Whole Wheat Protein Pancakes Recipes

HEALTHY WHOLE WHEAT PANCAKES

Healthy Whole Wheat Pancakes image

These easy 5-ingredient Whole Wheat Pancakes make for a super simple, healthy, guilt free breakfast. Best of all, they're filling and low calorie too!

Provided by Jessica | Desserts with Benefits

Time 15m

Number Of Ingredients 10

Ingredients

40g (⅓ cup ) Whole Wheat Pastry Flour
½ tsp Double-Acting Baking Powder
2 packets Natural Sweetener
pinch of Salt
1 large Egg
1 large Egg White
½ tsp Vanilla Extract
Mini Semi-Sweet Chocolate Chips
Ground Cinnamon
½ tsp Natural Butter Flavor

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!

Nutrition Facts : ServingSize 3 pancakes = entire recipe, Calories 240 kcal, Carbohydrate 33 g, Protein 13 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 70 mg, Sodium 510 mg, Fiber 5 g

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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