100 Whole Wheat Low Fat Pancakes Recipes

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.

Steps:

• Combine whole wheat flour, brown sugar, baking powder, cinnamon, baking soda, salt, ginger, and nutmeg in a mixing bowl, ideally one with a lip for pouring the batter later. Mix with a fork or whisk.
• Combine milk, eggs, banana, oil, and vanilla extract in another bowl. Beat together using a hand mixer until frothy.
• Heat a griddle or frying pan to 350 to 375 degrees F (175 to 190 degrees C), depending on altitude.
• Pour milk mixture over the flour mixture and mix until just combined and most lumps have incorporated into the batter. Fold in apple. Let batter rest for 5 minutes.
• Pour or ladle 1/3 cup of batter onto the griddle. Cook until edges are dry and bubbles form on the edges, 2 to 3 minutes. Flip and cook until bottom is golden brown, about 2 minutes more. Repeat with remaining batter.

Steps:

• Preheat non-stick skillet over medium heat.
• Using whisk, combine all ingredients until smooth.
• Pour approximately 1/4 c batter into skillet (form 5" circle).
• When edges begin to bubble and lift from skillet (about 2 minutes), flip pancakes.
• Cook both sides until golden brown.

Steps:

• Sift whole wheat flour into a large bowl. Add baking powder and baking soda and mix well.
• In another bowl, mix the yogurt, milk and egg together well.
• Add the wet mix to the dry mix and stir to make sure all ingredients are incorporated well.
• Leave the batter to rise for 10-15 minutes. This will let the yogurt and baking soda react and bubbles should start to appear.
• Grease a non-stick skillet and heat it up. Turn the heat down to medium before cooking the pancakes.
• Use about 1/8 cup batter for a small, 3-4" pancake. Cook until the edges of the pancake are slightly browned before flipping. Cook the other side until done.
• Adjust heat and/or regrease skillet if needed. Serve with toppings.