Healthy Hot Cakes Recipes

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HEARTY COUNTRY HOT CAKES



Hearty Country Hot Cakes image

A thick hearty pancake that melts in your mouth.

Provided by chelseylee

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 12m

Yield 6

Number Of Ingredients 10

1 ½ cups buttermilk
1 ¼ cups all-purpose flour
⅓ cup white sugar
⅓ cup dry farina cereal (such as Cream of Wheat®)
¼ cup vegetable oil
1 egg
1 teaspoon vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt

Steps:

  • Combine buttermilk, flour, sugar, farina, oil, egg, vanilla extract, baking powder, baking soda, and salt in a bowl. Beat using an electric mixer on low until just combined.
  • Heat a lightly oiled griddle over medium-low heat. Drop batter by large spoonfuls onto the griddle and cook until middle is set, about 4 minutes. Flip and cook until golden brown on the other side, 3 to 5 minutes. Repeat with remaining batter.

Nutrition Facts : Calories 293 calories, Carbohydrate 41.9 g, Cholesterol 33.5 mg, Fat 10.8 g, Fiber 0.9 g, Protein 6.8 g, SaturatedFat 2.1 g, Sodium 540.3 mg, Sugar 14.3 g

HEALTHY HOT CAKES



Healthy Hot Cakes image

Provided by Molly O'Neill

Categories     breakfast, brunch, main course

Time 45m

Yield 3 servings (3 large cakes)

Number Of Ingredients 12

1/2 cup whole-wheat flour
1/2 cup unbleached white flour
1/4 cup buckwheat flour
2 tablespoons oat bran or wheat germ
2 teaspoons brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup low-fat milk or low-fat yogurt
1 egg white
1 whole egg
1 tablespoon vegetable oil

Steps:

  • In a large bowl, mix together the whole-wheat flour, unbleached white flour, buckwheat flour, oat bran or wheat germ, brown sugar, baking powder, baking soda and salt.
  • In a second bowl, combine the milk or yogurt, egg white and egg. Beat until frothy, then add the vegetable oil and beat to mix. Using a rubber spatula, fold this mixture into the large bowl. Stir only until ingredients are incorporated - do not overbeat. Cover the bowl with plastic wrap and refrigerate for 30 minutes.
  • Remove batter from refrigerator. Heat a nonstick griddle or skillet. Apply an additional swab of oil if necessary. Using a 4-ounce measuring cup, pour the batter for one cake onto the griddle and cook for about 3 minutes, or until the top is full of bubbles. Then flip the cake over with a spatula and cook for another minute. Repeat with remaining batter. Serve with amber maple syrup, apple compote (recipe follows) or berry puree (recipe follows).

Nutrition Facts : @context http, Calories 279, UnsaturatedFat 6 grams, Carbohydrate 44 grams, Fat 8 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 386 milligrams, Sugar 5 grams, TransFat 0 grams

HEALTHY HOT FUDGE PUDDING CAKE



Healthy Hot Fudge Pudding Cake image

My mom used to make a cake like this when I was younger. Being a dietitian I love to come up with ways to lighten a recipe, so I made some healthy changes. This version is as good as, if not better than, the original.&emdash;Jackie Termont, Elkhart, Indiana

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 9 servings.

Number Of Ingredients 10

1 cup all-purpose flour
1 cup sugar, divided
3 tablespoons plus 1/4 cup baking cocoa, divided
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup fat-free milk
1/3 cup prune baby food
1-1/2 teaspoons vanilla extract
1/4 cup plus 2 tablespoons packed brown sugar
1-1/4 cups boiling water

Steps:

  • In a large bowl, combine the flour, 3/4 cup sugar, 3 tablespoons cocoa, baking powder and salt. In another bowl, combine the milk, baby food and vanilla. Stir into dry ingredients just until moistened. Spread into an 8-in. square baking dish coated with cooking spray., Combine brown sugar with remaining sugar and cocoa; sprinkle over the batter. Carefully pour water over the top (do not stir). Bake, uncovered, at 350° for 28-32 minutes or until top is set and edges pull away from sides of dish. Serve warm.

Nutrition Facts : Calories 196 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 164mg sodium, Carbohydrate 46g carbohydrate (33g sugars, Fiber 1g fiber), Protein 3g protein.

HEALTHY PUMPKIN HOT CAKES



Healthy Pumpkin Hot Cakes image

I was looking forward to trying some pumpkin pancakes the other night, but the only recipe I had was bookmarked on my browser, and the internet was down! So, I decided to just modify a regular pancake recipe to fit my needs. While the result wasn't exactly what I was going for, I thought that it did still work out pretty well. This recipe could still use some work, but I wanted to get it posted so I wouldn't lose it (haha!), and to get any suggestions people may have to improve these.

Provided by qotw13

Categories     Breakfast

Time 20m

Yield 6 serving(s)

Number Of Ingredients 13

1/2 cup all-purpose flour
1/2 cup rolled oats
1 tablespoon brown sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 egg white, slightly beaten
2/3 cup pumpkin (I used the solid-pack canned stuff)
4 tablespoons applesauce
1 tablespoon canola oil
1/4 cup semi-sweet chocolate chips
cinnamon
nutmeg, and
clove, to taste

Steps:

  • Combine dry ingredients.
  • Combine wet ingredients and add to dry mixture.
  • If batter seems too thick, add 1 T water at a time until desire consistency (I only added 1 T).
  • Spoon a couple spoonfuls of batter into hot pan over medium-low to medium heat. You will probably have to spread the batter, since it is rather thick and will not spread itself.
  • Cook 1-2 minutes on each side.
  • These are pretty tasty by themselves, though I did try putting a little cottage cheese on top (mainly for the protein), or a very thin layer of cream cheese.

Nutrition Facts : Calories 141.2, Fat 5, SaturatedFat 1.5, Sodium 157.5, Carbohydrate 22.3, Fiber 1.5, Sugar 6.4, Protein 3.2

HOT CAKES



Hot Cakes image

Provided by Robin Finn

Categories     breakfast, brunch, dinner, main course, side dish

Time 15m

Yield 10 pancakes

Number Of Ingredients 9

1/2 cup cornmeal
1 tablespoon sugar
1/2 teaspoon salt
1 cup boiling water
2 eggs, separated
1 cup flour
1 tablespoon baking powder
1 cup milk
1/4 cup peanut, vegetable or corn oil

Steps:

  • Combine the cornmeal, sugar and salt in a saucepan.
  • Pour boiling water over, stirring constantly with a whisk. Cook, stirring, about two minutes and let cool. Add the egg yolks.
  • Sift together the flour and baking powder and stir it into the batter. Add the milk and oil.
  • Beat the egg whites until stiff and fold them in.
  • Lightly oil a griddle. Ladle about a third of a cup of the batter for each pancake. Cook until browned on one side. Turn and cook on the other side. Continue until all the batter is used.
  • Serve with syrup, preserves, jams or jellies.

Nutrition Facts : @context http, Calories 156, UnsaturatedFat 5 grams, Carbohydrate 19 grams, Fat 7 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 1 gram, Sodium 198 milligrams, Sugar 3 grams, TransFat 0 grams

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