Best Daddys Whole Wheat Low Fat Pancakes Recipes
100% WHOLE WHEAT LOW FAT PANCAKES
I created these one day for my kiddies when I couldn't find a recipe that fit my bill. They turned out great! Note: If you like fluffy pancakes stir wet ingredients into dry with a wooden spoon leaving some lumps (more lumps=bigger cakes), alternately if you like thin pancakes, like me, use your blender to mix all the ingredients at once and blend until smooth UPDATE: SEPT '07: For those who don't like really thick pancakes try reducing flour by 1/2cup and replacing it with milk, this will give a runnier batter and should give a thinner pancake :)THANKS FOR THE COMMENTS EVERYONE!!! (GOOD AND BAD, WE ALL LEARN FROM CRITISISM TOO ;) )
Provided by LuckyMomof3
Categories Breakfast
Time 20m
Yield 12 medium cakes
Number Of Ingredients 9
Steps:
- Depending on your preference (see description above) blend/mix all ingredients except fruit.
- Heat pan on medium till drop of water "dances" in pan.
- Pour batter into pan to desired size of pancake, if using fruit add small handfuls to individual cakes after pouring into pan (I've done both adding to batter and adding to individual cakes and this works best for me, fruit tends to sink to bottom of bowl but both ways are acceptable).
- When bubbles appear on surface and begin to "sink" flip and cook on other side until brown.
- Note: if you are using a good non-stick pan it is not necessary to use oil in the pan!
- Repeat with remaining batter until all gone.
- Serve with favorite topping i.e., fruit, syrup, jam etc.
DAD'S DOUBLE WHOLE GRAIN PANCAKES
My dad makes these pancakes. They are the BEST!
Provided by Annie
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes
Time 35m
Yield 28
Number Of Ingredients 11
Steps:
- In a large bowl, sift all-purpose flour, milk powder, baking powder, baking soda and salt. Stir in whole wheat flour. In a small bowl, combine sugar, eggs, water, butter and vinegar. Make a well in the flour mixture, and pour in the egg mixture. Mix until smooth.
- Heat a lightly oiled griddle or frying pan over medium heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.
Nutrition Facts : Calories 121.1 calories, Carbohydrate 17.4 g, Cholesterol 36.8 mg, Fat 4.2 g, Fiber 1.2 g, Protein 4.2 g, SaturatedFat 2.3 g, Sodium 208.9 mg, Sugar 7.8 g
LOW-CHOLESTEROL WHOLE WHEAT PANCAKES
Low-cholesterol pancake! No butter, no egg, but the texture is still tender on the inside and crispy on the outside.
Provided by Pepsigal
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes
Time 35m
Yield 6
Number Of Ingredients 10
Steps:
- Grind flax seeds in a blender to yield about 4 tablespoons ground flax seeds. Transfer to a large mixing bowl and stir in milk. Add brown sugar and vanilla extract; set aside.
- Sift whole wheat flour, baking powder, and salt together in a separate bowl. Pour into the milk mixture and mix until just combined. Stir raisins and sunflower seeds into the batter. Adjust batter with a little milk if necessary; it should be slightly thick.
- Preheat a griddle to 350 degrees F (175 degrees C). Grease with cooking spray. Drop 1/4 cup batter onto the hot griddle and cook until bubbles form and the edges are dry, 1 1/2 minutes. Flip and cook until browned on the other side, 1 1/2 minutes more. Repeat with remaining batter.
Nutrition Facts : Calories 199.5 calories, Carbohydrate 33.4 g, Cholesterol 1 mg, Fat 5.4 g, Fiber 4.9 g, Protein 7.3 g, SaturatedFat 0.5 g, Sodium 382.8 mg, Sugar 11.4 g
ALTON BROWN'S FLUFFY WHOLE WHEAT PANCAKES
I've tried many whole wheat pancake recipes. Some were good, some not so good but I never had one make me say, "Wow! A truly fluffy whole wheat pancake!" until this one. Posting it here so I don't lose it! We love to eat these for dinner with some turkey sausage. Very filling!
Provided by MaMas Apprentice
Categories Breakfast
Time 15m
Yield 12 4-in pancakes, 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix together all the dry ingredients in a large bowl. In a separate bowl, whisk together all wet ingredients. (I just melted the butter slightly before adding it in with the eggs and buttermilk.).
- Add the wet stuff to the dry stuff and mix just until batter comes together. Do NOT mix smooth. Set aside batter to rest for 5 minutes.
- * Heat an electric griddle to 350 degrees or place a nonstick frying pan over medium-low heat.
- *Test the griddle by flicking water on it. If the water dances across the surface, you're good to go.
- * Rub down the griddle with a little butter or spray with nonstick spray.
- Ladle 1 scoop of batter onto the griddle. (Batter will be thick! Just spread it out with the bottom of your ladle or the back of a spoon.) Cook until bubbles form in the batter and bottom is golden, approximately three minutes. Flip and cook until the second side is golden, another a minute or so. Adjust the heat as necessary as you go along. Serve while hot!
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
DADDY'S WHOLE WHEAT LOW FAT PANCAKES
These are very tasty yet good for you pancakes. If you like fluffy pancakes, you'll like these! I like the cinnamon flavor as well.
Provided by Turnercup1982
Categories Breakfast
Time 20m
Yield 14 medium cakes, 14 serving(s)
Number Of Ingredients 9
Steps:
- Combine all dry ingredients - set aside.
- Turn on pan, use 375 degrees if using a griddle. Pan is ready when drops of water dance on the griddle.
- Using a mixer, mix egg whites until stiff, set aside.
- Mix together: milk, egg yolks, oil and vanilla.
- Combine milk mixture and dry mixture, mix til almost smooth, some small lumps are ok.
- Now fold in egg whites to mixture. You may have some "white" still showing, do not mix til smooth as you want the "air in the whites".
- Now pour on hot griddle and cook til some bubbles appear and is brown on bottom (you can peek, but don't flip til ready).
- *Try to only flip once, as they will stay fluffier that way.
- Serve with low cal syrup or real Maple for those who still need it!
- Enjoy!
Nutrition Facts : Calories 95.4, Fat 2.1, SaturatedFat 0.4, Cholesterol 30.7, Sodium 142.4, Carbohydrate 15.3, Fiber 2.3, Sugar 1.1, Protein 4.3
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