Fat Free Whole Wheat Pancakes Recipes

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WHOLE WHEAT PANCAKES



Whole Wheat Pancakes image

These are the BEST tasting, light and fluffy whole wheat pancakes made from scratch!

Provided by Gina

Categories     Breakfast     Brunch

Time 25m

Number Of Ingredients 9

2 cups white whole wheat flour (I use King Arthur)
4 1/2 tsp baking powder
1/2 tsp kosher salt
2 tsp ground cinnamon
2 tsp sugar
2 large eggs
2 cups + 2 tbsp fat free milk
2 tsp vanilla extract
cooking spray

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 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

FAT FREE DELICIOUS WHOLE WHEAT PANCAKES



Fat Free Delicious Whole Wheat Pancakes image

These pancakes are delicious, have 0 fat and taste incredible!

Categories     Snacks

Yield 26

Number Of Ingredients 6

3 cups whole wheat flour
2 eggs
1 tbsp.sugar
50gr. unsweetened applesauce
water as it takes , around 1-1.5 cups
Makes 26 servings

Steps:

  • Mix in a bowl: 3 cups of whole wheat flour,50 gr. unsweetened applesauce, 2 eggs and 1 tbsp. of sugar and water as it takes. We make them on Pam sprayed cooktop.
  • You may add cut dry fruit, berries, bran etc. of your choice. (The recipe is calculated without them, just plain pancakes).
  • I hope you and your family will enjoy them as we do!

Nutrition Facts : Nutritional Info Servings Per Recipe 26 Amount Per Serving Calories

FAT FREE WHOLE WHEAT PANCAKES



Fat Free Whole Wheat Pancakes image

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

1 cup whole wheat flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1 cup skim milk
2 egg whites
1/2 cup nonfat yogurt

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

DAIRY FREE WHOLE WHEAT PANCAKES



Dairy Free Whole Wheat Pancakes image

These healthy pancakes with a hint of almond are delicious. They're thick and fluffy and they really stick to your ribs. Serve warm with maple syrup or peach jam. Leftovers are great served cold with a little peach jam spread on them, yum!

Provided by Kimberly

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 40m

Yield 5

Number Of Ingredients 10

2 cups whole wheat pastry flour
¼ cup wheat germ
3 tablespoons soy flour
2 tablespoons white sugar
4 teaspoons baking powder
½ teaspoon salt
3 eggs
¼ cup canola oil
¼ teaspoon almond extract
2 cups soy milk

Steps:

  • Preheat griddle to 350 degrees F (175 degrees C). In a large mixing bowl combine dry ingredients. In another large mixing bowl combine eggs, oil and almond extract; whisk until combined. Stir in soy milk. Add wet ingredients to dry ingredients and whisk until combined. Batter should be slightly thick, adjust liquid if necessary.
  • Pour batter by the 1/4 cup full onto hot griddle. Cook until edges look dry and bubbles burst. Flip and cook another minute or so until golden brown. Serve warm.

Nutrition Facts : Calories 382.1 calories, Carbohydrate 44.2 g, Cholesterol 111.6 mg, Fat 17.3 g, Fiber 5.3 g, Protein 14.7 g, SaturatedFat 2.1 g, Sodium 613.1 mg, Sugar 9.8 g

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