Skinny Whole Grain Brown Sugar Cinnamon Pancakes Recipes

SKINNY WHOLE GRAIN BROWN SUGAR-CINNAMON PANCAKES

Steps:

• In a large bowl, combine flour, cereal, brown sugar, baking powder, salt, and half of the cinnamon. In a medium bowl, combine eggs, buttermilk, and oil. Add to flour mixture. Stir just until combined but still slightly lumpy.
• Heat a lightly greased griddle or heavy skillet over medium heat until a few drops of water dance across the surface. For each pancake, pour a scant 1/4 cup batter onto the hot griddle.
• Cook over medium heat until pancakes are golden brown, turning when pancake surfaces are bubbly and edges are slightly dry (about 1 to 2 minutes per side). Serve immediately, or keep warm in a loosely covered ovenproof dish in a 200° F oven for up to 30 minutes. Serve topped with applesauce and remaining 1/2 teaspoon ground cinnamon.

SWEET CINNAMON CRISPY PANCAKES

Steps:

• For the roux: Cook the butter in a medium saucepan over medium heat until light golden brown. Whisk in the flour and cook, whisking constantly, for another 2 minutes.
• For the first dough: Mix the flour and boiling water together in a small bowl until a dough forms. Knead for a minute or two to make sure that everything comes together. Set aside.
• For the second dough: Meanwhile, pour the room temperature water into the bowl of a stand mixer and top with flour and salt. Mix with the dough hook on medium-low speed until dough starts to come together. While dough is in the beginning phase of mixing, add in the hot water dough in small chunks. Knead on medium-low speed until the dough comes together and leaves the sides of the bowl. Turn out onto a work surface (oiled so the dough does not stick) and knead by hand until smooth and one consistent temperature; be careful not to overwork. Wrap tightly in plastic and let rest at room temperature for at least 30 minutes.
• For rolling out: Divide dough into 65-gram portions and cover with plastic wrap. (The dough dries out very quickly before it is rolled out, so be sure to keep it covered if you are not working with it.)
• Whisk together the sugar, cinnamon and cocoa powder in a bowl and set aside. Squeeze a tablespoon or so of oil onto a very clean marble, stone or metal countertop and spread around. Place one dough ball in the center of the oiled surface and sprinkle with 1 to 2 tablespoons of the cinnamon-sugar/cocoa mixture. Gently but using force, roll dough ball with a floured rolling pin until very thin and slightly translucent. The rolled dough will be oddly shaped and that is okay. If the dough rips, that's also ok--it's still usable. Once dough is rolled to translucent point, brush with a layer of roux.
• Working from the bottom end of the rolled dough (the end closest to your body), begin gently rolling dough up like a cigar. The end result will be a long "snake". Twist the snake into a coil. Smash the coil down with your palm and roll this into a 1/4-inch thick and 4-inch-wide pancake.
• Repeat until all your pancakes are complete. Store pancakes in the refrigerator between layers of parchment paper greased with oil until you're ready to cook.
• Heat a pan over medium-low heat. Add a small amount of oil and a cold pancake to the pan. Cover with a lid and cook for 4 to 5 minutes, before flipping and covering again. Cook for another 4 to 5 minutes. Remove to a plate. Serve hot with maple syrup.

WHOLE GRAIN-BUTTERMILK PANCAKES

Steps:

• Mix first 7 ingredients in medium bowl to blend. Whisk buttermilk, eggs, 2 tablespoons melted butter and molasses in large bowl to blend. Add dry ingredients; mix just until blended. Heat griddle or heavy large skillet over medium heat. Brush with butter. Working in batches, drop scant 1/4 cup batter onto griddle for each pancake. Cook until brown, about 3 minutes per side, brushing griddle with more butter as needed. Serve with syrup.

WHOLE WHEAT CINNAMON PANCAKES

Steps:

• Whisk buttermilk, eggs, and milk together in a bowl until blended; add oats and whisk until oats are wet, about 30 seconds. Set aside until oats absorb some liquid, about 5 minutes.
• Stir flour, sugar, baking powder, salt, baking soda, and cinnamon into the oat mixture; whisk until completely blended into a batter.
• Melt 1/2 teaspoon butter in a skillet over medium heat. Ladle batter into the skillet and cook until bubbles appear on the surface, 2 to 3 minutes. Flip with a spatula and continue cooking until browned on the other side, 1 to 2 minutes more. Repeat with remaining butter and batter.

CINNAMON, BROWN SUGAR PANCAKES

Steps:

• Heat 1-2 tablespoons of oil on griddle.
• Mix pancake mix and water.
• Pour prepared mix onto hot oiled griddle in 4" size pancakes.
• Outside of pancake should sizzle. Flip when top has begun to bubble and underside is golden.
• Have your kids help you with this one-.
• Soften 1 stick of butter.
• Add brown sugar and cinnamon.
• Spread on hot pancakes.
• Enjoy with bacon, eggs, cold milk and coffee.

CINNAMON AND BROWN SUGAR PANCAKE MIX IN A JAR

Steps:

• Sift flour, brown sugar, baking powder, cinnamon, and salt together in a bowl; mix well. Pour into a quart jar; seal.

WHOLE GRAIN BROWN SUGAR-CINNAMON PANCAKES

Steps:

• In a large bowl, combine flour, cereal, brown sugar, baking powder, salt, and half of the cinnamon.
• In a medium bowl, combine eggs, buttermilk, and oil. Add to flour mixture. Stir just until combined but still slightly lumpy.
• Heat a lightly greased griddle or heavy skillet over medium heat until a few drops of water dance across the surface. For each pancake, pour a scant ¼ cup batter onto the hot griddle.
• Cook over medium heat until pancakes are golden brown, turning when pancake surfaces are bubbly and edges are slightly dry (about 1 to 2 minutes per side).
• Serve immediately, or keep warm in a loosely covered ovenproof dish in a 200°F oven for up to 30 minutes. Serve topped with applesauce and remaining ½ teaspoon ground cinnamon.

BROWN SUGAR & CINNAMON PANCAKES RECIPE

Steps:

• Mix flour, cereal and baking powder in medium bowl; set aside.
• Beat egg, milk and margarine in wire whisk until well blended. Add to dry ingredients; mix just until blended. Let stand 5 min.; stir in blueberries.
• Ladle scant 1/4 cup batter onto hot griddle or into hot skillet sprayed with cooking spray for each pancake. Cook until bubbles form on tops, then turn over to brown other sides.