Fat Free Whole Wheat Pancakes Recipes

100% WHOLE WHEAT LOW FAT PANCAKES

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.

HEALTHY WHOLE WHEAT PANCAKES

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!

FLUFFY NO SUGAR WHOLE WHEAT PANCAKES RECIPE

Steps:

• In a large bowl, using a whisk combine dry ingredients: whole wheat flour, baking powder, baking soda, and salt.
• In another bowl, use a whisk to combine the wet ingredients: buttermilk, egg, and melted butter.
• Add the wet mixture into the dry ingredients, and stir the two together until just barely mixed and leaving some lumps.
• Preheat a nonstick griddle to 375 degrees F and grease the surface with butter.
• Add small scoops of pancake batter (the batter will be thick) and use a cookie scoop to gently smooth the scoop into a flatter circle.
• Cook for a few minutes, until you see little bubbles forming on the surface.
• Flip the pancakes and cook for a couple minutes on the other side. If you peek underneath, the bottom should be golden brown.

WHOLE WHEAT BANANA PANCAKES - LOW FAT

Steps:

• Mix dry ingredients in a bowl.
• Combine wet ingredients.
• Whisk in dry ingredients.
• Using a 1/4 cup measure drop batter onto a hot frying pan.
• When pancakes begin to bubble flip them.
• Finished when golden on both sides.

LOW-CHOLESTEROL WHOLE WHEAT PANCAKES

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.

FAT FREE PANCAKE

Steps:

• mix first four ingredients and enough milk to make a runny batter.
• spray a pan with olive oil spray.
• pour batter onto pan.
• fry on each side at medium heat for about 45 seconds.
• top with berries, honey, etc.

100% WHOLE WHEAT PANCAKES

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.

DAIRY FREE WHOLE WHEAT PANCAKES

Steps:

• Preheat griddle to 350 degrees F (175 degrees C). In a large mixing bowl combine dry ingredients. In another large mixing bowl combine eggs, oil and almond extract; whisk until combined. Stir in soy milk. Add wet ingredients to dry ingredients and whisk until combined. Batter should be slightly thick, adjust liquid if necessary.
• Pour batter by the 1/4 cup full onto hot griddle. Cook until edges look dry and bubbles burst. Flip and cook another minute or so until golden brown. Serve warm.