WHOLE-WHEAT APPLE PANCAKES
Steps:
- Preheat the oven to 250. Put the apple in a microwave-safe bowl and tightly cover with plastic wrap; microwave on high until softened, about 2 minutes.
- In a large bowl, whisk the flours, baking powder, baking soda and salt. In a small bowl, whisk the buttermilk, nonfat milk, eggs and honey, then slowly add the dry ingredients, stirring until just combined.
- Heat a large nonstick griddle or skillet over medium heat. Spoon 1/4 cup batter onto the griddle for each pancake and sprinkle each with apple, then drizzle a little more batter over the apple. Cook until the tops are bubbly and the edges are dry, about 2 minutes. Flip and cook until golden brown, 1 to 2 more minutes. Keep the pancakes warm on a baking sheet in the oven while making the rest.
- Place 2 pancakes on each plate. Drizzle with the syrup.
- Recipe adapted from Ellie Krieger's book, So Easy: Luscious Healthy Recipes for Every Meal of the Week (Wiley)
Nutrition Facts : Calories 230, Fat 3 grams, SaturatedFat 1 grams, Cholesterol 75 milligrams, Sodium 290 milligrams, Carbohydrate 46 grams, Fiber 3 grams, Protein 8 grams
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.
ALTON BROWN'S FLUFFY WHOLE WHEAT PANCAKES
I've tried many whole wheat pancake recipes. Some were good, some not so good but I never had one make me say, "Wow! A truly fluffy whole wheat pancake!" until this one. Posting it here so I don't lose it! We love to eat these for dinner with some turkey sausage. Very filling!
Provided by MaMas Apprentice
Categories Breakfast
Time 15m
Yield 12 4-in pancakes, 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix together all the dry ingredients in a large bowl. In a separate bowl, whisk together all wet ingredients. (I just melted the butter slightly before adding it in with the eggs and buttermilk.).
- Add the wet stuff to the dry stuff and mix just until batter comes together. Do NOT mix smooth. Set aside batter to rest for 5 minutes.
- * Heat an electric griddle to 350 degrees or place a nonstick frying pan over medium-low heat.
- *Test the griddle by flicking water on it. If the water dances across the surface, you're good to go.
- * Rub down the griddle with a little butter or spray with nonstick spray.
- Ladle 1 scoop of batter onto the griddle. (Batter will be thick! Just spread it out with the bottom of your ladle or the back of a spoon.) Cook until bubbles form in the batter and bottom is golden, approximately three minutes. Flip and cook until the second side is golden, another a minute or so. Adjust the heat as necessary as you go along. Serve while hot!
ORANGE WHOLE WHEAT PANCAKES
Steps:
- Beat eggs with vanilla and almond extract. mix in orange juice and oil; set aside. In separate bowl, mix whole wheat flour, baking soda and salt. Add liquid to dry ingredients, stirring just enough to mix. Cook on grill or griddle over medium heat.
Nutrition Facts :
BLOOD ORANGE WHOLE-WHEAT RICOTTA PANCAKES
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
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
HONEY WHOLE WHEAT PANCAKES
Delicious yet healthy whole wheat pancakes that anyone can enjoy! Serve hot with fruit and sprinkle with powdered sugar or drizzle with honey.
Provided by Ekeller
Categories Breakfast and Brunch Pancake Recipes Whole Grain Pancake Recipes
Time 20m
Yield 3
Number Of Ingredients 8
Steps:
- Mix flour, bran, baking powder, and salt together in a bowl.
- Whisk milk, egg, and honey together in different bowl. Slowly blend wet ingredients into dry ingredients until lightly mixed; do not overmix or it will make the pancakes less fluffy. Let sit for 5 minutes so wheat and bran can really absorb the wet ingredients.
- Meanwhile, preheat a griddle or skillet to medium heat and coat lightly with cooking spray.
- Ladle approximately 2 tablespoons batter onto the hot skillet for each pancake, working in batches if necessary. Cook until pancakes are slightly bubbly, about 1 minute. Flip and cook until golden brown on the other side, 2 to 3 minutes.
Nutrition Facts : Calories 258.6 calories, Carbohydrate 47.4 g, Cholesterol 68.5 mg, Fat 4.2 g, Fiber 6.5 g, Protein 11.8 g, SaturatedFat 1.7 g, Sodium 772.1 mg, Sugar 9.9 g
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