it out for a long time because its quality immediately begins to deteriorate. I do believe you can freeze freshly milled wheat and preserve the nutrients.
Provided by Chef TanyaW
Categories Breakfast
Time 20m
Yield 16 small pancakes, 4 serving(s)
Number Of Ingredients 9
Steps:
- In one bowl, whisk together dry ingredients.
- In another bowl mix wet ingredients.
- Quickly mix wet ingredients into dry ingredients.
- Cook's note: I usually "jumpstart" the heat by heating the stovetop griddle on high for about 5 minutes. Then I turn the heat down to 4 (just under medium) while I finish preparation. Then I lightly butter the grill with a cold butter stick on each section where I put pancake batter. I use 1/2 cup scoops for batter (for practicality in serving a large family). I usually bake them 2 to 2 1/2 minutes on the first side and 2 minutes on the second side. The recipe make 8 large pancakes (1/2 cup batter) or 16 small pancakes (1/4 cup batter).
WHOLE WHEAT PANCAKES
These are my favorite pancakes! You can switch out the honey with a mashed banana and they are delicious. The flax is just added, so if you omit, nothing will change but the nutrition. I also switch the honey out for agave nectar often.
Provided by herbiechic
Categories Breakfast
Time 15m
Yield 24 pancakes
Number Of Ingredients 8
Steps:
- Mix dry ingredients. Mix wet ingredients. Combine the two. If you want thinner pancakes, add a little water. Drop onto hot griddle using 1/8 c and it makes about 24 pancakes.
Nutrition Facts : Calories 65.8, Fat 2.1, SaturatedFat 0.5, Cholesterol 16.3, Sodium 128.6, Carbohydrate 9.8, Fiber 1.2, Sugar 2.5, Protein 2.6
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