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
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 GRAIN PANCAKE MIX
A nice healthy pancake my family enjoys. I think I originally found this recipe in Canadian Living Magazine many years ago.
Provided by donna in niagara f
Categories Breakfast
Time 15m
Yield 4 pancakes
Number Of Ingredients 12
Steps:
- Mix above ingredients together then place in food processor to mix again.
- To make pancakes beat 1 egg, 1 tbsp oil, 1/2 cup milk and 1/4 tsp vanilla together.
- Add 3/4 cup pancake mix and mix till just blended.
- Let stand 5 minute.
- Make pancakes as usual in buttered skillet.
Nutrition Facts : Calories 370.7, Fat 8.3, SaturatedFat 2, Cholesterol 58.7, Sodium 1041.7, Carbohydrate 61.9, Fiber 8, Sugar 11.7, Protein 15.8
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 GRAIN FLAX SEED PANCAKE MIX
This mix is great to have on hand for quick, delicious pancakes. Keep in mind that 1 cup of the mix, when combined with the egg, oil, and water, will make 5 to 6 pancakes. To grind the flax seeds, simply use a coffee or spice grinder. This would make a great gift in a basket with a pancake turner, skillet, syrup, etc. Taken from Whole Foods.
Provided by Sharon123
Categories Breakfast
Time 25m
Yield 4 1/2 cups
Number Of Ingredients 12
Steps:
- For the pancake mix combine flax seeds, flour, cornmeal, oats, dry milk, sugar, baking powder, baking soda and salt in an airtight container in the refrigerator until ready to use.
- For the pancakes, put 1 cup of the pancake mix, egg, oil and water into a large bowl and stir together with a fork just until combined.
- For each pancake, pour about 1/3 cup of the pancake batter onto a greased griddle and cook, flipping once, until golden brown and cooked through.
Nutrition Facts : Calories 506.8, Fat 13.1, SaturatedFat 1.6, Cholesterol 44, Sodium 1309.4, Carbohydrate 83.4, Fiber 13.3, Sugar 11.2, Protein 19.4
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.
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Reviews 10Category BreakfastCuisine AmericanTotal Time 10 mins
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