Sweet Whole Wheat Pancakes Recipes

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100% WHOLE WHEAT PANCAKES



100% Whole Wheat Pancakes image

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

2 cups whole wheat flour
2 tablespoons white sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 ¼ cups buttermilk
2 eggs
3 tablespoons vegetable oil

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

SWEET WHOLE WHEAT PANCAKES



Sweet Whole Wheat Pancakes image

The added sugar (I use Splenda) to this batter is wonderful when adding blueberries to the mix. Also, the use of buttermilk makes them light and fluffy.

Provided by CoffeeB

Categories     Breakfast

Time 15m

Yield 6 serving(s)

Number Of Ingredients 10

3/4 cup self-rising flour
3/4 cup whole wheat flour
3 tablespoons sugar (if using Splenda, 2 T.)
1/4 tablespoon salt
1 teaspoon baking soda
1 tablespoon maple syrup
1 egg
1 cup buttermilk
3/4 cup 2% low-fat milk (I use skim)
1 cup blueberries or 1 cup any chopped fruit

Steps:

  • In a large bowl, combine the dry ingredients.
  • In a medium bowl, combine remaining ingredients except berries.
  • Mix well.
  • Add wet ingredients to dry ingredients.
  • Mix until smooth.
  • Lightly coat a griddle with non-stick cooking spray.
  • Ladle approximately 1/4 cup batter on griddle.
  • Sprinkle with berries.
  • Cover berries with additional batter.
  • Cook until bubbles form.
  • Flip and cook other side until golden brown.

Nutrition Facts : Calories 196.9, Fat 2.4, SaturatedFat 1, Cholesterol 35.1, Sodium 768.9, Carbohydrate 38, Fiber 2.6, Sugar 14.4, Protein 7.1

WHOLE WHEAT BANANA PANCAKES



Whole Wheat Banana Pancakes image

This delicious banana pancake recipe is made with whole wheat flour and honey, so it contains no refined carbohydrates and has a pleasantly nutty flavor.

Provided by Chris E.

Time 30m

Yield 8

Number Of Ingredients 14

1 ½ cups whole wheat flour
1 ¾ teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
¾ teaspoon ground nutmeg
½ teaspoon ground ginger
1 ½ cups milk
2 large eggs, separated, divided
3 tablespoons unsalted butter, melted
2 tablespoons honey
1 teaspoon vanilla extract
2 medium bananas, thinly sliced
½ cup chopped walnuts
1 teaspoon vegetable oil, or as needed

Steps:

  • Combine flour, baking powder, cinnamon, salt, nutmeg, and ginger in a large bowl.
  • Combine milk, egg yolks, melted butter, honey, and vanilla in a medium bowl. Stir into the flour mixture and mix briefly to form a lumpy batter.
  • Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Gently fold into the pancake batter. Gently fold in bananas and walnuts.
  • Heat vegetable oil in a skillet over medium heat. Working in batches, pour or scoop 1/4 cupfuls batter onto the hot surface and cook until golden brown, 2 to 3 minutes per side.

Nutrition Facts : Calories 254.9 calories, Carbohydrate 31.4 g, Cholesterol 61.6 mg, Fat 12.4 g, Fiber 4.2 g, Protein 7.7 g, SaturatedFat 4.4 g, Sodium 436.1 mg, Sugar 10.6 g

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