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
COPYCAT IHOP HARVEST GRAIN & NUT PANCAKES
Make and share this Copycat IHOP Harvest Grain & Nut Pancakes recipe from Food.com.
Provided by JustaQT
Categories Breakfast
Time 10m
Yield 4-8 serving(s)
Number Of Ingredients 11
Steps:
- Lightly oil a skillet or griddle, and preheat it to medium heat.
- Grind the oats in a blender or food processor until fine, like flour.
- Combine ground oats, whole wheat flour, baking soda, baking powder and salt in a medium bowl.
- In another bowl combine buttermilk, oil, egg and sugar with an electric mixer until smooth.
- Combine dry ingredients with wet ingredients, add nuts and mix well with mixer.
- Ladle 1/3 cup of the batter onto the hot skillet and cook the pancakes for 2 to 4 minutes per side or until brown.
Nutrition Facts : Calories 432.7, Fat 24.2, SaturatedFat 3.5, Cholesterol 50.2, Sodium 1127.8, Carbohydrate 45.7, Fiber 5, Sugar 17.6, Protein 11.8
MULTIGRAIN PANCAKES
Multigrain pancakes can be dense and heavy, but these aren't: The yogurt keeps them light and moist without adding a lot of fat.
Provided by Food Network Kitchen
Time 30m
Yield about 12 pancakes
Number Of Ingredients 15
Steps:
- Whisk the all-purpose flour, whole-wheat flour, oats, cornmeal, brown sugar, baking powder and salt in a large bowl. Whisk the egg in a medium bowl. Add the yogurt, milk, lemon zest, nutmeg and oil and whisk until combined. Stir the egg mixture into the flour mixture until just combined (it's OK if there are a few lumps).
- Heat a griddle or large nonstick skillet over medium-low heat; lightly brush with butter. Pour 1/4 cup batter onto the griddle for each pancake and cook until bubbles form on top and the bottom is lightly browned, about 3 minutes. (If the pancakes are browning too quickly, reduce the heat to low.) Flip and continue cooking until golden on the other side, about 1 more minute. Transfer to a plate. Repeat with the remaining batter, brushing the pan with more butter as necessary. Serve with butter and syrup.
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
MYT HEARTY WHOLE-GRAIN BANANA NUT PANCAKES
These pancakes are moist, hearty but still light. This mix uses no added sugar and no oil. The cooked pancakes can be refrigerated for eating through the week or frozen for OAMC.
Provided by TeresaD
Categories Breakfast
Time 10m
Yield 10 using 1/3 cup scoop, 10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat skillet over medium heat, then spray with cooking spray.
- Grind the oats to a fine consistency (like flour) using a blender or food processor.
- Combine dry ingredients (except nuts) in a medium bowl and stir with fork or whisk to blend.
- In a second bowl, combine wet ingredients and mix until smooth either by hand or with an electric mixer.
- Add dry ingredients to wet ingredients then add nuts and mix until all ingredients are wet.
- For best results let the mix rest for five minutes.
- Use a 1/3 scoop to pour batter into the hot skillet.
- Cook the pancakes until browned on each side about 2 to 4 minutes per side or until brown.
- Notes: **Allowing the batter to rest before cooking will yield a lighter pancake. **Using a scoop allows you to consistently control your pancake serving size. **The riper your banana the sweeter it will be allowing you to completely skip adding sugar.
Nutrition Facts : Calories 120.9, Fat 4.8, SaturatedFat 0.8, Cholesterol 20.1, Sodium 461.4, Carbohydrate 15.9, Fiber 2.6, Sugar 3.3, Protein 5
WHOLE WHEAT BANANA NUT PANCAKES
Make and share this Whole Wheat Banana Nut Pancakes recipe from Food.com.
Provided by Sperls
Categories Breakfast
Time 20m
Yield 4 Pancakes, 2 serving(s)
Number Of Ingredients 11
Steps:
- Combine dry ingredients and set aside.
- Combine wet ingredients and mix well. Add dry ingredients and combine throughly. Add more milk or flour as necessary to make the batter a "pancake batter-like" consistency (slightly runny). Stir in nuts.
- Cook on griddle over medium heat until golden brown on each side.
- Great topped with warm maple syrup or plain.
- Enjoy!
LEE'S WHOLE WHEAT AND NUT PANCAKES
My daughter hates pancakes but she LOVES these ones. Whole wheat, oats, almonds, pecans, sunflower seeds and wheat germ.
Provided by Calee
Categories Breakfast
Time 26m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Mix oats, whole wheat flour, flour baking soda baking powder, salt sugar, almonds, pecans, sunflower seeds, wheat germ together in food processor pluse until nuts and seeds are finely ground. Transfer to bowl.
- In small bowl combine buttermilk egg and oil whisk together.
- Mix butter milk mixture with dry ingredients stir well.
- Lightly oil griddle. With a 1/3 cup measuring cup pour batter onto hot griddle. Cook til lightly browned and flip.
- Serve with maple syrup or topped with fresh fruit.
Nutrition Facts : Calories 216.3, Fat 11.2, SaturatedFat 1.5, Cholesterol 19.3, Sodium 405.9, Carbohydrate 23.9, Fiber 3.1, Sugar 6.6, Protein 6.8
FRUIT AND NUT PANCAKES
Provided by Stephanie Clarke
Categories Nut Breakfast Brunch Christmas Quick & Easy Mother's Day New Year's Day Banana Almond Healthy Self Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes eight 5-inch pancakes
Number Of Ingredients 11
Steps:
- In a bowl, combine first 5 ingredients. Mash 1 banana; in another bowl, mix mashed banana with milk, egg and almond extract. Pour liquid ingredients into dry ingredients; stir until smooth. Slice remaining banana and stir into batter; add berries. Warm a skillet over medium heat; coat with cooking spray. Measure 1⁄4 cup batter; pour onto skillet. Cook until golden brown, 2 to 3 minutes per side. Repeat until batter is gone.
NUT AND GRAIN PANCAKES
I can't eat white flour, so these are great when I want pancakes! Try them - they're delicious and REALLY stick to your ribs.
Provided by KitchenCraftsnMore
Categories Breakfast
Time 40m
Yield 4-8 serving(s)
Number Of Ingredients 11
Steps:
- Lightly oil a skillet or griddle, and preheat it to medium heat.
- Grind the oats in a blender or food processor until fine, like flour.
- Combine ground oats, whole wheat flour, baking soda, baking powder and salt in a medium bowl.
- In another bowl combine buttermilk, oil, egg and sugar with an electric mixer until smooth.
- Combine dry ingredients with wet ingredients, add nuts and mix well with mixer.
- Ladle 1/3 cup of the batter onto the hot skillet and cook the pancakes for 2 to 4 minutes per side or until brown.
Nutrition Facts : Calories 383.1, Fat 23.9, SaturatedFat 2.7, Cholesterol 56.5, Sodium 1147.6, Carbohydrate 33.2, Fiber 5.3, Sugar 5.2, Protein 12.3
WHOLE GRAIN AND NUTS PANCAKES
These healthy whole grain pancakes taste are high in fiber and low in fat. This recipe is also reduced in sodium as well.
Provided by gotterv
Categories Breakfast
Time 1h20m
Yield 14 Pancakes, 14 serving(s)
Number Of Ingredients 11
Steps:
- 1. Preheat non-stick skillet or griddle to medium heat.
- Grind oats in blender or food processor until the consistency of flour.
- Add whole wheat flour, all-purpose flower, baking soda, baking powder and salt substitute and process until fully mixed. (Can be mixed by hand if desired).
- In another bowl, combine yogurt, milk, eggs and sugar with an electric mixer until smooth a bubbly.
- Add dry ingredients and mix well by hand.
- Ladle 1/3 cup of the batter onto the hot skillet and cook the pancakes for 1 to 3 minutes per side or until brown.
Nutrition Facts : Calories 113.7, Fat 4.9, SaturatedFat 0.5, Cholesterol 0.6, Sodium 116.4, Carbohydrate 14.7, Fiber 1.8, Sugar 3.1, Protein 4
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