Nutty Whole Grain Silver Dollar Pancakes Recipes

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NUTTY WHOLE-GRAIN SILVER DOLLAR PANCAKES



Nutty Whole-Grain Silver Dollar Pancakes image

Bake up some hearty Bisquick® pancakes with whole-grain Wheaties® cereal, raisins and sunflower nuts.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 25m

Yield 6

Number Of Ingredients 9

3/4 cup Wheaties™ cereal, slightly crushed (1/2 cup)
1/4 cup raisins
1/4 cup dry-roasted sunflower nuts
2 cups Original Bisquick™ mix
1 1/2 cups Wheaties™ cereal, crushed (3/4 cup)
1 1/4 cups milk
2 eggs
1/3 cup Yoplait® Light Fat Free very vanilla yogurt (or any flavor)
3/4 cup honey

Steps:

  • In small bowl, toss 1/2 cup slightly crushed cereal, the raisins and nuts; set aside.
  • Heat griddle or skillet over medium heat or to 375°F. Grease griddle with vegetable oil if necessary (or spray with cooking spray before heating). In medium bowl, stir Bisquick mix, 3/4 cup crushed cereal, the milk and eggs with fork until blended.
  • For each pancake, pour 1 measuring tablespoon batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden.
  • For each serving, arrange 6 pancakes on plate. Top with 1 tablespoon yogurt and 2 1/2 tablespoons cereal mixture. Drizzle 2 tablespoons honey over all.

Nutrition Facts : Calories 450, Carbohydrate 79 g, Cholesterol 75 mg, Fat 2, Fiber 2 g, Protein 10 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 750 mg, Sugar 48 g, TransFat 1 g

GRAIN AND NUT WHOLE WHEAT PANCAKES



Grain and Nut Whole Wheat Pancakes image

If you like Harvest Grain N' Nut pancakes, I have the recipe for you. Nutty, moist and tasty pancakes! This is the BEST pancake recipe I've tried, and I've tried many...

Provided by Myleen Sagrado Sjödin

Categories     Breakfast and Brunch     Pancake Recipes     Whole Grain Pancake Recipes

Time 30m

Yield 6

Number Of Ingredients 11

1 ½ cups old-fashioned oatmeal
1 ½ cups whole wheat flour
2 teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
1 ½ cups buttermilk
1 cup milk
¼ cup vegetable oil
1 egg
⅓ cup sugar
3 tablespoons chopped walnuts

Steps:

  • Grind the oats in a blender or food processor until fine. In a large bowl, combine ground oats, whole wheat flour, baking soda, baking powder, and salt.
  • In another bowl, combine buttermilk, milk, oil, egg, and sugar with an electric mixer until smooth. Mix wet ingredients into dry with a few swift strokes. Stir in nuts, if desired.
  • Lightly oil a skillet or griddle, and preheat it to medium heat. Ladle 1/3 cup of the batter onto the hot skillet; cook the pancakes for 2 to 4 minutes per side, or until brown.

Nutrition Facts : Calories 383 calories, Carbohydrate 52.2 g, Cholesterol 36.7 mg, Fat 15.5 g, Fiber 6 g, Protein 11.8 g, SaturatedFat 3.1 g, Sodium 768.7 mg, Sugar 16.4 g

MULTI-GRAIN AND NUT PANCAKES



Multi-Grain and Nut Pancakes image

Melt in your mouth pancakes with a little crunch!

Provided by Erin, The $5 Dinner Mom

Categories     Breakfast

Number Of Ingredients 17

1/2 cup all purpose flour
1/4 cup whole wheat flour
1/4 cup white corn meal
1/2 cup quick cooking oats
1/2 cup ground flax seeds
1/2 cup walnuts, finely chopped
1/4 cup brown sugar
1 tsp ground cinnamon
dash of ground ginger
dash of ground cloves
2 tsp baking powder
1 tsp baking soda
2 cups plain Greek whole fat yogurt
3/4 cup milk
1 tsp vanilla extract
1/2 cup pecans, chopped
Butter and syrup, for serving

Steps:

  • Heat your griddle to 375 degrees.
  • In a large bowl, combine flour, whole wheat flour, corn meal, oats, flax seeds, walnuts, brown sugar, cinnamon, ginger, cloves, baking powder, and baking soda. Stir until there are no lumps and all ingredients are distributed.
  • Make a well in the middle of the dry ingredients. In the well, place the yogurt, milk, and vanilla extract. Starting in the center combine these wet ingredients thoroughly. Then stir in the the surrounding dry ingredients until smooth.
  • Add the pecans and stir.
  • Butter the griddle or spray with nonstick cooking spray. Spoon batter onto griddle 1/4 cup at a time. Cook on each side for about 4 minutes or until done.
  • Serve warm with butter and syrup or fruit.

NUTTY BUTTERMILK OAT PANCAKES



Nutty Buttermilk Oat Pancakes image

-Joan Hallford, North Richland Hills, Texas

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 8 pancakes.

Number Of Ingredients 10

1 cup quick-cooking oats
1-1/4 cups buttermilk
1/2 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2 tablespoons plus 1-1/2 teaspoons canola oil
1 egg, lightly beaten
1/3 cup finely chopped pecans

Steps:

  • In a large bowl, combine oats and buttermilk; let stand for 5 minutes. In a small bowl, combine the flour, sugar, baking powder, salt and baking soda; stir into oat mixture. Add oil and egg. Fold in pecans. Let stand for 10 minutes. , Pour batter by 1/4 cupful onto greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown.

Nutrition Facts : Calories 339 calories, Fat 19g fat (3g saturated fat), Cholesterol 56mg cholesterol, Sodium 571mg sodium, Carbohydrate 33g carbohydrate (8g sugars, Fiber 3g fiber), Protein 10g protein.

WHOLE GRAIN SILVER DOLLAR PANCAKES



Whole Grain Silver Dollar Pancakes image

I have not tried these pancakes. I'm posting this for safe keeping. I found this recipe in Scholastic Parent & Child. Tip: To ensure pancakes that are tender and light, take care not to overmix the batter.

Provided by internetnut

Categories     Breakfast

Time 17m

Yield 8 4-inch pancakes, 8 serving(s)

Number Of Ingredients 9

1/4 cup old fashioned oats (not instant)
1 cup whole wheat flour
1/4 cup packed dark brown sugar
1 teaspoon salt
1 teaspoon baking powder
1 1/4 cups milk
2 eggs
4 tablespoons butter, melted
1 teaspoon vanilla

Steps:

  • In a food processor, grind oats until they are the consistency of flour. Transfer to a bowl and whisk in flour, sugar, salt, and baking powder.
  • In a separate bowl, whisk together milk, eggs, butter, and vanilla.
  • Pour liquid ingredients into flour mixture and whisk until just combined--a few lumps are ok.
  • Lightly coat a griddle or nonstick skillet with oil. Heat to medium-high and spoon 2 tablespoons (1/8 cup) batter for each pancake. Cook until bubbles form on top and batter is set about 1-2 minutes. Using a thin, flexible spatula, flip pancakes and cook until golden brown, 1-2 minutes more. If desired, serve with warm pure maple syrup.

Nutrition Facts : Calories 182, Fat 8.8, SaturatedFat 5, Cholesterol 73.5, Sodium 416.7, Carbohydrate 21.4, Fiber 2.1, Sugar 6.9, Protein 5.3

SILVER DOLLAR PANCAKES



Silver Dollar Pancakes image

These mini pancakes are so much more than a delicious breakfast. Use these silver dollar pancakes as the base for a variety of sweet or savory appetizers or desserts.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 34

Number Of Ingredients 7

1 cup all-purpose flour (spooned and leveled)
1 teaspoon sugar
1 1/2 teaspoons baking powder
1/4 teaspoon coarse salt
1 cup whole milk
2 tablespoons unsalted butter, melted
1 large egg

Steps:

  • In a small bowl, whisk together flour, sugar, baking powder, and salt. In a medium bowl, whisk together milk, butter, and egg. Add flour mixture to milk mixture and whisk until just moistened (batter should have some lumps).
  • Heat a large nonstick or cast-iron skillet over medium. With a paper towel coated in butter, lightly grease skillet. Working in batches, drop batter by tablespoonfuls into skillet. Cook until bubbles appear on top and a few have burst, 2 minutes. Flip and cook until browned on underside, 1 minute. Repeat with more butter and remaining batter, wiping skillet clean between batches. Serve with desired toppings.

Nutrition Facts : Calories 223 g, Fat 9 g, Fiber 1 g, Protein 7 g

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