Fat Free Delicious Whole Wheat Pancakes Recipes

FAT FREE WHOLE WHEAT PANCAKES

Steps:

• Combine dry ingredients.
• Combine wet ingredients.
• Add wet to dry and stir until just combined.
• Pour 1/4 cup onto hot greased skillet.

HEALTHY WHOLE WHEAT PANCAKES

Steps:

• Spray a nonstick griddle with cooking spray and place over medium heat.
• In a small bowl, whisk together the whole wheat pastry flour, baking powder, sweetener, and salt.
• In a medium-sized bowl, whisk together the egg, egg white, and vanilla extract. Add the dry ingredients and fold together. Do not overmix, otherwise the pancakes will turn out tough and dry.
• Scoop ~⅓ cup of the batter onto the griddle. Cook until bubbles appear on the surface of the pancake and the edges appear dry. Flip and cook the other side. Do this until all the batter is used up.
• Serve immediately with pure maple syrup (or Homemade Maple Syrup), a pat of organic butter, natural whipped cream, fresh fruit, 100% fruit spread, natural peanut butter, etc... whatever you like!

FAT FREE PANCAKE

Steps:

• mix first four ingredients and enough milk to make a runny batter.
• spray a pan with olive oil spray.
• pour batter onto pan.
• fry on each side at medium heat for about 45 seconds.
• top with berries, honey, etc.

100% WHOLE WHEAT PANCAKES

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.

WHOLE WHEAT LOW-FAT SUGAR-FREE PANCAKES

Steps:

• In a large bowl, lightly mix together dry ingredients until well combined.
• In a blender, place buttermilk, orange juice, egg whites and vanilla. Blend on low speed until well combined.
• Gradually add dry mixture to blender in 2 to 3 batches, blending on low speed until just mixed.
• Spray griddle or pan with oil spray and heat over medium heat until hot.
• Slowly pour batter from blender, a little at a time, to make individual pancakes.
• Turn pancakes when tops are covered with tiny bubbles and undersides look cooked. Cook 1 to 2 minutes more or until golden.
• As each pancake is cooked, transfer to warm platter until all are cooked.
• To freeze pancakes, first cool completely on wire rack.
• Stack between wax paper, then place in heavy-duty zip-top plastic bag and place in freezer.
• Reheat in microwave on high 45 seconds, or in toaster or toaster oven at medium-high heat until hot.