Whole Wheat Low Fat Sugar Free Pancakes Recipes

FLUFFY NO SUGAR WHOLE WHEAT PANCAKES RECIPE

Steps:

• In a large bowl, using a whisk combine dry ingredients: whole wheat flour, baking powder, baking soda, and salt.
• In another bowl, use a whisk to combine the wet ingredients: buttermilk, egg, and melted butter.
• Add the wet mixture into the dry ingredients, and stir the two together until just barely mixed and leaving some lumps.
• Preheat a nonstick griddle to 375 degrees F and grease the surface with butter.
• Add small scoops of pancake batter (the batter will be thick) and use a cookie scoop to gently smooth the scoop into a flatter circle.
• Cook for a few minutes, until you see little bubbles forming on the surface.
• Flip the pancakes and cook for a couple minutes on the other side. If you peek underneath, the bottom should be golden brown.

HEALTHY WHOLE WHEAT PANCAKES

Steps:

• Spray a nonstick griddle with cooking spray and place over medium heat.
• In a small bowl, whisk together the whole wheat pastry flour, baking powder, sweetener, and salt.
• In a medium-sized bowl, whisk together the egg, egg white, and vanilla extract. Add the dry ingredients and fold together. Do not overmix, otherwise the pancakes will turn out tough and dry.
• Scoop ~⅓ cup of the batter onto the griddle. Cook until bubbles appear on the surface of the pancake and the edges appear dry. Flip and cook the other side. Do this until all the batter is used up.
• Serve immediately with pure maple syrup (or Homemade Maple Syrup), a pat of organic butter, natural whipped cream, fresh fruit, 100% fruit spread, natural peanut butter, etc... whatever you like!

FRUIT-TOPPED WHOLE WHEAT PANCAKES

Steps:

• Combine flours, baking powder, and salt in large bowl. Beat milk, eggs, and 2 tablespoons melted Country Crock® Spread in medium bowl with wire whisk. Slowly whisk milk mixture into flour mixture just until combined; set aside.
• Melt 1 tablespoon Country Crock® in skillet, then drop batter by 1/4-cupfuls. Cook pancakes, turning once, until done. Repeat with remaining batter adding additional Spread to the skillet as needed. Serve pancakes topped with additional Spread, fresh fruit, and maple syrup.

LOW-CHOLESTEROL WHOLE WHEAT PANCAKES

Steps:

• Grind flax seeds in a blender to yield about 4 tablespoons ground flax seeds. Transfer to a large mixing bowl and stir in milk. Add brown sugar and vanilla extract; set aside.
• Sift whole wheat flour, baking powder, and salt together in a separate bowl. Pour into the milk mixture and mix until just combined. Stir raisins and sunflower seeds into the batter. Adjust batter with a little milk if necessary; it should be slightly thick.
• Preheat a griddle to 350 degrees F (175 degrees C). Grease with cooking spray. Drop 1/4 cup batter onto the hot griddle and cook until bubbles form and the edges are dry, 1 1/2 minutes. Flip and cook until browned on the other side, 1 1/2 minutes more. Repeat with remaining batter.

100% WHOLE WHEAT LOW FAT PANCAKES

Steps:

• Depending on your preference (see description above) blend/mix all ingredients except fruit.
• Heat pan on medium till drop of water "dances" in pan.
• Pour batter into pan to desired size of pancake, if using fruit add small handfuls to individual cakes after pouring into pan (I've done both adding to batter and adding to individual cakes and this works best for me, fruit tends to sink to bottom of bowl but both ways are acceptable).
• When bubbles appear on surface and begin to "sink" flip and cook on other side until brown.
• Note: if you are using a good non-stick pan it is not necessary to use oil in the pan!
• Repeat with remaining batter until all gone.
• Serve with favorite topping i.e., fruit, syrup, jam etc.

FAT FREE WHOLE WHEAT PANCAKES

Steps:

• Combine dry ingredients.
• Combine wet ingredients.
• Add wet to dry and stir until just combined.
• Pour 1/4 cup onto hot greased skillet.