Deesmostlywholewheatflourpancakes Recipes

WHOLE WHEAT PANCAKES FROM SCRATCH

Whole Wheat Pancakes from Scratch image

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

Ingredients

½ cup wheat germ
2 cups whole wheat flour
1 teaspoon baking soda
½ teaspoon salt
3 cups buttermilk
2 eggs, lightly beaten
1 tablespoon canola oil
cooking spray

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

100% WHOLE WHEAT PANCAKES

100% Whole Wheat Pancakes image

These come out very light and fluffy and are full of whole grain. My kids love them! If you like blueberries, throw a few on top before flipping the cake :)

Provided by Kristie Ann

Categories Breakfast and Brunch Pancake Recipes

Time 1h

Yield 4

Number Of Ingredients 8

Ingredients

2 cups whole wheat flour
2 tablespoons white sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 ¼ cups buttermilk
2 eggs
3 tablespoons vegetable oil

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.

Nutrition Facts : Calories 410 calories, Carbohydrate 57.2 g, Cholesterol 98.5 mg, Fat 15 g, Fiber 7.3 g, Protein 15.9 g, SaturatedFat 3.3 g, Sodium 874.5 mg, Sugar 13.3 g

PERFECT WHOLE WHEAT PANCAKES

Perfect Whole Wheat Pancakes image

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

Ingredients

2 cups whole wheat flour
1 tablespoon baking powder
1 teaspoon salt
3 eggs
2 cups milk
1/2 cup oil

Steps:

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

FLUFFY WHOLE WHEAT PANCAKES

Fluffy Whole Wheat Pancakes image

These are the best pancakes I've had in my life. They are super fluffy and you can't tell that they are whole wheat.

Provided by eli1665

Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes

Time 10m

Yield 4

Number Of Ingredients 6

Ingredients

1 cup whole wheat flour
1 ½ teaspoons baking powder
1 cup milk
¼ cup plain kefir
1 egg
1 tablespoon grapeseed oil

Steps:

Whisk whole wheat flour and baking powder together in a bowl. Whisk in milk gradually until batter is smooth. Add kefir, egg, and oil; mix for 1 minute.
Heat a lightly oiled griddle over medium-high heat. Drop 1/4 cup onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until lightly browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Nutrition Facts : Calories 190.4 calories, Carbohydrate 25.9 g, Cholesterol 51.4 mg, Fat 6.9 g, Fiber 3.7 g, Protein 8.2 g, SaturatedFat 1.6 g, Sodium 233.6 mg, Sugar 3.8 g

CHELL'S HEMP & WHOLE WHEAT FLOUR PANCAKES

Chell's Hemp & Whole Wheat Flour Pancakes image

Make and share this Chell's Hemp & Whole Wheat Flour Pancakes recipe from Food.com.

Provided by kelly in TO

Categories Breakfast

Time 30m

Yield 16 pancakes

Number Of Ingredients 11

Ingredients

1 cup seeds (shelled hemp seeds)
3 tablespoons hemp seed oil
1 cup whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 tablespoons honey (optional) or 2 tablespoons agave nectar (optional)
4 eggs, slightly beaten
1 cup plain yogurt
1 cup water
2 tablespoons vanilla

Steps:

Combine flour, shelled hemp seed, baking powder & soda, and salt in bowl.
Combine eggs, yogurt, and water. Whisk in butter. Pour into dry ingredients. Use blender to mix to smooth consistency.
Cook on (buttered) pan / griddle (medium heat). Cook until tops are bubbly - turn and cook until browned.
Makes about 16 pancakes - can be frozen and heated up in toaster afterwards.

Nutrition Facts : Calories 58.1, Fat 1.9, SaturatedFat 0.7, Cholesterol 54.9, Sodium 294.8, Carbohydrate 6.6, Fiber 0.9, Sugar 1.1, Protein 3.1

LIGHT & FLUFFY WHOLE WHEAT BUTTERMILK PANCAKES

Light & Fluffy Whole Wheat Buttermilk Pancakes image

Whole wheat & fluffy?--Yes! I couldn't believe it either until I tried it. I'm not sure if it was because I milled my own wheat or not, but I'll be making this as my standard pancake recipe now.

Provided by Maddison

Categories Breakfast

Time 20m

Yield 8 Pancakes, 4 serving(s)

Number Of Ingredients 8

Ingredients

1 egg
1 cup whole wheat flour
1 cup buttermilk
1 tablespoon sugar
2 tablespoons vegetable oil
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda

Steps:

Beat egg until fluffy.
Add remaining ingredients, mix only until smooth.
Makes 8 (4 inch) pancakes.
Really good and healthy!

Nutrition Facts : Calories 217.3, Fat 9.3, SaturatedFat 1.7, Cholesterol 49, Sodium 621.5, Carbohydrate 28, Fiber 3.2, Sugar 6.2, Protein 7.6

WHOLE-WHEAT BUTTERMILK PANCAKES

Whole-Wheat Buttermilk Pancakes image

If you know me at all, you know that I love breakfast. This recipe was born one morning when I had just a little regular flour on hand, but a lot of whole-wheat flour, and some almost-spoiled milk in the fridge. So I decided to make these delicious pancakes with the milk before it went all the way bad. Sour milk and buttermilk can be used interchangeably in this recipe, or you can make a facsimile of buttermilk yourself (see Cook's Note). Chocolate and berries are excellent on these pancakes, as are other toppings like maple syrup and whipped cream, though I admit to devouring an entire rather large pancake with no toppings at all since I just couldn't wait.

Provided by Vallery Lomas

Categories main-dish

Time 30m

Yield 12 pancakes

Number Of Ingredients 11

Ingredients

3/4 cup all-purpose flour
3/4 cup whole-wheat flour
3 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/4 cups buttermilk (see Cook's Note) or sour milk
1 tablespoon vegetable oil
2 large eggs
1 tablespoon unsalted butter, for coating the skillet, plus more as needed
Chocolate syrup, berries, maple syrup or whipped cream, for serving

Steps:

Whisk the all-purpose flour, whole-wheat flour, sugar, baking powder, baking soda and salt together in a large bowl. Whisk the buttermilk, oil and eggs together in a medium bowl. Make a small well in the dry ingredients and pour the wet ingredients into the well. Whisk until just combined. The batter may be slightly lumpy.
Heat a pancake griddle or large nonstick skillet over medium heat. Add the butter and swirl or stir to coat the surface. Working in batches, spoon about 1/4 cup batter per pancake onto the griddle or skillet. Flip the pancakes when the tops are covered with bubbles and the edges are lightly browned and set. Cook the other side for an additional 1 to 2 minutes. Remove from the griddle or skillet and continue until all the batter is used, adding more butter as needed.
Serve the pancakes with your choice of chocolate syrup (or melted chocolate ganache), berries, maple syrup and/or whipped cream.

100% WHOLE WHEAT LOW FAT PANCAKES

100% Whole Wheat Low Fat Pancakes image

I created these one day for my kiddies when I couldn't find a recipe that fit my bill. They turned out great! Note: If you like fluffy pancakes stir wet ingredients into dry with a wooden spoon leaving some lumps (more lumps=bigger cakes), alternately if you like thin pancakes, like me, use your blender to mix all the ingredients at once and blend until smooth UPDATE: SEPT '07: For those who don't like really thick pancakes try reducing flour by 1/2cup and replacing it with milk, this will give a runnier batter and should give a thinner pancake :)THANKS FOR THE COMMENTS EVERYONE!!! (GOOD AND BAD, WE ALL LEARN FROM CRITISISM TOO ;) )

Provided by LuckyMomof3

Categories Breakfast

Time 20m

Yield 12 medium cakes

Number Of Ingredients 9

Ingredients

2 cups whole wheat flour
2 cups low-fat milk (ie 1%, skim)
1 teaspoon baking soda
1/2 teaspoon baking powder
1 tablespoon sugar
2 teaspoons vanilla
1 large egg
1 tablespoon canola oil
1 -2 cup fruit (i.e., sliced bananas, strawberries, blueberries...your choice) (optional)

Steps:

Depending on your preference (see description above) blend/mix all ingredients except fruit.
Heat pan on medium till drop of water "dances" in pan.
Pour batter into pan to desired size of pancake, if using fruit add small handfuls to individual cakes after pouring into pan (I've done both adding to batter and adding to individual cakes and this works best for me, fruit tends to sink to bottom of bowl but both ways are acceptable).
When bubbles appear on surface and begin to "sink" flip and cook on other side until brown.
Note: if you are using a good non-stick pan it is not necessary to use oil in the pan!
Repeat with remaining batter until all gone.
Serve with favorite topping i.e., fruit, syrup, jam etc.

DEES MOSTLY WHOLE WHEAT FLOUR PANCAKES

Dees Mostly Whole Wheat Flour Pancakes image

Make and share this Dees Mostly Whole Wheat Flour Pancakes recipe from Food.com.

Provided by Dienia B.

Categories Breakfast

Time 20m

Yield 20 small pancakes

Number Of Ingredients 10

Ingredients

2 tablespoons oil, for pancake griddle
3 tablespoons butter, for pancake griddle
2 cups milk
2 eggs
1 tablespoon lemon juice
1 teaspoon vanilla
2 tablespoons sugar
4 teaspoons baking powder
1 1/2 cups wheat flour, I had white wheat
1/2 cup flour

Steps:

Heat oil and butter until butter melts; set aside.
Mix milk, eggs, lemon juice, and vanilla together.
Add sugar, baking powder, wheat flour and flour; mix lightly.
Pour a little oil butter mixture on skillet or griddle.
Make 4 smaller pancakes. Cook on low heat because these scorch easily.

Nutrition Facts : Calories 98.2, Fat 4.7, SaturatedFat 2, Cholesterol 26.6, Sodium 107.2, Carbohydrate 11.6, Fiber 1.1, Sugar 1.4, Protein 3

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