BLOOD ORANGE WHOLE-WHEAT RICOTTA PANCAKES
Ricotta pancakes are deliciously fluffy, rich and indulgent-tasting. The blood orange adds a hint of refreshing, sweet and tart citrus, and of course a beautiful, bold color.
Provided by Food Network
Categories main-dish
Time 15m
Yield 8 pancakes (4 servings)
Number Of Ingredients 12
Steps:
- For the pancakes: In a medium mixing bowl, whisk together the flour, baking powder and salt until combined.
- In a small mixing bowl, whisk together the ricotta, almond milk, vanilla, blood orange zest and juice and egg until combined.
- Add the wet ingredients to the dry and stir to combine until the ingredients are just moistened (be careful not to overmix).
- In a large nonstick pan or griddle, heat the butter over medium heat. For each pancake, add 1/4 cup of batter to the pan, spreading the batter out with the back of the measuring cup into a round shape.
- Cook until the surface of the pancakes starts to bubble, about 3 minutes. Flip the pancakes over with a spatula and cook until the second side is lightly browned, 3 minutes more. Serve warm with blood orange syrup, if desired.
- For the blood orange syrup: Stir together the maple syrup and blood orange zest and heat in the microwave until warm, about 15 seconds. Drizzle over the pancakes and serve with additional blood orange slices.
Nutrition Facts : Calories 310 calorie, Fat 16 grams, SaturatedFat 9 grams, Cholesterol 95 milligrams, Sodium 590 milligrams, Carbohydrate 29 grams, Fiber 5 grams, Protein 13 grams
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.
NUTTY WHEAT PANCAKES
These tasty pancakes are made with coarse-ground whole wheat flour, which gives them a wonderful nutty texture. My family loves them.
Provided by Kimberlily
Categories Breads
Time 20m
Yield 8 pancakes
Number Of Ingredients 8
Steps:
- Combine all dry ingredients in one bowl.
- Melt butter. Combine milk, vinegar, egg & butter in a separate bowl.
- Heat lightly oiled skillet (or nonstick skillet) over medium heat.
- Mix wet and dry ingredients just before you are ready to cook them, or they will not be as fluffy. Do not overstir.
- Pour onto skillet, using about 1/2 cup for each pancake. Watch for bubbles and then flip and brown.
- Keep pancakes warm in the oven until ready to serve.
Nutrition Facts : Calories 146.5, Fat 5.5, SaturatedFat 3.1, Cholesterol 40.5, Sodium 238.6, Carbohydrate 19.5, Fiber 1.7, Sugar 0.1, Protein 5.1
WHOLE WHEAT PANCAKES
This is my mom's recipe for pancakes, the ones that I grew up with on saturday mornings with cartoons. They are excellent with butter and syrup, but I especially like them topped with strawberry jam. For variety, try adding about 3 mashed bananas to the batter and then topping with the strawberry jam..... YUM!!
Provided by gwenrk
Categories Breads
Time 15m
Yield 5 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients in a large bowl.
- Whisk until smooth.
- Pour by 1/4-cupfuls onto greased griddle or frying pan.
- When bubbles begin to appear on top, flip.
- Cook until they spring back when touched.
Nutrition Facts : Calories 305.6, Fat 9.2, SaturatedFat 3.4, Cholesterol 98.3, Sodium 296.4, Carbohydrate 47.1, Fiber 5.9, Sugar 7.2, Protein 12.3
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
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