HEARTY HONEY WHOLE WHEAT PANCAKES
The buttermilk-induced fluffiness and hint of cinnamon and honey in these pancakes will make you forget how good for you they are! These are perfect on a bright Spring morning with strawberries, honey, jam, etc.
Provided by BrotherAdso
Categories Breakfast
Time 35m
Yield 15 Good-size pancakes, 15-18 serving(s)
Number Of Ingredients 11
Steps:
- Whisk together the dry ingredients (flour, oats, leaveners, spices) in a large bowl.
- Beat the eggs together until thoroughly blended and partially stiff in a smaller bowl.
- Add all other wet ingredients (buttermilk, canola oil, honey) to eggs, mix well.
- Slowly add wet mixture to dry, folding in until thoroughly blended.
- Let sit for 10-20 minutes or so while you put everything away and drink some coffee.
- Cook on lightly oiled or nonstick skillet until both sides are golden brown. These are moist pancakes, so be sure to check and sometimes flip back and do the same side twice.
Nutrition Facts : Calories 132.4, Fat 3.4, SaturatedFat 0.6, Cholesterol 15.7, Sodium 254.5, Carbohydrate 21, Fiber 2.8, Sugar 3.9, Protein 5.8
HONEY WHOLE WHEAT PANCAKES
Delicious yet healthy whole wheat pancakes that anyone can enjoy! Serve hot with fruit and sprinkle with powdered sugar or drizzle with honey.
Provided by Ekeller
Categories Breakfast and Brunch Pancake Recipes Whole Grain Pancake Recipes
Time 20m
Yield 3
Number Of Ingredients 8
Steps:
- Mix flour, bran, baking powder, and salt together in a bowl.
- Whisk milk, egg, and honey together in different bowl. Slowly blend wet ingredients into dry ingredients until lightly mixed; do not overmix or it will make the pancakes less fluffy. Let sit for 5 minutes so wheat and bran can really absorb the wet ingredients.
- Meanwhile, preheat a griddle or skillet to medium heat and coat lightly with cooking spray.
- Ladle approximately 2 tablespoons batter onto the hot skillet for each pancake, working in batches if necessary. Cook until pancakes are slightly bubbly, about 1 minute. Flip and cook until golden brown on the other side, 2 to 3 minutes.
Nutrition Facts : Calories 258.6 calories, Carbohydrate 47.4 g, Cholesterol 68.5 mg, Fat 4.2 g, Fiber 6.5 g, Protein 11.8 g, SaturatedFat 1.7 g, Sodium 772.1 mg, Sugar 9.9 g
PAULA DEEN/BOBBY'S WHOLE WHEAT & HONEY PANCAKES WITH HONEY B
This recipe is from Paula Deen's The Deen Family Cookbook. I love the lime zest in the honey butter...something I never would have thought to combine. This is a nice hearty pancake with a touch of sweetness from the honey. For the buttermilk, I threw in a splash of vinegar to the milk, but you could also use sour milk. The only thing I'd do differently is use less butter in the skillet because it almost made the first couple pancakes look fried, but maybe that's the Paula Deen point. Serving size is Paula Deen's estimation.
Provided by AmyZoe
Categories Breakfast
Time 30m
Yield 16 pancakes, 4 serving(s)
Number Of Ingredients 12
Steps:
- To make the honey butter, whisk the butter, honey, and lime zest in a bowl until smooth or pulse to combine in a mini food processor.
- To make the pancakes, whisk together the flours, baking soda, salt, and cinnamon in a bowl.
- In a separate bowl, whisk together the buttermilk, eggs, melted butter, and honey.
- Stir the wet ingredients into the dry ones until just combined. Don't worry about the lumps.
- Melt 1 tablespoon of butter in a large skillet over medium-high heat. Working in batches, drop the batter (about 1/4 cup at a time) into the skillet.
- Cook until the surface is bubbling and the bottom is golden brown (about 2 to 3 minutes).
- Flip each pancake and cook until the bottom is golden brown and the pancake is firm (about 2 minutes more).
- Cover the pancakes with foil and repeat with the remaining batter, using more butter if necessary.
- Serve topped with honey butter.
HEARTY BUCKWHEAT PANCAKES
Watch these scrumptious buckwheat pancakes puff up as they cook. Although made with whole grain, the whipped egg whites make them light and fluffy.
Provided by inspirepassion
Categories Ingredients Whole Grain Recipes Buckwheat Recipes
Time 25m
Yield 12
Number Of Ingredients 9
Steps:
- Combine buckwheat flour, pastry flour, sugar, baking powder, baking soda, and salt in a bowl; mix well.
- Beat buttermilk, melted butter, and egg yolks together in a separate bowl. Stir in dry ingredients until combined.
- Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Gently fold egg whites into the batter, until just blended.
- Heat a lightly greased griddle or frying pan over medium heat. Working in batches, pour or ladle 1/4 cup batter onto the heated surface for each pancake. Cook until golden brown, 3 to 5 minutes per side.
Nutrition Facts : Calories 142.3 calories, Carbohydrate 18.7 g, Cholesterol 42.8 mg, Fat 5.5 g, Fiber 3.3 g, Protein 5.1 g, SaturatedFat 2.9 g, Sodium 461.7 mg, Sugar 4.4 g
HONEY WHEAT PANCAKES
Steps:
- In a small bowl, combine the first five ingredients. Combine the eggs, buttermilk, banana and honey; add to dry ingredients just until moistened. , 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. Serve with fruit and/or syrup if desired.
Nutrition Facts : Calories 253 calories, Fat 5g fat (1g saturated fat), Cholesterol 73mg cholesterol, Sodium 502mg sodium, Carbohydrate 44g carbohydrate (14g sugars, Fiber 3g fiber), Protein 9g protein. Diabetic Exchanges
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