Whole Wheat Pancakes With Yogurt Food
TENDER WHOLE WHEAT YOGURT PANCAKES
I never would have guessed these were 100% whole wheat. Light, tender and so yummy. With the most minimal of ingredients. Got it off of a Bob's Red Mill flour bag.
Provided by dukeswalker
Categories Breads
Time 15m
Yield 15 pancakes, 5 serving(s)
Number Of Ingredients 6
Steps:
- Combine dry ingredients in a medium bowl - set aside.
- Combine wet ingredients in a small bowl with a whisk.
- Add wet to dry and stir until combined.
- Pour by 1/4 cup onto hot griddle sprayed with canola oil or brushed with butter. 3 pancakes per serving.
HEALTHY WHOLE WHEAT BRAN, FLAX, WHEY PANCAKES WITH YOGURT CHEESE
I've adapted a Better Homes and Gardens cookbook recipe to have whole wheat, flax, bran, and whey for extra protein, as well as some spices. I add blueberries (or strawberries, or whatever else is handy) and yogurt cheese on top for some extra YUM. These probably sound pretty dull and possibly health-food-weirdo strange, but they are delicious and feel like a very indulgent treat rather than health food! I quadruple the recipe and freeze what we don't eat. They reheat great. NOTE: These make a thin, nearly crepe-like pancake. If you like a thicker pancake, use less liquid.
Provided by Jujubegirl
Categories Breakfast
Time 17m
Yield 12 pancakes, 4 serving(s)
Number Of Ingredients 15
Steps:
- Put cereal in a small bowl with enough whey to cover it. Let it soak while you put together the rest of the ingredients.
- Put the remainder of the whey, along with all the other ingredients, in a mixing bowl and mix thoroughly. Add the moistened All Bran (it should be very mushy) and mix again.
- Drop by 1/3 cupfuls on a hot skillet or griddle. Flip when the top gets bubbled and cook until golden.
- Top with a generous helping of yogurt cheese, which adds protein and seems like cream cheese or cream, without the fat. Add your strawberries or blueberries and some maple syrup!
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.
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
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5/5 (1)Total Time 25 minsCategory BreakfastCalories 258 per serving
- Mix flour, baking soda, baking powder, cinnamon, and salt together. In a separate bowl, mix yogurt, milk, maple syrup, vanilla, and 2 Tbsp. coconut oil. Add the egg to the liquid ingredients and mix thoroughly.
- Heat a skillet or griddle over medium heat. Melt coconut butter on skillet using a spatula to spread the oil.
- Once skillet is hot and coconut butter is melted, spoon about 1/4 cup of pancake batter onto skillet. Repeat spooning batter until there is not any more room. Let pancakes cook for 2-3 minutes until bubbles form.
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4.8/5 (182)Calories 289 per servingCategory Breakfast
- In a 2-cup liquid measuring cup, combine the milk and vinegar. Stir to combine and let this homemade “buttermilk” mixture rest until it is lightly curdled, at least 5 minutes.
- To the buttermilk mixture, add the egg, melted butter, maple syrup, and vanilla. Whisk until thoroughly blended.
- Pour the liquid mixture into the flour mixture. Stir just until combined (a few small lumps are okay). Let the batter rest for 5 minutes so your pancakes will be nice and fluffy.
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3.7/5 (3)Total Time 15 minsCategory BreakfastCalories 416 per serving
- In a large mixing bowl, mix together all dry ingredients: whole wheat flour, white sugar, baking powder, baking soda, salt.
- In a separate bowl, stir together the milk and Greek yogurt to thin the yogurt. Add this to the dry mixture. Stir in the melted butter, beaten egg and vanilla extract. Mix until just combined. A few lumps may still remain.
- Heat a skillet over medium heat. Lightly spray with cooking spray or a dab of butter. Use a 1/3 cup measure to measure out pancakes. Cook until small bubbles form on the surface of the pancakes, about 2-3 minutes. Flip and cook until golden.
- Repeat the process until all pancakes are cooked, adding more oil to the skillet as needed. Place pancakes on a heat-proof plate and store in a 180 degree F oven until ready to serve.
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