Whole Wheat Oven Pancakes Food

FLUFFY WHOLE WHEAT PANCAKES

Steps:

• Combine the flour, baking powder, cinnamon and kosher salt in a medium bowl and stir until well combined.
• Add the eggs, milk, maple syrup and vanilla to the bowl and stir carefully until everything is well incorporated and there are no streaks of flour left. (It's OK to have some lumps though.)
• Heat a large nonstick skillet (or two skillets if you want to make this go faster) over medium heat. Add butter or cooking spray.
• Use a 1/4 cup measure (I spray it with cooking spray) and pour the batter into the skillet. (You can get 3 pancakes per pan in a 10- or 12-inch skillet.)
• Reduce heat to just below medium and cook the pancakes on one side until bubbles begin forming all over the tops of the pancakes.
• Flip and cook for another minute on the other side, until set and cooked through.
• Remove the pancakes from the pan and repeat with the remaining batter. You may need to adjust your heat slightly lower with subsequent batches if your pans are heating up too much. (You can keep pancakes warm on a sheet pan in a 200 degree oven if needed.)

WHOLE-GRAIN CARAMEL APPLE OVEN PANCAKE

Steps:

• Preheat the oven to 400 degrees F. Blend the milk and eggs in a blender until thoroughly mixed. Add the flour, vanilla, cinnamon, 1/2 teaspoon salt and lemon zest and blend again until combined, scraping down the sides if necessary, about 15 seconds. Cover the blender jar and refrigerate while cooking the apples.
• Melt the butter in a 10-inch nonstick oven-safe skillet over medium heat. Add the apples and sprinkle them with the granulated sugar. Reduce the heat to medium-low and cook the apples, stirring occasionally, until golden brown and softened, 20 to 25 minutes. Arrange the apples evenly in the skillet. Remix the batter to reincorporate the ingredients, then pour it over the apples.
• Bake the pancake until it is browned and set in the center and the sides have risen about 1 1/2 inches, 25 to 30 minutes. Serve directly from the skillet or use a large spatula to transfer the pancake to a plate. Dust with confectioners' sugar.

WHOLE-WHEAT PANCAKES WITH NUTTY TOPPING

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.

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)

HEART-SHAPED WHOLE-WHEAT PANCAKES WITH STRAWBERRY SAUCE

Steps:

• Preheat oven to 200 degrees F. Preheat a large nonstick griddle or skillet over a medium-low flame.
• In a medium bowl, whisk together the dry ingredients (flour through salt). In another medium bowl, beat together the eggs, buttermilk, non-fat milk, honey and vanilla.
• Stir the wet ingredients into the dry ingredients, mixing only enough to combine them. The batter will be somewhat lumpy.
• Use a 1/3 cup measuring cup to ladle the batter onto the griddle or skillet. Flip the pancake when the top is bubbling and it is golden brown on the bottom. Then cook until the other side is golden brown. Hold on an oven proof plate in the oven until the entire batch is ready. When all the pancakes are ready, cut them into heart shapes with a heart shaped cookie cutter. Ladle about 1/3 cup of the strawberry sauce onto each plate, place pancakes on top and sprinkle with confectioners' sugar, if using.
• Puree strawberries to a chunky puree. Heat them in a small saucepan over a low flame, until they are just warm. Stir in lemon juice and maple syrup.

100% WHOLE WHEAT PANCAKES

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.

WHOLE WHEAT OVEN PANCAKES

Steps:

• Preheat oven to 425 and grease a 15x10x1 cake pan.
• Stir together the first five dry ingredients (flour through baking soda).
• In a separate bowl, mix the five wet ingredients (egg to honey).
• Stir the dry mix into the wet ingredients and beat until well blended.
• Pour batter into the prepared pan and spread evenly.
• Bake for 12 minutes.
• Cut into 8-10 rectangles and enjoy with your favorite pancake topping.

WHOLE WHEAT PANCAKES

Steps:

• Pre-heat electric skillet to 350.
• Sift dry ingredients together.
• Melt butter.
• Beat eggs, add milk (and syrup, if using), mix well. Whisk in melted butter.
• Stir into dry ingredients until just incorporated. Allow batter to rest for 15 minutes.
• Pour approx 2/3 c batter per pancake onto skillet.
• Cook approximately 4 minutes, until batter rises and small bubbles start to appear on the surface.
• Flip with a spatula, cook another two minutes.
• Serve with your favorite pancake topping.
• Left overs may be frozen and reheated on a school morning in the toaster, cut in half and turned into a peanut butter breakfast sandwich for a nutritious breakfast on the go.

PERFECT WHOLE WHEAT PANCAKES

Steps:

• Mix dry ingredients together in a medium sized bowl.
• Add wet ingredients and mix together.
• Cook on a hot griddle.