Orange Whole Wheat Pancakes Recipes

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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

BLOOD ORANGE WHOLE-WHEAT RICOTTA PANCAKES



Blood Orange Whole-Wheat Ricotta Pancakes image

Ricotta pancakes are deliciously fluffy, rich and indulgent-tasting. The blood orange adds a hint of refreshing, sweet and tart citrus, and of course a beautiful, bold color.

Provided by Food Network

Categories     main-dish

Time 15m

Yield 8 pancakes (4 servings)

Number Of Ingredients 12

1 cup white whole wheat flour
1/2 tablespoon baking powder
1/2 teaspoon salt
1 cup ricotta
1/2 cup almond milk
1/2 teaspoon vanilla
1 teaspoon blood orange zest plus 2 tablespoons blood orange juice
1 egg
2 tablespoons butter
1/3 cup maple syrup
1/4 teaspoon blood orange zest
Blood orange slices, for garnish

Steps:

  • For the pancakes: In a medium mixing bowl, whisk together the flour, baking powder and salt until combined.
  • In a small mixing bowl, whisk together the ricotta, almond milk, vanilla, blood orange zest and juice and egg until combined.
  • Add the wet ingredients to the dry and stir to combine until the ingredients are just moistened (be careful not to overmix).
  • In a large nonstick pan or griddle, heat the butter over medium heat. For each pancake, add 1/4 cup of batter to the pan, spreading the batter out with the back of the measuring cup into a round shape.
  • Cook until the surface of the pancakes starts to bubble, about 3 minutes. Flip the pancakes over with a spatula and cook until the second side is lightly browned, 3 minutes more. Serve warm with blood orange syrup, if desired.
  • For the blood orange syrup: Stir together the maple syrup and blood orange zest and heat in the microwave until warm, about 15 seconds. Drizzle over the pancakes and serve with additional blood orange slices.

Nutrition Facts : Calories 310 calorie, Fat 16 grams, SaturatedFat 9 grams, Cholesterol 95 milligrams, Sodium 590 milligrams, Carbohydrate 29 grams, Fiber 5 grams, Protein 13 grams

ORANGE CINNAMON PANCAKES



Orange Cinnamon Pancakes image

You need to start preparing these the night before, so plan ahead! From a Diabetic cookbook. Makes 12 pancakes, 2 per serving. The dietary exchanges are 2 1/2 starch, 2 1/2 fat.

Provided by BeccaB3c

Categories     Breakfast

Time 25m

Yield 12 pancakes, 6 serving(s)

Number Of Ingredients 14

2 cups uncooked old fashioned oats
2 cups orange juice
1/4 cup whole wheat pastry flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 eggs, lightly beaten
1/4 cup canola oil
2 tablespoons honey
2 teaspoons orange zest
nonfat cooking spray
plain fat-free yogurt (to garnish) (optional)
orange slice (to garnish) (optional)

Steps:

  • Combine oats and orange juice in large bowl. Cover and refrigerate overnigh.
  • Just before cooking, sift flour, baking powder, baking soda, salt and cinnamon into oat mixture. Add eggs, oil, honey and orange peel; stir until just blended.
  • Coat large nonstick griddle or skillet with nonstick cooking spray. Heat over medium-low heat until hot.
  • For each pancake, spoon 1/4 cup batter onto hot griddle. Cook 2 to 3 minutes or until bubbles appear. Turn pancakes; cook until pancakes are lightly browned.
  • Garnish with yogurt and orange slices, if desired.

Nutrition Facts : Calories 285.4, Fat 12.7, SaturatedFat 1.5, Cholesterol 70.5, Sodium 385, Carbohydrate 36.7, Fiber 3.6, Sugar 13.2, Protein 7.7

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