WHOLE WHEAT FLUFFY VEGAN PANCAKES
This whole wheat vegan pancake recipes is sure to be your new go-to for easy, fluffy and delicious pancakes.
Provided by Deryn Macey
Categories Breakfast
Time 15m
Yield 2
Number Of Ingredients 7
Steps:
- Mix together the whole wheat flour, baking powder, sea salt and cinnamon (if using) in medium mixing bowl using a fork or whisk to help break up any lumps of flour and distribute the baking powder and salt.
- Add the wet ingredients (non-dairy milk and maple syrup) and gently mix until all the flour has been mixed in. The batter will be thick and slightly lumpy.
- Let the batter rest for at least 5 minutes while you heat a nonstick skillet or griddle over medium heat.
- If needed, lightly oil the pan with coconut oil or olive oil or spray with a light coating of non-stick cooking spray, then scoop approximately 1/3 cup portions of the batter onto the pan.
- Cook the pancakes until the edges look dry, firm and golden brown and bubbles are appearing, then flip and cook for another 30-90 seconds until thick, fluffy and browned on both sides.
- Repeat with the remaining batter then serve right away with your favourite pancake toppings like fresh fruit and maple syrup.
Nutrition Facts : ServingSize 1/2 of recipe, Calories 276 calories, Sugar 12 g, Fat 3 g, Carbohydrate 57 g, Fiber 6 g, Protein 9 g
HEALTHY WHOLE WHEAT PANCAKES
These easy 5-ingredient Whole Wheat Pancakes make for a super simple, healthy, guilt free breakfast. Best of all, they're filling and low calorie too!
Provided by Jessica | Desserts with Benefits
Categories Breakfast
Time 15m
Number Of Ingredients 10
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!
Nutrition Facts : ServingSize 3 pancakes = entire recipe, Calories 240 kcal, Carbohydrate 33 g, Protein 13 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 70 mg, Sodium 510 mg, Fiber 5 g
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 PANCAKES
Steps:
- Mix all dry ingredients in a bowl. Add wet ingredients to the mixing bowl and mix well with a spoon until there are no more dry spots; don't over-mix.
- Heat a large skillet on medium heat. Lightly spray oil to coat and pour 1/4 cup of pancake batter. When the pancake starts to bubble, you may add your fruit if you wish. When the bubbles settle and the edges begin to set, flip the pancakes. Repeat with the remainder of the batter. Makes 14 pancakes.
Nutrition Facts : ServingSize 2 pancakes, Calories 172 kcal, Carbohydrate 31.5 g, Protein 9 g, Fat 2 g, Cholesterol 5 mg, Sodium 561 mg, Fiber 5 g, Sugar 2.5 g
100% WHOLE WHEAT LOW FAT PANCAKES
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
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.
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
FAT FREE WHOLE WHEAT PANCAKES
Make and share this Fat Free Whole Wheat Pancakes recipe from Food.com.
Provided by Shy617
Categories Breakfast
Time 15m
Yield 4 pancakes, 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine dry ingredients.
- Combine wet ingredients.
- Add wet to dry and stir until just combined.
- Pour 1/4 cup onto hot greased skillet.
Nutrition Facts : Calories 154.7, Fat 0.8, SaturatedFat 0.2, Cholesterol 1.8, Sodium 337, Carbohydrate 28.4, Fiber 4, Sugar 2.6, Protein 10.1
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