SKINNY WHOLE GRAIN BROWN SUGAR-CINNAMON PANCAKES
58% less sugar• 86% less sat fat than the original recipe. This nutritious and delicious brown sugar infused treat is soooo good, you'll be craving breakfast for lunch, dinner, dessert and a mid-night snack.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 30m
Yield 8
Number Of Ingredients 10
Steps:
- In a large bowl, combine flour, cereal, brown sugar, baking powder, salt, and half of the cinnamon. In a medium bowl, combine eggs, buttermilk, and oil. Add to flour mixture. Stir just until combined but still slightly lumpy.
- Heat a lightly greased griddle or heavy skillet over medium heat until a few drops of water dance across the surface. For each pancake, pour a scant 1/4 cup batter onto the hot griddle.
- Cook over medium heat until pancakes are golden brown, turning when pancake surfaces are bubbly and edges are slightly dry (about 1 to 2 minutes per side). Serve immediately, or keep warm in a loosely covered ovenproof dish in a 200° F oven for up to 30 minutes. Serve topped with applesauce and remaining 1/2 teaspoon ground cinnamon.
Nutrition Facts : Calories 230, Carbohydrate 35 g, Cholesterol 50 mg, Fat 1, Fiber 3 g, Protein 7 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 12 g, TransFat 0 g
WHOLE-GRAIN CARAMEL APPLE OVEN PANCAKE
This high-fiber, low-fat breakfast dish is a crowd pleaser. It's sweet and tender and quicker to make than individual pancakes. We love it with just a dusting of confectioners' sugar, or try it with a drizzle of maple syrup.
Provided by Food Network Kitchen
Time 1h5m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Blend the milk and eggs in a blender until thoroughly mixed. Add the flour, vanilla, cinnamon, 1/2 teaspoon salt and lemon zest and blend again until combined, scraping down the sides if necessary, about 15 seconds. Cover the blender jar and refrigerate while cooking the apples.
- Melt the butter in a 10-inch nonstick oven-safe skillet over medium heat. Add the apples and sprinkle them with the granulated sugar. Reduce the heat to medium-low and cook the apples, stirring occasionally, until golden brown and softened, 20 to 25 minutes. Arrange the apples evenly in the skillet. Remix the batter to reincorporate the ingredients, then pour it over the apples.
- Bake the pancake until it is browned and set in the center and the sides have risen about 1 1/2 inches, 25 to 30 minutes. Serve directly from the skillet or use a large spatula to transfer the pancake to a plate. Dust with confectioners' sugar.
Nutrition Facts : Calories 310 calorie, Fat 11 grams, SaturatedFat 6 grams, Cholesterol 160 milligrams, Sodium 320 milligrams, Carbohydrate 45 grams, Fiber 6 grams, Protein 9 grams, Sugar 24 grams
WHOLE WHEAT, OATMEAL AND BANANA PANCAKES
Found this on another site, Wholesome oat and whole wheat banana pancakes that will bake up light and fluffy-the secret is letting the batter rest for 5 minutes. States "A basic whole-grain pancake to get you going in the morning. Yu can also like to change it up a bit by adding 1/2 cup applesauce and 1 1/2 teaspoons of cinnamon instead of the banana
Provided by Bonnie G 2
Categories Breakfast
Time 24m
Yield 12 pancakes, 6 serving(s)
Number Of Ingredients 13
Steps:
- Place the rolled oats into the jar of a blender and blend until the texture resembles coarse flour.
- Whisk together the blended oats, whole wheat flour, all-purpose flour, brown sugar, dry milk powder, baking powder, baking soda, and salt in a bowl; set aside.
- Whisk together the egg, milk, vegetable oil, and vanilla.
- Stir in the mashed banana.
- Pour the egg mixture into the flour mixture and stir just until moistened.
- Let the batter stand for 5 minutes.
- Heat a lightly oiled griddle over medium-high heat.
- Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry, about 2 minutes.
- Flip, and cook until browned on the other side.
- Repeat with remaining batter.
WHOLE WHEAT BROWN SUGAR BANANA BREAD PANCAKES
Came across these on a web site called how sweet it is the other day and with the vanilla maple glaze they are a true sweet treat. Take note these are not for the diet conscious.
Provided by Debbwl
Categories Breakfast
Time 20m
Yield 12 pancakes
Number Of Ingredients 13
Steps:
- In a large bowl, combine flour, baking powder, sugar, salt, cinnamon, and nutmeg in a large bowl. Measure out the milk and add the vanilla extract to it. Whisk together the dry ingredients and add in milk and vanilla, stirring to combine. The mixture will still be dry. Add in mashed bananas and mix. Add in melted butter and stir until batter is somewhat smooth.
- Heat a skillet or grilled on medium heat. Using a 1/3 cup measure, spoon batter into rounds and cook until bubbles form on top - about 2-3 minutes. Flip and cook for a minute or two more. Repeat with remaining batter. Serve hot with vanilla maple glaze.
- Glaze: Combine all ingredients in a bowl and stir until smooth. Pour over pancakes.
- Note: if you don't have/can't find whole wheat pastry flour, use 1 cup of regular whole wheat and 1 cup of all purpose. Or 2 cups of all purpose.
Nutrition Facts : Calories 209.9, Fat 3.1, SaturatedFat 1.7, Cholesterol 7, Sodium 136.4, Carbohydrate 44.1, Fiber 3.1, Sugar 24.2, Protein 3.5
WHOLE GRAIN FLAX SEED PANCAKE MIX
This mix is great to have on hand for quick, delicious pancakes. Keep in mind that 1 cup of the mix, when combined with the egg, oil, and water, will make 5 to 6 pancakes. To grind the flax seeds, simply use a coffee or spice grinder. This would make a great gift in a basket with a pancake turner, skillet, syrup, etc. Taken from Whole Foods.
Provided by Sharon123
Categories Breakfast
Time 25m
Yield 4 1/2 cups
Number Of Ingredients 12
Steps:
- For the pancake mix combine flax seeds, flour, cornmeal, oats, dry milk, sugar, baking powder, baking soda and salt in an airtight container in the refrigerator until ready to use.
- For the pancakes, put 1 cup of the pancake mix, egg, oil and water into a large bowl and stir together with a fork just until combined.
- For each pancake, pour about 1/3 cup of the pancake batter onto a greased griddle and cook, flipping once, until golden brown and cooked through.
Nutrition Facts : Calories 506.8, Fat 13.1, SaturatedFat 1.6, Cholesterol 44, Sodium 1309.4, Carbohydrate 83.4, Fiber 13.3, Sugar 11.2, Protein 19.4
WHOLE GRAIN-BUTTERMILK PANCAKES
Categories Dairy Breakfast Brunch Kid-Friendly Quick & Easy High Fiber Mother's Day Father's Day New Year's Day Fall Winter Molasses Maple Syrup Whole Wheat Hominy/Cornmeal/Masa Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 20 pancakes
Number Of Ingredients 12
Steps:
- Mix first 7 ingredients in medium bowl to blend. Whisk buttermilk, eggs, 2 tablespoons melted butter and molasses in large bowl to blend. Add dry ingredients; mix just until blended. Heat griddle or heavy large skillet over medium heat. Brush with butter. Working in batches, drop scant 1/4 cup batter onto griddle for each pancake. Cook until brown, about 3 minutes per side, brushing griddle with more butter as needed. Serve with syrup.
WHOLE WHEAT CINNAMON PANCAKES
Trying to eat healthier, but still trying to keep my men happy! I took 3 recipes, combined what I liked, and came up with this! You can leave out the cinnamon if desired. Would be amazing with homemade apple sauce!
Provided by Jewels
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Whisk buttermilk, eggs, and milk together in a bowl until blended; add oats and whisk until oats are wet, about 30 seconds. Set aside until oats absorb some liquid, about 5 minutes.
- Stir flour, sugar, baking powder, salt, baking soda, and cinnamon into the oat mixture; whisk until completely blended into a batter.
- Melt 1/2 teaspoon butter in a skillet over medium heat. Ladle batter into the skillet and cook until bubbles appear on the surface, 2 to 3 minutes. Flip with a spatula and continue cooking until browned on the other side, 1 to 2 minutes more. Repeat with remaining butter and batter.
Nutrition Facts : Calories 245.4 calories, Carbohydrate 34.7 g, Cholesterol 69.1 mg, Fat 8 g, Fiber 4.6 g, Protein 10.4 g, SaturatedFat 3.8 g, Sodium 860.6 mg, Sugar 6.3 g
WHOLE WHEAT GRAHAM CRACKER PANCAKES
This is a great way to get a generous amount of whole grain for breakfast, without compensating for flavor or ease. Every Sunday, my benefactor and I make a special breakfast, and we were looking to switch up the usual menu. With a slight change to a simple pancake recipe, we added both the flavors of whole wheat and graham cracker to create the perfect mix. Both of us love graham cracker crumbs, so why not combine it with another favorite?! These have a great texture and flavor, and still hold there shape well when cooking! This recipe is easily doubled for more or hungrier people. *Whole wheat flour can but substituted for the all-purpose flour for a more grainier flavor.
Provided by For Goodness Bake
Categories Breakfast
Time 25m
Yield 14 2inch pancakes, 3-4 serving(s)
Number Of Ingredients 13
Steps:
- Sift flours, graham cracker crumbs, brown sugar, powder, and salt into a medium sized bowl.
- In a separate bowl, whisk milk, butter and egg until frothy.
- Combine milk mixture into the flour mix and stir until just combined. (try not to over-stir).
- Heat a non-stick skillet, spray with pam.
- Pour desired amount of batter onto skillet, cook until able to flip, cook for additional 1-2 minutes on other side.
- Flip onto plate and eat up!
Nutrition Facts : Calories 323, Fat 11.9, SaturatedFat 5.8, Cholesterol 90.8, Sodium 464.1, Carbohydrate 48.2, Fiber 3.5, Sugar 15.6, Protein 7.5
WHOLE GRAIN GRANOLA PANCAKES
From Dee's Cereal website, granola pancakes made with whole wheat flour, sounds wonderful and wanted to share.
Provided by Shannon Holmes
Categories Breakfast
Time 20m
Yield 6 pancakes, 3 serving(s)
Number Of Ingredients 10
Steps:
- Combine flour, cereal, salt, baking powder and cinnamon in a mixing bowl. Set aside.
- Hint: Melt the margarine in the skillet you intend to use to cook the pancakes.
- Combine egg and brown sugar. Beat with fork until sugar is mostly dissolved. Add milk and vanilla. Stir.
- Add melted margarine as you stir the liquid mixture.
- Add dry ingredients and stir gently until blended. Let stand 3-5 minutes.
- Ladle onto a preheated non-stick skillet or griddle. Cook until lightly browned on each side, turning only once.
- Top with syrup, fruit spread or fresh fruit of your choice. Applesauce is especially good. Servings: 3 or 6 pancakes.
Nutrition Facts : Calories 282.4, Fat 11, SaturatedFat 4.1, Cholesterol 82.3, Sodium 542.2, Carbohydrate 35.4, Fiber 4.2, Sugar 8.9, Protein 11.2
WHOLE GRAIN PANCAKES
Delicious and healthy whole grain pancakes. I love these topped with berries and yogurt.
Provided by Jennifer Goss
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- In a large bowl, stir together the whole wheat flour, oats, cornmeal, flaxseed meal, brown sugar, baking powder, and baking soda. Pour in buttermilk and egg. Stir just until smooth.
- Heat a large skillet or griddle over medium heat. Coat with cooking spray. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter.
Nutrition Facts : Calories 306.1 calories, Carbohydrate 53.2 g, Cholesterol 51.4 mg, Fat 5.9 g, Fiber 6.5 g, Protein 12.7 g, SaturatedFat 1.5 g, Sodium 440 mg, Sugar 16.3 g
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