Healthy Whole Wheat Pancakes Recipes

WHOLE WHEAT PANCAKES

Steps:

• Stir honey& oil together in a bowl.
• Add milk& eggs& beat well.
• Mix dry ingredients into the liquids until flour is moistened.

WHOLE-GRAIN PANCAKES

Steps:

• In a large bowl, mix together whole-wheat flour, all-purpose flour, cornmeal, oats, baking powder, salt and baking soda. In a medium bowl, mix together buttermilk, eggs, melted butter and honey. Mix the egg mixture into the flour mixture until smooth.
• Heat a griddle or large cast-iron skillet over medium heat. Check to see if it's hot by sprinkling a few drops of water on the surface. They should sizzle and evaporate immediately.
• Add a little butter to the pan and let it melt. Pour about 1/3 cup batter onto skillet; repeat to cook as many at one time as you can, leaving space for each pancake to spread.
• Cook until bubbles form and start to burst, about 3 minutes. Flip and cook until golden on the other side, 2 to 3 minutes. Transfer to a plate as they finish, and serve immediately with maple syrup and more butter on top, if you like.
• Repeat with the remaining batter, adding more butter to the skillet as needed.

PERFECT WHOLE WHEAT PANCAKES

Steps:

• Mix dry ingredients together in a medium sized bowl.
• Add wet ingredients and mix together.
• Cook on a hot griddle.

EASY DELICIOUS WHOLE WHEAT PANCAKES

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.

FLUFFY NO SUGAR WHOLE WHEAT PANCAKES RECIPE

Steps:

• In a large bowl, using a whisk combine dry ingredients: whole wheat flour, baking powder, baking soda, and salt.
• In another bowl, use a whisk to combine the wet ingredients: buttermilk, egg, and melted butter.
• Add the wet mixture into the dry ingredients, and stir the two together until just barely mixed and leaving some lumps.
• Preheat a nonstick griddle to 375 degrees F and grease the surface with butter.
• Add small scoops of pancake batter (the batter will be thick) and use a cookie scoop to gently smooth the scoop into a flatter circle.
• Cook for a few minutes, until you see little bubbles forming on the surface.
• Flip the pancakes and cook for a couple minutes on the other side. If you peek underneath, the bottom should be golden brown.

WHOLE WHEAT PANCAKES

Steps:

• In a large bowl, combine the flour, wheat germ, baking soda and salt. In another bowl, whisk the eggs, buttermilk and oil. Stir into dry ingredients just until blended., Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray; turn when bubbles form on top. Cook until the second side is golden brown. Freeze option: Freeze cooled pancakes between layers of waxed paper in an airtight freezer container. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven 6-10 minutes. Or place a stack of 3 pancakes on a microwave-safe plate and microwave on high until heated through, 45-90 seconds.

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.

WHOLE WHEAT FLUFFY VEGAN PANCAKES

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.

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.