Best Whole Grain Pancakes And Waffles Recipes

HEALTHY SOURDOUGH WHOLE GRAIN WAFFLES AND PANCAKES

Healthy Sourdough Whole Grain Waffles and Pancakes image

The perfect waffles! Crispy, crunchy on the outside, tender and melt-in-your-mouth inside, and they're good for you too! Our favorite recipe because it's so easy and makes delectable yet healthy whole grain waffles or pancakes that use up that extra starter so it doesn't go to waste. This is a Grandma Approved Recipe

Provided by rosieo

Categories One Dish Meal

Time 10m

Yield 3-4 serving(s)

Number Of Ingredients 8

Ingredients

1/2 cup sourdough starter
1/2 cup whole wheat flour
1/2 cup any whole grain flour (see notes)
1 cup water or 1 cup milk
1 egg
2 tablespoons oil or 2 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon baking soda

Steps:

In a large bowl, stir together the starter, flours and water (or milk).
Cover bowl with plastic wrap and let it rest one to twelve hours. I usually mix it the night before.
In the morning while you're waiting for the waffle iron or pancake pan to heat up, mix the egg, oil, and salt into the flour mixture. Just before cooking, stir in the baking soda.
Using a quarter or half cup measuring cup ladle the batter onto the hot pan. For waffles cook according to the waffle iron directions, usually around 5 minutes, for pancakes flip when the edges start to bubble and the surface loses it's gloss.
Notes- You can use your choice of whole grains. I like rice flour, available at Whole Foods or health food stores. It adds a light crunchy texture to waffles. I've also used quinoa, barley, spelt, and coconut flours with great success. (If you use half cornmeal it makes a most excellent supper when topped with chili or beans n cheese!).
This recipe doubles or triples beautifully if you're feeding a crowd.
This recipe doesn't call for sugar, as I've found that using sugar in waffles makes them stick to the waffle iron. Without sugar they never stick (no need to grease the iron) and with the sweet flavor of whole grains you truly won't miss it. For pancakes you can add a tablespoon or two of sugar if you must.
A teaspoon of vanilla in the batter makes them smell terrific as they bake but we don't notice much difference in the taste, so I save that for company :).
I love my Hamilton Beach Flip 'n Fluff ($19 on amazon) and it makes 9 4" waffles with this recipe.

WHOLE GRAIN PANCAKES AND WAFFLES

Whole Grain Pancakes and Waffles image

We had my reservations about using whole wheat flour, but these pancakes turned out wonderfully! They have a great whole grain texture - not tough at all - and your picky family members will like them!

Provided by Muna Escobar

Categories Pancakes

Time 20m

Number Of Ingredients 14

Ingredients

1 c whole wheat flour (i used freshly ground)
1 c oats, processed to flour
1/3 c nonfat milk powder
1 Tbsp baking powder
1/4 tsp salt
2 Tbsp butter, melted
2 large eggs
1 1/2 c water
LARGE BATCH OF MIX TO STORE & USE AS NEEDED
4 c whole wheat flour ( i use freshly ground)
4 c oats, processed into flour in food processor
1 1/3 c dry milk
1/4 c baking powder
1 tsp salt

Steps:

1. Combine all dry ingredients.
2. Add the remaining ingredients & let sit a few minutes for the oats & flour to absorb some of the liquid.
3. Prepare as you would pancakes using a 1/4 cup measuring cup to measure out batter. This should make about 12 6" pancakes.
4. About 80 calories per pancake & about 18 grams carbohydrate
5. This mix can also be used to make waffles.
6. To make cookies add to the dry ingredients: 2/3 cup brown sugar, 2 tsp cinnamon, 2/3 cup raisins or chocolate chips, 1/2 cup applesauce, 2 eggs & 1 tsp vanilla. Mix & drop onto greased baking sheet & bake for about 12 minutes at 350'
7. FOR THE LARGE BATCH: COMBINE ALL INGREDIENTS, STORE IN A GALLON SIZE JAR OR CONTAINER. USE 2 CUPS MIX, 2 CUPS MILK, 2 EGGS & 1/4 CUP MELTED BUTTER, OIL OR APPLESAUCE & PREPARE AS PANCAKES