WHOLE-GRAIN PANCAKES
Using a combination of different grains, these hearty pancakes have a deeper, more interesting flavor, along with more fiber and nutrients, than those made from only white flour. If you want to add fruit, like blueberries or sliced peaches, or chocolate chips, sprinkle them on top of the pancakes just before flipping. Serve these straight out of the pan; pancakes don't like to wait.
Provided by Melissa Clark
Categories breakfast, brunch, easy, pancakes, main course
Time 45m
Yield About 10 pancakes
Number Of Ingredients 12
Steps:
- In a large bowl, mix together whole-wheat flour, all-purpose flour, cornmeal, oats, baking powder, salt and baking soda. In a medium bowl, mix together buttermilk, eggs, melted butter and honey. Mix the egg mixture into the flour mixture until smooth.
- Heat a griddle or large cast-iron skillet over medium heat. Check to see if it's hot by sprinkling a few drops of water on the surface. They should sizzle and evaporate immediately.
- Add a little butter to the pan and let it melt. Pour about 1/3 cup batter onto skillet; repeat to cook as many at one time as you can, leaving space for each pancake to spread.
- Cook until bubbles form and start to burst, about 3 minutes. Flip and cook until golden on the other side, 2 to 3 minutes. Transfer to a plate as they finish, and serve immediately with maple syrup and more butter on top, if you like.
- Repeat with the remaining batter, adding more butter to the skillet as needed.
Nutrition Facts : @context http, Calories 214, UnsaturatedFat 3 grams, Carbohydrate 28 grams, Fat 8 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 5 grams, Sodium 256 milligrams, Sugar 5 grams, TransFat 0 grams
DAD'S DOUBLE WHOLE GRAIN PANCAKES
My dad makes these pancakes. They are the BEST!
Provided by Annie
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes
Time 35m
Yield 28
Number Of Ingredients 11
Steps:
- In a large bowl, sift all-purpose flour, milk powder, baking powder, baking soda and salt. Stir in whole wheat flour. In a small bowl, combine sugar, eggs, water, butter and vinegar. Make a well in the flour mixture, and pour in the egg mixture. Mix until smooth.
- Heat a lightly oiled griddle or frying pan over medium heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.
Nutrition Facts : Calories 121.1 calories, Carbohydrate 17.4 g, Cholesterol 36.8 mg, Fat 4.2 g, Fiber 1.2 g, Protein 4.2 g, SaturatedFat 2.3 g, Sodium 208.9 mg, Sugar 7.8 g
WHOLE WHEAT PANCAKES
After extensive testing ... we've developed the perfect recipe for making fluffy, delicious, kid-approved, 100% whole grain pancakes! • Ready in 30 Minutes or Less • Make Ahead • Vegetarian •
Provided by Two Healthy Kitchens LLC at www.TwoHealthyKitchens.com
Categories Breakfast
Time 12m
Number Of Ingredients 10
Steps:
- Preheat a griddle over medium-high heat and follow the manufacturer's directions regarding adding oils or cooking sprays to prepare the cooking surface. (Alternatively, you can use a large, nonstick skillet, cooking the pancakes in smaller batches.)
- Begin by combining flour, flaxseed meal, brown sugar, baking powder, cinnamon, and salt in a large bowl, stirring thoroughly with a whisk. Make a well in the center of the dry ingredients.
- In a medium bowl, combine egg, milk, oil, and vanilla, stirring to thoroughly combine.
- Pour the wet ingredients into the well in the center of the dry ingredients. Mix by pulling the dry ingredients into the wet center. Stir until just combined, being careful not to over-mix (there may still be a few small lumps in the batter).
- Pour the pancakes onto your griddle in the desired sizes or shapes. The pancakes should be ready to flip when they have bubbles at the center and are beginning to look a little dry at the outer edges. At that point, they should be perfectly golden brown underneath. Exactly how long this takes will vary depending on how hot your particular griddle runs and how large you choose to make your pancakes.
- After you flip the pancakes, the second side should cook in about half the time as the first side.
- Serve warm.
Nutrition Facts : Calories 215 calories, Carbohydrate 32 grams carbohydrates, Cholesterol 48 milligrams cholesterol, Fat 7 grams fat, Fiber 4 grams fiber, Protein 8 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1/2 cup batter, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
WHOLE-GRAIN BUTTERMILK PANCAKES
Fluffy whole-grain buttermilk pancakes are entirely possible thanks to this amazing recipe. Made with 100% whole-grain flour of your choice (spelt, kamut, hard or soft white wheat or even gluten free oat flour made from ground oat groats). These pancakes are light and tender with that delicious melt-in-your-mouth texture that a pancake should always have.
Provided by Heather @ thecookstreat.com
Time 20m
Number Of Ingredients 8
Steps:
- In a large bowl, add whole-grain flour, buttermilk, milk, eggs, sugar, baking powder, salt, and butter all at once. With a large whisk, quickly beat the mixture in 10-15 large strokes all at once or until batter is mixed. Very important: do not overmix and once the batter is mixed, do not mix again!
- Let the batter rest while prepping the griddle. This will allow the baking powder to react and the batter to rise. REMEMBER do not mix it again or you will flatten all that air and end up with flat, tough pancakes.
- Heat a nonstick griddle to medium for a couple of minutes until a drop of water sizzles on it (about 350 degrees F on my griddle, but every griddle will be different).
- Scoop batter into rounds on the preheated griddle. I use my #20 cookie scoop to portion out the batter which holds about 3-4 tablespoons and makes about a 4-inch diameter pancake.
- Cook until small bubbles appear on the surface and the edges are set, 1-3 minutes, depending on the heat of the griddle.
- Flip the pancakes and cook for another minute or so until golden and cooked through. Repeat with remaining batter.
- Serve immediately or keep warm in a 175 degree F oven for 15-20 minutes. Or see recipe notes for freezing instructions.
DAD'S DOUBLE WHOLE GRAIN PANCAKES
My dad makes these pancakes. They are the BEST!
Provided by Annie
Categories Whole Grain Pancakes
Time 35m
Yield 28
Number Of Ingredients 11
Steps:
- In a large bowl, sift all-purpose flour, milk powder, baking powder, baking soda and salt. Stir in whole wheat flour. In a small bowl, combine sugar, eggs, water, butter and vinegar. Make a well in the flour mixture, and pour in the egg mixture. Mix until smooth.
- Heat a lightly oiled griddle or frying pan over medium heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.
Nutrition Facts : Calories 121.1 calories, Carbohydrate 17.4 g, Cholesterol 36.8 mg, Fat 4.2 g, Fiber 1.2 g, Protein 4.2 g, SaturatedFat 2.3 g, Sodium 208.9 mg, Sugar 7.8 g
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- Heat a griddle or large non-stick pan over medium-low heat. In a large bowl, gently whisk flour, sugar, baking powder, baking soda, and salt. If you choose to add some spice, whisk it into this mixture.
- In a separate medium bowl, whisk buttermilk, butter, egg, and vanilla. If you choose to add a fruit or vegetable puree, whisk it into this mixture. If it looks too thick, add a little more buttermilk (buttermilk thickness can vary).
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