EASY DELICIOUS WHOLE WHEAT PANCAKES
Whole wheat flour makes pancakes taste nutty and delicious. This recipe is quite flexible. We love using a combination of whole wheat and all-purpose flour. The pancakes are lovely, light and fluffy. For 100% whole wheat pancakes, simply use all (1 1/2 cups) whole wheat flour and no all-purpose flour. We have noticed that whole wheat flour absorbs liquid a little more than all-purpose flour. Because of this, you might find that you need to add a little extra milk to the pancake batter before cooking the pancakes.
Provided by Adam and Joanne Gallagher
Categories Breakfast
Time 30m
Yield Makes approximately 8 pancakes
Number Of Ingredients 10
Steps:
- Whisk flours, sugar, cinnamon, baking powder and the salt in a medium bowl, set aside.
- Warm the milk until lukewarm, not hot (you should be able to keep your finger submerged for 10 seconds).
- Whisk milk, butter, egg, and the vanilla together until blended.
- Make a well in the center of the flour mixture. Pour milk mixture into the well and stir with a fork until mixed and only small clumps of flour remain. Do not over mix batter. Note: The batter will be quite thick. If it is unreasonably thick, add 1 to 2 tablespoons more milk to thin it out a little.
- Heat a large skillet (or use griddle) over medium heat. The pan is ready if when you splatter a little water onto the pan surface, the water dances around the pan and eventually evaporates.
- Lightly brush skillet with melted butter. Spoon a 1/4-cup of the batter onto the skillet and gently spread into a 4-inch circle. (If the batter is thick, you may need to use the back of a spoon to spread the batter into a circle).
- When the edges look dry and bubbles start to appear and pop on the top surfaces of the pancakes, turn over, about 2 minutes. Once flipped, cook 1 to 2 minutes or until lightly browned and cooked in the middle. Serve warm with syrup, bananas or other toppings.
Nutrition Facts : ServingSize 1 pancake, Calories 172, Protein 5 g, Carbohydrate 22 g, Fiber 2 g, Sugar 5 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 42 mg
WHOLE WHEAT BLUEBERRY PANCAKES
The blueberries in these whole wheat pancakes are so sweet and moist that they don't even need butter when eaten while hot! This is our Saturday breakfast, healthy for me; yummy for husband and kids.
Provided by brossettelewis
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 13m
Yield 5
Number Of Ingredients 7
Steps:
- Sift together flour and baking powder, set aside. Beat together the egg, milk, salt and artificial sweetener in a bowl. Stir in flour until just moistened, add blueberries, and stir to incorporate.
- Preheat a heavy-bottomed skillet over medium heat, and spray with cooking spray. Pour approximately 1/4 cup of the batter into the pan for each pancake. Cook until bubbly, about 1 1/2 minutes. Turn, and continue cooking until golden brown.
Nutrition Facts : Calories 160.3 calories, Carbohydrate 26.7 g, Cholesterol 41.1 mg, Fat 2.6 g, Fiber 4 g, Protein 9.8 g, SaturatedFat 1 g, Sodium 464.1 mg, Sugar 3.9 g
WHOLE WHEAT PANCAKES
Fluffy Whole Wheat Pancakes are pillowy soft morsels of goodness! You are going to love this simple, easy, light but hearty pancake!
Provided by Alyssa Rivers
Categories Breakfast brunch Main Course
Time 20m
Number Of Ingredients 8
Steps:
- In a large mixing bowl whisk together the flour, sugar, baking soda, baking powder and salt. Add the buttermilk, eggs, and oil. Stir until combined.
- Preheat a skillet over medium heat. Spray with cooking spray and drop about 1/4 cup of the batter onto the warm skillet. Once it forms bubbles then flip to the other side and cook until golden brown.
Nutrition Facts : Calories 360 kcal, Carbohydrate 60 g, Protein 15 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 108 mg, Sodium 607 mg, Fiber 6 g, Sugar 16 g, ServingSize 1 serving
WHOLE WHEAT VEGAN PANCAKES
Fluffy and delicious whole wheat pancakes made without eggs, milk, or any dairy! Vegan friendly whole wheat pancakes for two!
Provided by Desiree
Categories Breakfast
Time 16m
Number Of Ingredients 8
Steps:
- Measure out 1 cup of almond milk and add 2 tsp of apple cider vinegar. Set aside.
- In a medium sized mixing bowl, combine all of the dry ingredients.
- Add the melted butter and almond milk mixture to the bowl and whisk to combine. Batter should be mostly smooth.
- Let the batter rest for 6-7 minutes- this is important! Don't skip this step!
- After about 3 minutes, heat a non-stick pan on the stove over medium heat.
- Once the batter has rested, it should appear airy and fluffy when stirred.
- Now that the batter is ready, prepare to make the pancakes. Add a dollop of vegan butter to the pan to line the bottom.
- Use a 1/3 measuring cup to scoop out the mix and transfer it to the pan.
- Once the pancake begins to bubble (refer to photos above), flip the pancake over and allow cooking until lightly browned (1-2 minutes).
- Repeat until all batter has been cooked, applying a dollop of vegan butter at the start of cooking each pancake.
- Top with fresh fruit (optional) and your favorite maple syrup. Enjoy!
100% WHOLE WHEAT PANCAKES
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
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
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