Whole Wheat Pancakes With Nutty Topping Recipes

100% WHOLE WHEAT PANCAKES

100% Whole Wheat Pancakes image

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

Ingredients

2 cups whole wheat flour
2 tablespoons white sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 ¼ cups buttermilk
2 eggs
3 tablespoons vegetable oil

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

GRAIN AND NUT WHOLE WHEAT PANCAKES

Grain and Nut Whole Wheat Pancakes image

If you like Harvest Grain N' Nut pancakes, I have the recipe for you. Nutty, moist and tasty pancakes! This is the BEST pancake recipe I've tried, and I've tried many...

Provided by Myleen Sagrado Sjödin

Categories Breakfast and Brunch Pancake Recipes Whole Grain Pancake Recipes

Time 30m

Yield 6

Number Of Ingredients 11

Ingredients

1 ½ cups old-fashioned oatmeal
1 ½ cups whole wheat flour
2 teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
1 ½ cups buttermilk
1 cup milk
¼ cup vegetable oil
1 egg
⅓ cup sugar
3 tablespoons chopped walnuts

Steps:

Grind the oats in a blender or food processor until fine. In a large bowl, combine ground oats, whole wheat flour, baking soda, baking powder, and salt.
In another bowl, combine buttermilk, milk, oil, egg, and sugar with an electric mixer until smooth. Mix wet ingredients into dry with a few swift strokes. Stir in nuts, if desired.
Lightly oil a skillet or griddle, and preheat it to medium heat. Ladle 1/3 cup of the batter onto the hot skillet; cook the pancakes for 2 to 4 minutes per side, or until brown.

Nutrition Facts : Calories 383 calories, Carbohydrate 52.2 g, Cholesterol 36.7 mg, Fat 15.5 g, Fiber 6 g, Protein 11.8 g, SaturatedFat 3.1 g, Sodium 768.7 mg, Sugar 16.4 g

WHOLE WHEAT PANCAKES

Whole Wheat Pancakes image

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

Ingredients

2 cups whole wheat flour
1 tablespoon oil
2 tablespoons honey
1 tablespoon baking powder
2 eggs
2 cups milk

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

NUTTY WHEAT PANCAKES

Nutty Wheat Pancakes image

These tasty pancakes are made with coarse-ground whole wheat flour, which gives them a wonderful nutty texture. My family loves them.

Provided by Kimberlily

Categories Breads

Time 20m

Yield 8 pancakes

Number Of Ingredients 8

Ingredients

3/4 cup all-purpose flour
3/4 cup whole wheat flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/4 cup vinegar
1 1/2 cups milk
1 egg
2 tablespoons butter

Steps:

Combine all dry ingredients in one bowl.
Melt butter. Combine milk, vinegar, egg & butter in a separate bowl.
Heat lightly oiled skillet (or nonstick skillet) over medium heat.
Mix wet and dry ingredients just before you are ready to cook them, or they will not be as fluffy. Do not overstir.
Pour onto skillet, using about 1/2 cup for each pancake. Watch for bubbles and then flip and brown.
Keep pancakes warm in the oven until ready to serve.

Nutrition Facts : Calories 146.5, Fat 5.5, SaturatedFat 3.1, Cholesterol 40.5, Sodium 238.6, Carbohydrate 19.5, Fiber 1.7, Sugar 0.1, Protein 5.1

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