Rustic Wholewheat Pancakes Recipes
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
Steps:
- Serve and enjoy!
Nutrition Facts : Calories 273 kcal, Carbohydrate 41 g, Cholesterol 68 mg, Fiber 5 g, Protein 9 g, SaturatedFat 5 g, Sodium 730 mg, Sugar 12 g, Fat 9 g, ServingSize 8 pancakes (serves 4), UnsaturatedFat 0 g
PERFECT WHOLE WHEAT PANCAKES
This recipe comes from the Tassajara Bread Book. I like whole wheat but I hate the heaviness of the finished recipe and usually halve it with white flour. This recipe defies all of that. They are so good. The genius who created this recipe should get a medal. I have used powdered milk in place of regular milk for this and found no difference. I'm saying 8 pancakes in yield, but it really varies on the size you like your pancakes. Additional note: you can substitute applesauce for the oil (use the same amount) and they turn out exactly the same with a lot less calories.
Provided by Narshmellow
Categories Breakfast
Time 25m
Yield 8 pancakes
Number Of Ingredients 6
Steps:
- Mix dry ingredients together in a medium sized bowl.
- Add wet ingredients and mix together.
- Cook on a hot griddle.
100% WHOLE WHEAT HARVEST PANCAKES
Finally a whole wheat pancake recipe that my kids gobbled up like they were going out of style! Spiced with fall flavor (apples, cinnamon, nutmeg, ginger, and a hint of vanilla). These were so awesome, we had to share! I live at 4800 ft above sea level and cooked them at 375 degrees F.
Provided by mtnfalcon
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes
Time 1h
Yield 6
Number Of Ingredients 14
Steps:
- Combine whole wheat flour, brown sugar, baking powder, cinnamon, baking soda, salt, ginger, and nutmeg in a mixing bowl, ideally one with a lip for pouring the batter later. Mix with a fork or whisk.
- Combine milk, eggs, banana, oil, and vanilla extract in another bowl. Beat together using a hand mixer until frothy.
- Heat a griddle or frying pan to 350 to 375 degrees F (175 to 190 degrees C), depending on altitude.
- Pour milk mixture over the flour mixture and mix until just combined and most lumps have incorporated into the batter. Fold in apple. Let batter rest for 5 minutes.
- Pour or ladle 1/3 cup of batter onto the griddle. Cook until edges are dry and bubbles form on the edges, 2 to 3 minutes. Flip and cook until bottom is golden brown, about 2 minutes more. Repeat with remaining batter.
Nutrition Facts : Calories 273.5 calories, Carbohydrate 41.5 g, Cholesterol 68.5 mg, Fat 8.7 g, Fiber 5.9 g, Protein 10.5 g, SaturatedFat 2.4 g, Sodium 521 mg, Sugar 10 g
WHOLE WHEAT PANCAKES FROM SCRATCH
If you have whole wheat pancakes instead of white flour ones, are you allowed an extra piece of bacon? Probably. Or just start your morning off hearty and healthy with these easy whole wheat pancakes.
Provided by ChefTony
Categories Breakfast and Brunch Pancake Recipes
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Spread wheat germ over a baking sheet.
- Bake in the preheated oven until toasted, about 5 minutes. Cool slightly, then transfer wheat germ to a large bowl.
- Stir flour, baking soda, and salt into wheat germ. Beat buttermilk, eggs, and oil in another bowl until smooth; pour egg mixture into flour mixture and stir until batter is just blended.
- Heat griddle over medium-high heat and coat with cooking spray. Pour 1/4 cup portions of batter onto the griddle and cook until bubbles form and the edges are dry, about 2 minutes. Flip and cook until browned on the other side, about 3 minutes more. Repeat with remaining batter.
Nutrition Facts : Calories 264 calories, Carbohydrate 40 g, Cholesterol 66.9 mg, Fat 6.8 g, Fiber 6.1 g, Protein 13.8 g, SaturatedFat 1.6 g, Sodium 558.7 mg, Sugar 6.2 g
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.
WHOLE WHEAT PANCAKES
This is my mom's recipe for pancakes, the ones that I grew up with on saturday mornings with cartoons. They are excellent with butter and syrup, but I especially like them topped with strawberry jam. For variety, try adding about 3 mashed bananas to the batter and then topping with the strawberry jam..... YUM!!
Provided by gwenrk
Categories Breads
Time 15m
Yield 5 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients in a large bowl.
- Whisk until smooth.
- Pour by 1/4-cupfuls onto greased griddle or frying pan.
- When bubbles begin to appear on top, flip.
- Cook until they spring back when touched.
Nutrition Facts : Calories 305.6, Fat 9.2, SaturatedFat 3.4, Cholesterol 98.3, Sodium 296.4, Carbohydrate 47.1, Fiber 5.9, Sugar 7.2, Protein 12.3
FLUFFY WHOLE WHEAT PANCAKES
These are the best pancakes I've had in my life. They are super fluffy and you can't tell that they are whole wheat.
Provided by eli1665
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes
Time 10m
Yield 4
Number Of Ingredients 6
Steps:
- Whisk whole wheat flour and baking powder together in a bowl. Whisk in milk gradually until batter is smooth. Add kefir, egg, and oil; mix for 1 minute.
- Heat a lightly oiled griddle over medium-high heat. Drop 1/4 cup onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until lightly browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 190.4 calories, Carbohydrate 25.9 g, Cholesterol 51.4 mg, Fat 6.9 g, Fiber 3.7 g, Protein 8.2 g, SaturatedFat 1.6 g, Sodium 233.6 mg, Sugar 3.8 g
RUSTIC WHOLEWHEAT PANCAKES
Make and share this Rustic Wholewheat Pancakes recipe from Food.com.
Provided by eworkflow
Categories Breakfast
Time 9m
Yield 2 pancakes, 2 serving(s)
Number Of Ingredients 10
Steps:
- Mix eggs, flower and 2 tbs of plain yogurt. Add milk, baking powder and stir rapidly with fork to mix all well. Hit pan with oil on medium. Pour 1/2 of mixture on hot pan, fry on both sides until golden brown.
- Top with remaining yogurt and preserve. Sprinkle with cereal.
Nutrition Facts : Calories 320.4, Fat 15.9, SaturatedFat 4.4, Cholesterol 244.8, Sodium 706.8, Carbohydrate 32, Fiber 2.2, Sugar 13.9, Protein 13.3
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