Double Fruit Whole Wheat Pancakes Recipes

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FRUIT-TOPPED WHOLE WHEAT PANCAKES



Fruit-Topped Whole Wheat Pancakes image

You can feel good about making our Fruit-Topped Whole Wheat Pancake recipe for your family. We've included whole grain flour, low-fat milk, Country Crock® Spread, and fresh fruit for a satisfying and delicious breakfast.

Provided by Country Crock®

Categories     Trusted Brands: Recipes and Tips     Country Crock®

Time 45m

Yield 4

Number Of Ingredients 9

¾ cup all-purpose flour
¾ cup whole wheat flour
1 ½ teaspoons baking powder
½ teaspoon salt
1 cup 2% milk
2 large eggs, slightly beaten
2 tablespoons Country Crock® Spread, plus additional for cooking and serving
2 cups fresh fruit (such as blueberries, bananas, and strawberries)
Maple syrup

Steps:

  • Combine flours, baking powder, and salt in large bowl. Beat milk, eggs, and 2 tablespoons melted Country Crock® Spread in medium bowl with wire whisk. Slowly whisk milk mixture into flour mixture just until combined; set aside.
  • Melt 1 tablespoon Country Crock® in skillet, then drop batter by 1/4-cupfuls. Cook pancakes, turning once, until done. Repeat with remaining batter adding additional Spread to the skillet as needed. Serve pancakes topped with additional Spread, fresh fruit, and maple syrup.

Nutrition Facts : Calories 251.9 calories, Carbohydrate 43.2 g, Cholesterol 97.9 mg, Fat 4.6 g, Fiber 5.2 g, Protein 11.1 g, SaturatedFat 1.7 g, Sodium 535.9 mg, Sugar 3.2 g

DOUBLE CHOCOLATE WHOLE WHEAT PANCAKES



Double Chocolate Whole Wheat Pancakes image

Chocolate chips and milk chocolate powdered drink mix with vanilla and spice are perfect for weekend breakfast or brunch.

Provided by Carnation Breakfast Essentials

Categories     Trusted Brands: Recipes and Tips

Time 20m

Yield 4

Number Of Ingredients 14

¾ cup all-purpose flour
¾ cup whole wheat flour
1 packet CARNATION BREAKFAST ESSENTIALS® Powder Drink Mix
½ teaspoon ground cinnamon
1 teaspoon baking powder
¼ teaspoon salt
2 eggs
¾ cup milk
1 tablespoon vegetable oil
1 teaspoon vanilla
¼ cup miniature semisweet chocolate pieces
Powdered sugar
Low-fat vanilla yogurt
Fresh fruit

Steps:

  • In a large bowl, stir together all-purpose flour, whole wheat flour, Carnation Breakfast Essentials® Rich Milk Chocolate Light Start™ Rich Milk Chocolate Powdered Drink Mix , cinnamon, baking powder, and salt. In another bowl, whisk together eggs, milk, oil, and vanilla until combined. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy). Stir in chocolate pieces. For thinner pancakes, add in additional milk until desired consistency.
  • Pour 1/4 cup portions of batter onto a hot, lightly greased griddle or heavy skillet. Cook over medium heat for 1 to 2 minutes on each side or until pancakes are golden brown; turn over when surfaces are bubbly and edges are slightly dry.
  • Serve warm. If desired, dust pancakes with powdered sugar or serve with yogurt or fresh fruit.

Nutrition Facts : Calories 323.9 calories, Carbohydrate 47.6 g, Cholesterol 97.7 mg, Fat 10.8 g, Fiber 5.3 g, Protein 11.9 g, SaturatedFat 3.9 g, Sodium 339.5 mg, Sugar 8.9 g

DOUBLE-BUCKWHEAT BLUEBERRY PANCAKES



Double-Buckwheat Blueberry Pancakes image

I call these double-buckwheat pancakes because I use both buckwheat flour and cooked buckwheat (kasha) in the batter. Cooked whole grains always contribute moisture and great texture to pancakes, and kasha has such a wonderful nutty flavor as well. I use half buckwheat flour and half whole wheat flour in the batter; if you don't eat gluten you could substitute a gluten-free all-purpose flour for the whole wheat flour. The buckwheat is already gluten-free but an all-buckwheat flour batter would be difficult to work with, a bit too heavy and sticky. This batter is already dense and a bit sticky (that's the buckwheat flour), but the pancakes are not heavy.

Provided by Martha Rose Shulman

Categories     breakfast, brunch, vegetables, main course

Time 1h

Yield serving 4 to 6

Number Of Ingredients 13

3/4 cup / 100 grams buckwheat flour
3/4 cup / 100 grams whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
Scant 1/4 teaspoon fine sea salt
2 large or extra large eggs
1 1/2 cups / 355 ml buttermilk
1 tablespoon honey (can be a strong honey like buckwheat honey) or agave nectar
1 teaspoon vanilla extract
3 tablespoons grapeseed oil or melted butter
3/4 cup /113 grams cooked kasha
6 ounces / 1 1/3 cups (1 box) fresh or frozen blueberries
1/2 teaspoon all-purpose flour

Steps:

  • Preheat a griddle.
  • Sift together flours, baking powder, baking soda and salt.
  • In another bowl, whisk eggs, then add buttermilk and honey or agave nectar, and whisk together. Whisk in vanilla extract and oil or melted butter.
  • Add flour mixture to wet ingredients and quickly whisk together. Do not over-beat. A few lumps are okay. Stir in cooked kasha.
  • In a separate bowl toss blueberries with 1/2 teaspoon flour.
  • If necessary, brush hot griddle with butter. Drop by small ladlefuls (3 to 4 tablespoons) onto the hot griddle. Place 6 or 7 blueberries on each pancake. Cook until bubbles begin to break through, 2 to 3 minutes. Turn and cook for 30 seconds to a minute on the other side, or until nicely browned. Remove from heat and continue until all of the batter is used up. Serve hot, with butter and maple syrup.

Nutrition Facts : @context http, Calories 319, UnsaturatedFat 8 grams, Carbohydrate 48 grams, Fat 11 grams, Fiber 6 grams, Protein 11 grams, SaturatedFat 2 grams, Sodium 478 milligrams, Sugar 9 grams, TransFat 0 grams

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

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

DAD'S DOUBLE WHOLE GRAIN PANCAKES



Dad's Double Whole Grain Pancakes image

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

1 cup all-purpose flour
1 ⅓ cups dry milk powder
1 teaspoon baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 cups whole wheat flour
¾ cup white sugar
4 eggs, lightly beaten
3 cups water
¼ cup butter, melted
3 tablespoons vinegar

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 WITH FRESH FRUIT



Whole Wheat Pancakes With Fresh Fruit image

This is a very healthy recipe that your family will love for breakfast, lunch or dinner. If you wish, heat the fruit with the sweetener, to serve over the pancakes. Use any variety of berries for your topping

Provided by Bergy

Categories     Breakfast

Time 30m

Yield 6-8 pancakes, 3 serving(s)

Number Of Ingredients 13

3/4 cup whole wheat flour
1 teaspoon baking powder
1/3 cup toasted sliced almonds
1/2 cup 1% low-fat milk
2 tablespoons honey
2 tablespoons vegetable oil
2 egg whites
1/8 teaspoon cream of tartar
1 1/4 cups blueberries, rinsed and cleaned
2 bananas, sliced
1 1/4 cups raspberries, rinsed & cleaned
4 tablespoons splenda brown sugar substitute
1 cup mascarpone or 2 cups whipped cream

Steps:

  • Combine the flour, baking powder and almonds.
  • Whisk together the honey, milk and oil.
  • Beat the egg whites with the cream of tartar until stiff but not dry.
  • Add milk mixture to the flour, stir gently to form a batter - do not beat or over mix.
  • Fold in the beaten egg whites gently.
  • Let it rest for a few minutes.
  • While it is resting combine your berries and banana with the Splenda. Refrigerate the fruit until ready to serve.
  • Ladle your batter by spoonfuls onto a non stick skillet over medium heat, when bubbles start to form on one side flip and cook the underside.
  • Remove and keep warm in the oven until all the pancakes are cooked.
  • Serve the pancakes with the fruit on top with a generous topping of Mascarpone or whipped cream.

Nutrition Facts : Calories 476.6, Fat 18.9, SaturatedFat 2.3, Cholesterol 2, Sodium 179.6, Carbohydrate 71.7, Fiber 12.3, Sugar 32.5, Protein 13.2

HONEY WHOLE WHEAT PANCAKES



Honey Whole Wheat Pancakes image

Delicious yet healthy whole wheat pancakes that anyone can enjoy! Serve hot with fruit and sprinkle with powdered sugar or drizzle with honey.

Provided by Ekeller

Categories     Breakfast and Brunch     Pancake Recipes     Whole Grain Pancake Recipes

Time 20m

Yield 3

Number Of Ingredients 8

1 ¼ cups whole wheat flour
2 teaspoons bran
2 teaspoons baking powder
½ teaspoon salt
1 cup milk, or more as needed
1 large egg
1 tablespoon honey
cooking spray

Steps:

  • Mix flour, bran, baking powder, and salt together in a bowl.
  • Whisk milk, egg, and honey together in different bowl. Slowly blend wet ingredients into dry ingredients until lightly mixed; do not overmix or it will make the pancakes less fluffy. Let sit for 5 minutes so wheat and bran can really absorb the wet ingredients.
  • Meanwhile, preheat a griddle or skillet to medium heat and coat lightly with cooking spray.
  • Ladle approximately 2 tablespoons batter onto the hot skillet for each pancake, working in batches if necessary. Cook until pancakes are slightly bubbly, about 1 minute. Flip and cook until golden brown on the other side, 2 to 3 minutes.

Nutrition Facts : Calories 258.6 calories, Carbohydrate 47.4 g, Cholesterol 68.5 mg, Fat 4.2 g, Fiber 6.5 g, Protein 11.8 g, SaturatedFat 1.7 g, Sodium 772.1 mg, Sugar 9.9 g

DOUBLE FRUIT WHOLE WHEAT PANCAKES



Double Fruit Whole Wheat Pancakes image

Add fruit and vegetables whenever, possible, and this recipe is no exception. A good way to get in your 5 servings of fruit! The whole wheat flour adds fiber and vitamin E.

Provided by hellokitty

Categories     Breakfast

Time 20m

Yield 5 pancakes, 5 serving(s)

Number Of Ingredients 10

1/3 cup all-purpose flour
1/3 cup whole wheat flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 cup low-fat buttermilk
2 tablespoons vegetable oil
1 egg
1 cup blueberries (or any berries)
3/4 cup strawberry, sliced
1/2 cup banana, sliced

Steps:

  • In a medium bowl combine the 2 flours, 1 tablespoon sugar and baking powder.
  • In a measuring cup combine the buttermilk, oil and egg. Mix well.
  • Add the wet ingredients to the dry and mix until just combined.
  • Combine the fruit, add to the batter.
  • Heat a large nonstick skillet or griddle over medium-high heat. Spray with nonstick cooking spray. Use 1/4 cup of batter for each pancake, spread to flatten. Cook for 3-4 minutes or until bubbles appear on the surface and the bottom is lightly brown.
  • Turn pancakes and cook for 1-2 minutes longer until golden.
  • Serve immediately. Keep warm by transferring to a 200 degree F oven.
  • You can also puree the remaining fruit and serve with pancakes as a topping instead of maple syrup.

Nutrition Facts : Calories 177, Fat 7.1, SaturatedFat 1.2, Cholesterol 43.3, Sodium 113.6, Carbohydrate 25.4, Fiber 2.7, Sugar 9.6, Protein 4.5

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