Spiced Two Grain Pancakes Recipes

SPICED WHOLE WHEAT PANCAKES

Spiced Whole Wheat Pancakes image

This is my family's favorite pancake recipe that I threw together one day. It's inspired by fall (my favorite season!), using spices found in pumpkin pie. Use of whole wheat flour is a wholesome twist! Feel free to add fresh berries before or after cooking the pancakes!

Provided by Nathan Huffer

Categories Breakfast and Brunch Pancake Recipes Whole Grain Pancake Recipes

Time 25m

Yield 12

Number Of Ingredients 10

Ingredients

1 cup whole wheat flour
1 cup white whole wheat flour
2 teaspoons baking powder
1 teaspoon salt
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
2 cups milk
2 eggs
1 tablespoon vanilla extract

Steps:

Heat a lightly oiled griddle over medium heat.
Sift whole wheat flour and white whole wheat flour into a mixing bowl and add baking powder, salt, cinnamon, nutmeg, and allspice.
Combine milk, eggs, and vanilla extract in a separate bowl. Beat using an electric mixer until combined. Mix into flour mixture until evenly blended, being careful not to overmix, as having lumps in the mixture is okay.
Drop 1/4 cup batter onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Nutrition Facts : Calories 107.3 calories, Carbohydrate 17.8 g, Cholesterol 34.3 mg, Fat 2 g, Fiber 2.7 g, Protein 5.1 g, SaturatedFat 0.8 g, Sodium 304.1 mg, Sugar 2.2 g

HOLIDAY SPICE PANCAKES

Holiday Spice Pancakes image

With hints of clove, nutmeg, and cinnamon, these pancakes make every breakfast a holiday. This perfect blend of flavoring will spice up your morning any time of the year!-Cindy Fuller, Forest City, North Carolina

Provided by Taste of Home

Categories Breakfast Brunch

Time 30m

Yield 8 pancakes.

Number Of Ingredients 12

Ingredients

1 cup all-purpose flour
1/4 cup Mulling Spices
1 tablespoon sugar
1 tablespoon ground cinnamon
1 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1 cup 2% milk
1 large egg, room temperature
2 tablespoons canola oil
1 teaspoon vanilla extract
Maple syrup

Steps:

In a large bowl, combine the flour, Mulling Spices, sugar, cinnamon, baking powder, salt and nutmeg. In a small bowl, whisk the milk, egg, oil and vanilla. Stir into dry ingredients just until moistened., Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown. Serve with syrup.

Nutrition Facts : Calories 297 calories, Fat 10g fat (2g saturated fat), Cholesterol 57mg cholesterol, Sodium 302mg sodium, Carbohydrate 45g carbohydrate (20g sugars, Fiber 2g fiber), Protein 7g protein.

MULTIGRAIN PANCAKES

Multigrain Pancakes image

Easy, satisfying, and full of whole grain goodness! Top as desired- I like mine with peanut butter and sugar-free syrup. Also, any chopped fruit, nuts, or chocolate chips could be added to the batter.

Provided by 9KATIE9

Categories Breakfast and Brunch Pancake Recipes Whole Grain Pancake Recipes

Time 25m

Yield 4

Number Of Ingredients 13

Ingredients

¼ cup whole wheat flour
¼ cup all-purpose flour
¼ cup rolled oats
¼ cup cornmeal
2 teaspoons granular no-calorie sucralose sweetener (e.g., Splenda ®)
½ teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
2 egg whites
2 tablespoons plain nonfat yogurt
2 tablespoons skim milk
2 tablespoons water

Steps:

In a medium bowl, stir together the whole wheat flour, all-purpose flour, oats, cornmeal, sweetener, salt, baking powder, baking soda and cinnamon. In a separate bowl, whisk together the eggs, yogurt, milk and water. Pour the wet ingredients into the dry, and mix just until moistened.
Heat a skillet over medium heat, and coat with cooking spray. Pour about 1/3 cup of batter per pancake onto the skillet. Cook until bubbles begin to form in the center, then flip and cook until browned on the other side.

Nutrition Facts : Calories 119.8 calories, Carbohydrate 23.2 g, Cholesterol 0.3 mg, Fat 0.7 g, Fiber 2.1 g, Protein 5.5 g, SaturatedFat 0.1 g, Sodium 574.8 mg, Sugar 1.2 g

SPICED TWO-GRAIN PANCAKES

Spiced Two-Grain Pancakes image

Categories Blender Ginger Breakfast Brunch Vegetarian Quick & Easy Oat Pan-Fry Cinnamon Clove Gourmet Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes about 14 pancakes

Number Of Ingredients 14

Ingredients

1 cup milk
1 large egg
1/2 stick (1/4 cup) unsalted butter, melted and cooled
1 cup old-fashioned oats
1/4 cup plus 1 tablespoon packed brown sugar
3/4 cup all-purpose flour
1/4 cup toasted wheat germ
1 teaspoon baking soda
1 1/4 teaspoons ground ginger
1 1/4 teaspoons ground cinnamon
a scant 1/2 teaspoon ground cloves
1 teaspoon salt
vegetable oil for brushing griddle
Accompaniment: pure maple syrup, heated

Steps:

In a blender blend all pancake ingredients except oi until just combined.
Heat a griddle over moderate heat until hot enough to make a drop of water scatter over surface and brush with oil. Working in batches, drop scant 1/4-cup measures of batter onto griddle to form pancakes about 4 inches in diameter and cook until bubbles appear on surface and undersides are brown, about 2 minutes. Flip pancakes with a metal spatula and cook until undersides are golden brown and pancakes are cooked through, about 2 minutes.
Serve pancakes with syrup.

TWO-GRAIN PANCAKES

Two-Grain Pancakes image

Categories Breakfast Brunch Quick & Easy Cornmeal Maple Syrup Whole Wheat Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes about sixteen 2 1/2-inch pancakes, serving 2

Number Of Ingredients 11

Ingredients

1/3 cup cornmeal (preferably stone-ground)
1/4 cup whole-wheat flour
1/4 cup all-purpose flour
1 teaspoon double-acting baking powder
1 teaspoon sugar
1/2 teaspoon salt
1 large egg, beaten lightly
3/4 cup milk
1 tablespoon unsalted butter, melted
vegetable oil for brushing the griddle
pure maple syrup, heated, as an accompaniment

Steps:

In a bowl whisk together the cornmeal, the flours, the baking powder, the sugar, and the salt, add the egg, the milk, and the butter, and whisk the batter until it is blended well. Heat a griddle over moderately high heat until it is hot enough to make drops of water scatter over its surface and brush it with oil. Working in batches, drop the batter by large spoonfuls onto the griddle, cook the pancakes for 30 seconds to 1 minute on each side, or until they are golden, and transfer them as they are cooked to a platter. Serve the pancakes with the syrup.

MULTI-GRAIN PANCAKES

Multi-Grain Pancakes image

I veganized the recipe for these pancakes from a health cookbook we had lying around the house. They're really good, and full of fiber.

Provided by oh_so_entertained

Categories Breakfast

Time 25m

Yield 6-8 pancakes, 6-8 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon flax seed
3 tablespoons warm water
1/2 cup all-purpose flour
2 tablespoons whole wheat flour
1/2 cup rolled oats
1/4 cup rye meal or 1/4 cup buckwheat flour
1 tablespoon sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/8 teaspoon salt
1 1/2 cups soymilk
2 tablespoons canola oil

Steps:

Finely grind the flaxseed in a spice mill or coffee grinder. Transfer to a bowl and whisk in the water until the mixture becomes gooey and gelatinous.
In large mixing bowl, stir together dry ingredients.
Whisk together wet ingredients, including flax mixture, separately.
Pour wet ingredients into the dry, stirring just to combine.
Heat nonstick griddle or skillet over medium-high heat about five minutes, or until water droplets bounce when splashed on it.
Pour batter on by the 1/4 cup, cooking approximately two minutes on each side.

Nutrition Facts : Calories 163.3, Fat 7.1, SaturatedFat 0.6, Sodium 383.9, Carbohydrate 20.2, Fiber 2.5, Sugar 2.6, Protein 5.6

SPICE PANCAKES

Spice Pancakes image

They are good enough that you usually don't need to bother with syrup and are great for a snack. This came from Cooking On A Budget. I have not tried this, just posting for future use.

Provided by internetnut

Categories Breakfast

Time 18m

Yield 4-5 serving(s)

Number Of Ingredients 12

Ingredients

2 eggs
2 cups all-purpose flour
1 cup milk
4 tablespoons vegetable oil
6 teaspoons baking powder
1 teaspoon salt
3 tablespoons sugar
1 cup applesauce
1 pinch ginger
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg

Steps:

Mix all ingredients.
Lightly coat a large skillet with vegetable oil and heat over medium heat. Flip the pancakes when they start to bubble.
This makes a large batch that freezes and reheats well and they smell wonderful!

MULTIGRAIN PANCAKES

Multigrain Pancakes image

My husband and I love the goodness of food prepared with whole grains. But our children are different-their idea of good bread is store-bought soft white sandwich bread. So I developed this to appeal to their love of sweet toppings while giving them a taste of whole-grain cooking.-Ann Harris, Lancaster, California

Provided by Taste of Home

Categories Breakfast Brunch

Time 20m

Yield 8 pancakes.

Number Of Ingredients 10

Ingredients

1/2 cup all-purpose flour
1/4 cup whole wheat flour
1/4 cup cornmeal
2 tablespoons sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
1 cup buttermilk
2 tablespoons butter, melted
Maple syrup

Steps:

In a large bowl, combine the first six ingredients. In a small bowl, whisk the egg, buttermilk and butter. Stir into dry ingredients just until moistened. , Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown. Serve with syrup.

Nutrition Facts : Calories 231 calories, Fat 8g fat (4g saturated fat), Cholesterol 70mg cholesterol, Sodium 575mg sodium, Carbohydrate 33g carbohydrate (10g sugars, Fiber 2g fiber), Protein 7g protein. Diabetic Exchanges

SKILLET PANCAKE FOR TWO

Skillet Pancake for Two image

Is there a more romantic breakfast than a pancake for two? This oversize blueberry version is infinitely adaptable, too. Stir in either buttermilk or a combo of milk and yogurt for a kick of tangy flavor, and sub in just about any fruit. The result is a skillet-size, super-airy, crispy-edged delight to share.

Provided by Lauryn Tyrell

Categories Pancake Recipes

Time 30m

Number Of Ingredients 12

Ingredients

2 tablespoons unsalted butter, plus more for serving
1/4 cup plain yogurt (not Greek)
1/4 cup whole milk
1 large egg
3 tablespoons sugar
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt (we use Diamond Crystal)
3/4 cup unbleached all-purpose flour
1/2 cup fresh blueberries, plus more for serving
4 teaspoons vegetable oil
Pure maple syrup, for serving

Steps:

Melt butter in a small (8-inch) nonstick or cast-iron skillet over medium heat. Transfer to a large bowl; let cool about 5 minutes. Add yogurt, milk, egg, sugar, baking powder, baking soda, and salt and whisk until combined. Stir in flour until just a few lumps remain. Fold in blueberries.
Heat oil in skillet over medium (a small amount of batter should sizzle when oil is ready). Add all of batter and spread evenly to edges of pan. Reduce heat to medium-low, cover, and cook, shaking pan occasionally, until underside is golden brown and top is almost set, 7 to 8 minutes.
Use a rubber spatula to help slide pancake onto a plate, then place skillet over plate and invert back into skillet. Cook, uncovered, until underside is light golden and a toothpick inserted in center comes out clean, about 5 minutes more. Serve warm with syrup and more butter and berries.

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