Easy Eggless Whole Wheat Cinnamon Pancakes Recipes
EASY EGGLESS WHOLE WHEAT CINNAMON PANCAKES
This is a simple recipe for eggless pancakes that does not call for any egg substitute. Can also be vegan if you use a milk substitute.
Provided by Laundrycrisis
Categories Breakfast
Time 15m
Yield 12 pancakes
Number Of Ingredients 6
Steps:
- Preheat and lightly grease your favorite pancake pan - I use a seasoned cast iron skillet on medium-low heat. In a mixing bowl with a pouring spout, combine all dry ingredients with a whisk, then stir in the oil and milk (or milk substitute) until the batter is smooth with no lumps. Allow the batter to sit for a minute, and then it is ready to cook. Pancakes are ready to flip when the edges have cooked enough to be firm. FLUFFY VERSION: The recipe as written makes thin pancakes. For fluffier pancakes, use only 2 cups of liquid, and use slightly lower heat so the pancakes cook slower and the inside has time to cook by the time the outside is done. TIP: If the outside is done before the inside is cooked, turn the heat down -- even way down, and cook them more slowly. And don't flip until there are bubbles on the top.
Nutrition Facts : Calories 178.9, Fat 11.1, SaturatedFat 2.3, Cholesterol 6.4, Sodium 162.7, Carbohydrate 17.2, Fiber 2.6, Sugar 0.1, Protein 4.3
WHOLE WHEAT CINNAMON PANCAKES
Trying to eat healthier, but still trying to keep my men happy! I took 3 recipes, combined what I liked, and came up with this! You can leave out the cinnamon if desired. Would be amazing with homemade apple sauce!
Provided by Jewels
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Whisk buttermilk, eggs, and milk together in a bowl until blended; add oats and whisk until oats are wet, about 30 seconds. Set aside until oats absorb some liquid, about 5 minutes.
- Stir flour, sugar, baking powder, salt, baking soda, and cinnamon into the oat mixture; whisk until completely blended into a batter.
- Melt 1/2 teaspoon butter in a skillet over medium heat. Ladle batter into the skillet and cook until bubbles appear on the surface, 2 to 3 minutes. Flip with a spatula and continue cooking until browned on the other side, 1 to 2 minutes more. Repeat with remaining butter and batter.
Nutrition Facts : Calories 245.4 calories, Carbohydrate 34.7 g, Cholesterol 69.1 mg, Fat 8 g, Fiber 4.6 g, Protein 10.4 g, SaturatedFat 3.8 g, Sodium 860.6 mg, Sugar 6.3 g
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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