EASY DELICIOUS WHOLE WHEAT PANCAKES
Whole wheat flour makes pancakes taste nutty and delicious. This recipe is quite flexible. We love using a combination of whole wheat and all-purpose flour. The pancakes are lovely, light and fluffy. For 100% whole wheat pancakes, simply use all (1 1/2 cups) whole wheat flour and no all-purpose flour. We have noticed that whole wheat flour absorbs liquid a little more than all-purpose flour. Because of this, you might find that you need to add a little extra milk to the pancake batter before cooking the pancakes.
Provided by Adam and Joanne Gallagher
Categories Breakfast
Time 30m
Yield Makes approximately 8 pancakes
Number Of Ingredients 10
Steps:
- Whisk flours, sugar, cinnamon, baking powder and the salt in a medium bowl, set aside.
- Warm the milk until lukewarm, not hot (you should be able to keep your finger submerged for 10 seconds).
- Whisk milk, butter, egg, and the vanilla together until blended.
- Make a well in the center of the flour mixture. Pour milk mixture into the well and stir with a fork until mixed and only small clumps of flour remain. Do not over mix batter. Note: The batter will be quite thick. If it is unreasonably thick, add 1 to 2 tablespoons more milk to thin it out a little.
- Heat a large skillet (or use griddle) over medium heat. The pan is ready if when you splatter a little water onto the pan surface, the water dances around the pan and eventually evaporates.
- Lightly brush skillet with melted butter. Spoon a 1/4-cup of the batter onto the skillet and gently spread into a 4-inch circle. (If the batter is thick, you may need to use the back of a spoon to spread the batter into a circle).
- When the edges look dry and bubbles start to appear and pop on the top surfaces of the pancakes, turn over, about 2 minutes. Once flipped, cook 1 to 2 minutes or until lightly browned and cooked in the middle. Serve warm with syrup, bananas or other toppings.
Nutrition Facts : ServingSize 1 pancake, Calories 172, Protein 5 g, Carbohydrate 22 g, Fiber 2 g, Sugar 5 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 42 mg
100% WHOLE WHEAT PANCAKES
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
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
NUTTY WHEAT PANCAKES
A little on the healthier side in the morning! Great taste!
Provided by Barbara Kavorkian @BKavorkian
Categories Other Breakfast
Number Of Ingredients 14
Steps:
- Lightly oil a skillet or griddle and preheat it to medium heat.
- Grind or pulse the oats in a blender or food processor until fine, like flour or desired consistency. Combine oat flour, whole wheat flour, all-purpose flour, baking soda, baking powder, and salt in a medium bowl.
- In another bowl combine buttermilk, milk, oil, egg, almond extract if desired and granulated sugar with an electric mixer or wire whisk until smooth. Combine dry ingredients with wet ingredients, add nuts and mix well by hand.
- Ladle 1/3 cup of the batter onto the hot skillet and cook the pancakes for 1 to 3 minutes per side or until brown.
- Note: I make my own buttermilk with vinegar and milk. Place one tbsp of vinegar in a measuring cup, then fill the rest of the way with milk and let it sit while you gather the rest of the ingredients. Works wonders if you are in a pinch or do not use buttermilk that often.
WHOLE-WHEAT PANCAKES WITH NUTTY TOPPING
Provided by Ellie Krieger
Categories main-dish
Time 24m
Yield 4 servings, serving size: 3 pancakes and 1/4 cup topping
Number Of Ingredients 18
Steps:
- Make the topping: In a large skillet, toast the almonds and pumpkin seeds over medium-high heat, stirring, for about 1 minute. Add the sunflower seeds and cook, stirring, for 1 minute more. Add the sesame seeds to the pan. Cover and cook, shaking the pan, until the seeds are toasted, about 30 seconds more. Transfer the toasted nuts and seeds to a medium sized bowl. Add the wheat germ. Stir in the syrup and a pinch of salt and set aside.
- Make the pancakes: Put the apple in a microwave-proof bowl, tightly cover with plastic wrap and microwave on high until softened, about 2 minutes. Set aside.
- In a large bowl, whisk the flours, baking powder, baking soda and salt. In a small bowl, whisk together the eggs, buttermilk, 1/2 cup of the milk and honey. Slowly whisk the egg mixture into the dry ingredients, stirring until just combined. If the batter seems too thick, add as much of the remaining 1/4 cup milk as necessary.
- Spray a large non-stick griddle with cooking spray and heat over medium heat. Spoon about 1/4 cup batter per pancake into the pan and top each pancake with a heaping tablespoon of the cooked apple. Flip when the pancake tops are covered with bubbles and the edges look cooked, about 2 minutes. Cook until the pancakes are golden brown and cooked through, an additional 1 to 2 minutes. Serve immediately or transfer the cooked pancakes to an ovenproof dish and keep warm in a preheated 250 degree F oven while making the rest. To serve, arrange 3 pancakes per plate and sprinkle each serving with 1/4 cup of the topping. Serve with additional maple syrup.
Nutrition Facts : Calories 494, Fat 17 grams, SaturatedFat 3 grams, Cholesterol 98 milligrams, Sodium 610 milligrams, Carbohydrate 69 grams, Fiber 7 grams, Protein 20 grams
GRAIN AND NUT WHOLE WHEAT PANCAKES
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
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
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
NUTTY WHEAT PANCAKES
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
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
BUTTERMILK BUCKWHEAT PANCAKES
This buckwheat pancake recipe uses buckwheat flour instead of the wheat-based variety. The light and tender buckwheat pancakes offer a nutty flavor and hearty texture. -Taste of Home Test Kitchen
Provided by Taste of Home
Time 25m
Yield 8 pancakes.
Number Of Ingredients 12
Steps:
- Combine first 8 ingredients. Whisk the egg, buttermilk and butter; stir into dry ingredients just until moistened. , Preheat a lightly greased griddle over medium heat. Pour batter by 1/4 cupfuls onto griddle; turn when bubbles on top begin to pop. Cook until second side is golden brown. If desired, serve with syrup and additional butter.
Nutrition Facts : Calories 195 calories, Fat 6g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 667mg sodium, Carbohydrate 31g carbohydrate (11g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic exchanges
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WHOLE WHEAT PANCAKES RECIPE - COOKIE AND KATE
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4.8/5 (190)Calories 289 per servingCategory Breakfast
- In a 2-cup liquid measuring cup, combine the milk and vinegar. Stir to combine and let this homemade “buttermilk” mixture rest until it is lightly curdled, at least 5 minutes.
- To the buttermilk mixture, add the egg, melted butter, maple syrup, and vanilla. Whisk until thoroughly blended.
- Pour the liquid mixture into the flour mixture. Stir just until combined (a few small lumps are okay). Let the batter rest for 5 minutes so your pancakes will be nice and fluffy.
15 WHOLE WHEAT PANCAKE RECIPES FOR A BALANCED BREAKFAST
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Author Mary Claire Lagroue
- Whole Wheat Pancakes. View Recipe. Meet our original Whole Wheat Pancakes recipe, which boasts hundreds of 5-star reviews that go back to 2002. Recipe contributor Jen touts them as "very light and tender," and other home cooks agree.
- Gramma Momo's WW Pancakes. View Recipe. "This is my version of a great recipe that I found in my Mom's recipe book. It actually came from my grandmother Momo around WW2.
- Wheat Germ Whole-Wheat Buttermilk Pancakes. View Recipe. With a near five-star average rating from over 500 reviewers, these whole wheat buttermilk pancakes do not disappoint.
- Quick and Easy Pumpkin Pancakes. View Recipe. With pumpkin and warm spices swirled into the batter, these whole wheat pancakes will satisfy cravings for a cozy breakfast in the fall and beyond.
- Vegan Whole Wheat Apple Pancakes. View Recipe. Yes, you can make delicious pancakes without dairy or eggs! Here's how home cook Pat achieved five-star results: "I followed the suggestion of one reviewer and added flax seeds.
- Whole Grain Banana Pancakes. View Recipe. "After trying and tweaking several different pancake recipes, I'm very happy with this one," recipe contributor Elizabeth B. says.
- Saturday Morning Blueberry Pancakes. View Recipe. Use this whole wheat pancakes recipe to incorporate whole wheat flour, oat bran, granola, blueberries, apple, and banana into one healthy batch of pancakes.
- Lighter Chocolate Chip Pancakes. View Recipe. Filled with melty chocolate chips, these pancakes blend the line between breakfast and dessert.
- Orange Pancakes. View Recipe. All you need to make these vegan pancakes: whole wheat flour, baking powder, flax meal, orange juice, and orange extract. These 'cakes bring breakfast a "very small hint of bright citrusy flavor," as Allrecipes Allstar thedailygourmet describes it.
- Tasty Protein Pancakes. View Recipe. What's better than digging into a plate of pancakes in the morning? Knowing you're packing protein into your meal, thanks to low-fat cottage cheese and cup low-fat milk.
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