Organic Whole Wheat Pancakes Recipes
ORGANIC WHOLE WHEAT PANCAKES
The yogurt makes these whole wheat pancakes taste moist and delicious. I mix up the batter plain and then throw on diced fruit or nuts on top after I pour it onto the griddle, but before I turn them over. My toddler son loves berries or bananas on his and I prefer walnuts or pecans.
Provided by Green Cuisine
Categories Breakfast
Time 15m
Yield 10 medium sized pancakes, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Mix together dry ingredients.
- Combine yogurt, milk and oil and then add to dry mixture.
- Stir just until moistened and all lumps are removed.
- Cook on griddle over medium heat. I use a little bit of organic butter to coat the pan, but any spray would work as well.
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
WHOLE WHEAT PANCAKES
Edit: to get a little more while food, I replaced the sugar with organic pure maple syrup and now use whole milk. I also replaced 2/3 c flour with ground flax meal. Still a family favorite! I make a large batch and freeze for busy mornings - pop them in the toaster oven for a few minutes, and breakfast is portable! Our family's favorite recipe - I converted it to whole wheat a few years ago, and no one noticed! I use organic milk and organic sugar and eggs; it makes a real difference.
Provided by whats for supper
Categories Breakfast
Time 20m
Yield 12 pancakes, 12 serving(s)
Number Of Ingredients 7
Steps:
- Pre-heat electric skillet to 350.
- Sift dry ingredients together.
- Melt butter.
- Beat eggs, add milk (and syrup, if using), mix well. Whisk in melted butter.
- Stir into dry ingredients until just incorporated. Allow batter to rest for 15 minutes.
- Pour approx 2/3 c batter per pancake onto skillet.
- Cook approximately 4 minutes, until batter rises and small bubbles start to appear on the surface.
- Flip with a spatula, cook another two minutes.
- Serve with your favorite pancake topping.
- Left overs may be frozen and reheated on a school morning in the toaster, cut in half and turned into a peanut butter breakfast sandwich for a nutritious breakfast on the go.
Nutrition Facts : Calories 226.2, Fat 9.9, SaturatedFat 5.5, Cholesterol 84.4, Sodium 593.4, Carbohydrate 28.6, Fiber 3.2, Sugar 4.4, Protein 7.8
WHOLE WHEAT BLUEBERRY PANCAKES
The blueberries in these whole wheat pancakes are so sweet and moist that they don't even need butter when eaten while hot! This is our Saturday breakfast, healthy for me; yummy for husband and kids.
Provided by brossettelewis
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 13m
Yield 5
Number Of Ingredients 7
Steps:
- Sift together flour and baking powder, set aside. Beat together the egg, milk, salt and artificial sweetener in a bowl. Stir in flour until just moistened, add blueberries, and stir to incorporate.
- Preheat a heavy-bottomed skillet over medium heat, and spray with cooking spray. Pour approximately 1/4 cup of the batter into the pan for each pancake. Cook until bubbly, about 1 1/2 minutes. Turn, and continue cooking until golden brown.
Nutrition Facts : Calories 160.3 calories, Carbohydrate 26.7 g, Cholesterol 41.1 mg, Fat 2.6 g, Fiber 4 g, Protein 9.8 g, SaturatedFat 1 g, Sodium 464.1 mg, Sugar 3.9 g
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