Healthy Whole Wheat Bran Flax Whey Pancakes With Yogurt Cheese Recipes

HEALTHY WHOLE WHEAT BRAN, FLAX, WHEY PANCAKES WITH YOGURT CHEESE

Healthy Whole Wheat Bran, Flax, Whey Pancakes With Yogurt Cheese image

I've adapted a Better Homes and Gardens cookbook recipe to have whole wheat, flax, bran, and whey for extra protein, as well as some spices. I add blueberries (or strawberries, or whatever else is handy) and yogurt cheese on top for some extra YUM. These probably sound pretty dull and possibly health-food-weirdo strange, but they are delicious and feel like a very indulgent treat rather than health food! I quadruple the recipe and freeze what we don't eat. They reheat great. NOTE: These make a thin, nearly crepe-like pancake. If you like a thicker pancake, use less liquid.

Provided by Jujubegirl

Categories Breakfast

Time 17m

Yield 12 pancakes, 4 serving(s)

Number Of Ingredients 15

Ingredients

3/4 cup whole wheat flour
1/2 cup all-bran cereal (not All-Bran-it's too heavy(I've found Trader Joe's high-fiber cereal works best)
1 tablespoon sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg
1 cup whey (or water or milk)
1/3 cup powdered milk
2 tablespoons canola oil
2 tablespoons ground flax seeds
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 cup blueberries (or other fruit)
3 tablespoons nonfat yogurt cheese
3 tablespoons maple syrup

Steps:

Put cereal in a small bowl with enough whey to cover it. Let it soak while you put together the rest of the ingredients.
Put the remainder of the whey, along with all the other ingredients, in a mixing bowl and mix thoroughly. Add the moistened All Bran (it should be very mushy) and mix again.
Drop by 1/3 cupfuls on a hot skillet or griddle. Flip when the top gets bubbled and cook until golden.
Top with a generous helping of yogurt cheese, which adds protein and seems like cream cheese or cream, without the fat. Add your strawberries or blueberries and some maple syrup!

WHOLE WHEAT BLUEBERRY PANCAKES

Whole Wheat Blueberry Pancakes image

The blueberries in these whole wheat pancakes are so sweet and moist that they don't even need butter when eaten while hot! This is our Saturday breakfast, healthy for me; yummy for husband and kids.

Provided by brossettelewis

Categories 100+ Breakfast and Brunch Recipes Pancake Recipes

Time 13m

Yield 5

Number Of Ingredients 7

Ingredients

1 ¼ cups whole wheat flour
2 teaspoons baking powder
1 egg
1 cup milk, plus more if necessary
½ teaspoon salt
1 tablespoon artificial sweetener
½ cup blueberries

Steps:

Sift together flour and baking powder, set aside. Beat together the egg, milk, salt and artificial sweetener in a bowl. Stir in flour until just moistened, add blueberries, and stir to incorporate.
Preheat a heavy-bottomed skillet over medium heat, and spray with cooking spray. Pour approximately 1/4 cup of the batter into the pan for each pancake. Cook until bubbly, about 1 1/2 minutes. Turn, and continue cooking until golden brown.

Nutrition Facts : Calories 160.3 calories, Carbohydrate 26.7 g, Cholesterol 41.1 mg, Fat 2.6 g, Fiber 4 g, Protein 9.8 g, SaturatedFat 1 g, Sodium 464.1 mg, Sugar 3.9 g

PERFECT WHOLE WHEAT PANCAKES

Perfect Whole Wheat Pancakes image

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

Ingredients

2 cups whole wheat flour
1 tablespoon baking powder
1 teaspoon salt
3 eggs
2 cups milk
1/2 cup oil

Steps:

Mix dry ingredients together in a medium sized bowl.
Add wet ingredients and mix together.
Cook on a hot griddle.

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

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