Whole Wheat Pancakes With Yogurt Recipes

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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

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

TENDER WHOLE WHEAT YOGURT PANCAKES



Tender Whole Wheat Yogurt Pancakes image

I never would have guessed these were 100% whole wheat. Light, tender and so yummy. With the most minimal of ingredients. Got it off of a Bob's Red Mill flour bag.

Provided by dukeswalker

Categories     Breads

Time 15m

Yield 15 pancakes, 5 serving(s)

Number Of Ingredients 6

1 cup whole wheat pastry flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1 cup skim milk
1 egg
1/2 cup plain yogurt (I used low fat vanilla)

Steps:

  • Combine dry ingredients in a medium bowl - set aside.
  • Combine wet ingredients in a small bowl with a whisk.
  • Add wet to dry and stir until combined.
  • Pour by 1/4 cup onto hot griddle sprayed with canola oil or brushed with butter. 3 pancakes per serving.

HEALTHY WHOLE WHEAT BANANA YOGURT PANCAKES



Healthy Whole Wheat Banana Yogurt Pancakes image

Mmm, nothing gets you out of bed like banana pancakes... and these are healthy to boot! If your in a chocolate fix, then add a handful of chocolate chips. These are super fluffy and delicious!

Provided by I Cant Believe Its

Categories     Breakfast

Time 35m

Yield 12 pancakes, 6 serving(s)

Number Of Ingredients 13

2 cups Robin Hood Nutri Flour Blend or 2 cups all-purpose flour
1 tablespoon baking soda
cinnamon, to taste
pumpkin pie spice, to taste
1 ripe and large banana, mashed
1 cup nonfat plain yogurt
1/2 cup skim milk
2 tablespoons brown sugar
1/2 tablespoon canola oil
2 eggs, lightly beaten
1 teaspoon vanilla extract
splash banana flavoring (banana extract)
1 small banana, chopped

Steps:

  • Sift the flour, baking soda, cinnamon, and pumpkin pie spice in a large bowl.
  • Whisk the mashed banana, yogurt, milk, sugar, oil, eggs, vanilla, and banana extract in a medium bowl.
  • Add the wet ingrediants to the dry, mix together, then fold in the chopped banana.
  • Pour on a greased griddle preheated to 375. Batter will be a little thick, you may have to spread the batter a little as you pour it.
  • Flip pancakes when cooked on the first side, cook the second.
  • Enjoy with syrup.

Nutrition Facts : Calories 253.4, Fat 4, SaturatedFat 0.9, Cholesterol 63.2, Sodium 695.9, Carbohydrate 46.1, Fiber 5.2, Sugar 12.4, Protein 10.9

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

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!

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