WHOLE WHEAT CINNAMON PANCAKES
Trying to eat healthier, but still trying to keep my men happy! I took 3 recipes, combined what I liked, and came up with this! You can leave out the cinnamon if desired. Would be amazing with homemade apple sauce!
Provided by Jewels
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Whisk buttermilk, eggs, and milk together in a bowl until blended; add oats and whisk until oats are wet, about 30 seconds. Set aside until oats absorb some liquid, about 5 minutes.
- Stir flour, sugar, baking powder, salt, baking soda, and cinnamon into the oat mixture; whisk until completely blended into a batter.
- Melt 1/2 teaspoon butter in a skillet over medium heat. Ladle batter into the skillet and cook until bubbles appear on the surface, 2 to 3 minutes. Flip with a spatula and continue cooking until browned on the other side, 1 to 2 minutes more. Repeat with remaining butter and batter.
Nutrition Facts : Calories 245.4 calories, Carbohydrate 34.7 g, Cholesterol 69.1 mg, Fat 8 g, Fiber 4.6 g, Protein 10.4 g, SaturatedFat 3.8 g, Sodium 860.6 mg, Sugar 6.3 g
VANILLA & CINNAMON PANCAKES
Make and share this Vanilla & Cinnamon Pancakes recipe from Food.com.
Provided by hectorthebat
Categories Breakfast
Time 14m
Yield 6 pancakes
Number Of Ingredients 8
Steps:
- In a medium mixing bowl, stir together flour, sugar, baking powder, salt, and cinnamon. Make a well in the centre of the dry mixture and set aside.
- In a second medium mixing bowl, combine the eggs and milk. Add egg mixture all at once to the dry mixture. Stir until just moistened. (Batter should be lumpy).
- For standard-size pancakes, pour about 60ml (1/4 cup) of batter onto a hot, lightly greased griddle or non-stick pan. Cook over medium heat about 2 minutes on each side, or until pancakes brown, turning to second sides when pancakes have bubbly surfaces and edges are slightly dry.
- Serve immediately with fresh fruit, maple syrup, and a knob of butter!
Nutrition Facts : Calories 415.1, Fat 6.2, SaturatedFat 2.8, Cholesterol 104.4, Sodium 513, Carbohydrate 73.7, Fiber 2.5, Sugar 5.4, Protein 14.4
CINNAMON WHOLE WHEAT PANCAKES
Don't let the healthy sounding title fool you! The whole wheat flour is enough to make these pancakes filling but is definitely negated nutrition-wise by the melted butter (not to mention all the syrup we add on top!!) I think these are pretty tasty myself, but was blown away when DH and DD both said they were the best pancakes they'd ever had. Ok, wow. Note: The resting step is KEY.
Provided by Kabwe Cook
Categories Breakfast
Time 40m
Yield 8 6" pancakes, 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix dry ingredients in a large bowl.
- Mix wet ingredients in a seperate bowl.
- Add wet ingredients to dry, mixing until just combined and lumpy.
- Allow to rest for 10 minutes.
- Heat frying pan with a Tbs of butter until a drop of batter sizzles when dripped onto it.
- Drop a scoop of batter into the pan, spreading it out a bit to desired thickness (keep in mind it will double in thickness as it cooks).
- Flip when the edges are stable and dryish looking (about1-2 minutes).
- Serve warm with your favorite toppings (ice cream is GREAT on these!).
Nutrition Facts : Calories 469.5, Fat 18.6, SaturatedFat 10.6, Cholesterol 151.2, Sodium 1296.8, Carbohydrate 63.3, Fiber 3.3, Sugar 9.8, Protein 13.7
WHOLE WHEAT CINNAMON VANILLA PANCAKES
Steps:
- Mix all dry ingredients in a bowl. Add wet ingredients to the mixing bowl and mix well with a spoon until there are no more dry spots; don't over-mix. Pour 1/4 cup into hot griddle or pan and cook each side 2 to 4 minutes until golden brown.
HEALTHY WHOLE WHEAT BANANA YOGURT PANCAKES
Mmm, nothing gets you out of bed like banana pancakes... and these are healthy to boot! If your in a chocolate fix, then add a handful of chocolate chips. These are super fluffy and delicious!
Provided by I Cant Believe Its
Categories Breakfast
Time 35m
Yield 12 pancakes, 6 serving(s)
Number Of Ingredients 13
Steps:
- Sift the flour, baking soda, cinnamon, and pumpkin pie spice in a large bowl.
- Whisk the mashed banana, yogurt, milk, sugar, oil, eggs, vanilla, and banana extract in a medium bowl.
- Add the wet ingrediants to the dry, mix together, then fold in the chopped banana.
- Pour on a greased griddle preheated to 375. Batter will be a little thick, you may have to spread the batter a little as you pour it.
- Flip pancakes when cooked on the first side, cook the second.
- Enjoy with syrup.
Nutrition Facts : Calories 253.4, Fat 4, SaturatedFat 0.9, Cholesterol 63.2, Sodium 695.9, Carbohydrate 46.1, Fiber 5.2, Sugar 12.4, Protein 10.9
BANANA PECAN WHOLE WHEAT PANCAKES
Down in South Carolina, I ordered these fantastic Banana Pecan Buttermilk Pancakes. This isn't with buttermilk, but it's very easy and very yummy.
Provided by BakinAngel
Categories Breakfast
Time 25m
Yield 6 medium pancakes, 3 serving(s)
Number Of Ingredients 9
Steps:
- Beat egg until it's fluffy.
- Stir in milk and butter.
- Stir in flour, sugar, baking powder and salt.
- Melt butter in frying pan at high heat.
- Pour batter into frying pan, reduce heat to medium.
- Wait about 20 seconds, then lay slices of banana on pancake. Then sprinkle pecans into them. (should cook in a minute of two).
- Flip it over to cook the other side (this side cooks faster).
- Repeat until batter is finished.
Nutrition Facts : Calories 458.9, Fat 26.4, SaturatedFat 8.6, Cholesterol 93.7, Sodium 883, Carbohydrate 49.5, Fiber 7.1, Sugar 9.9, Protein 12.2
WHOLE WHEAT CINNAMON APPLE PANCAKES
Cinnamon is good. Apple is good. And whole wheat is good. So put them together, and you have a scrumptiously healthy breakfast! These all-natural pancakes would be lovely with warm maple syrup, or fresh fruit and a little cream. Recipe is from Light and Tasty's April/May 2005 issue.
Provided by A Messy Cook
Categories Breakfast
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine first four ingredients in large bowl.
- Combine next four ingredients in separate bowl, and stir into dry ingredients just until moistened.
- Stir in chopped apple.
- Pour batter by 1/3 cupfuls onto a hot nonstick skillet coated with nonstick cooking spray; turn when bubbles form on top and cook until second side is golden brown.
Nutrition Facts : Calories 249.4, Fat 4.9, SaturatedFat 1.1, Cholesterol 72.1, Sodium 510.2, Carbohydrate 43.7, Fiber 5.7, Sugar 8.4, Protein 10.9
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.
EASY EGGLESS WHOLE WHEAT CINNAMON PANCAKES
This is a simple recipe for eggless pancakes that does not call for any egg substitute. Can also be vegan if you use a milk substitute.
Provided by Laundrycrisis
Categories Breakfast
Time 15m
Yield 12 pancakes
Number Of Ingredients 6
Steps:
- Preheat and lightly grease your favorite pancake pan - I use a seasoned cast iron skillet on medium-low heat. In a mixing bowl with a pouring spout, combine all dry ingredients with a whisk, then stir in the oil and milk (or milk substitute) until the batter is smooth with no lumps. Allow the batter to sit for a minute, and then it is ready to cook. Pancakes are ready to flip when the edges have cooked enough to be firm. FLUFFY VERSION: The recipe as written makes thin pancakes. For fluffier pancakes, use only 2 cups of liquid, and use slightly lower heat so the pancakes cook slower and the inside has time to cook by the time the outside is done. TIP: If the outside is done before the inside is cooked, turn the heat down -- even way down, and cook them more slowly. And don't flip until there are bubbles on the top.
Nutrition Facts : Calories 178.9, Fat 11.1, SaturatedFat 2.3, Cholesterol 6.4, Sodium 162.7, Carbohydrate 17.2, Fiber 2.6, Sugar 0.1, Protein 4.3
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