Whole Wheat Oatmeal Flaxseed Pancakes Recipes
FLAXSEED OATMEAL PANCAKES
Steps:
- In a large bowl, combine the first 7 ingredients. In a small bowl, whisk the egg yolk, buttermilk, brown sugar, oil and vanilla; stir into dry ingredients just until moistened. , In a small bowl, beat egg white on medium speed until stiff peaks form. Fold into batter. , Pour batter by 1/4 cupfuls onto a greased hot griddle coated; turn when bubbles form on top. Cook until the second side is golden brown.
Nutrition Facts : Calories 273 calories, Fat 13g fat (2g saturated fat), Cholesterol 108mg cholesterol, Sodium 357mg sodium, Carbohydrate 31g carbohydrate (10g sugars, Fiber 5g fiber), Protein 10g protein. Diabetic Exchanges
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
WHOLE WHEAT PANCAKES WITH FLAX SEED
I make these 2 times a week for my family. Mostly for dinner believe it or not. My girls love this recipe. The flax seed is whole which makes it easier to eat. They kids don't even taste it or feel it when eaten but they do get the health benefits. Started out just for breakfast but now we eat these 2 times a week to cut down on meat cost. Very budget friendly.
Provided by volkswagon mama
Categories Breakfast
Time 15m
Yield 20 pancakes, 6 serving(s)
Number Of Ingredients 8
Steps:
- Whole wheat flour, baking powder, whole flax seed and salt mix in separate bowl. In a small bowl mix olive oil, milk, vanilla and eggs together till blended. Pour wet ingredients into dry ones and mix well. Cook just like traditional pancakes.
- Optional: Instead of vanilla, add banana favoring, crushed walnuts and a teaspoon of honey. My kids love this one.
- You can also add mashed banana's, or baked pumpkins, dried fruit, or even bran to it. Endless possibilities.
Nutrition Facts : Calories 421.2, Fat 17.8, SaturatedFat 5.1, Cholesterol 158.1, Sodium 740.8, Carbohydrate 51.8, Fiber 8.7, Sugar 0.7, Protein 17.4
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WHOLE WHEAT OATMEAL PANCAKES - SALLY'S BAKING ADDICTION
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- Toss the flour, oats, salt, baking powder, and cinnamon together in a large bowl. Set aside. In a separate medium bowl, whisk the egg and milk together. Whisk in the brown sugar and yogurt until no lumps remain. Whisk in the vanilla until combined.
- Make a well in the dry ingredients and pour the wet ingredients in. Stir gently until just combined. Do not overmix the batter or your pancakes will be tough and very dense. Add any mix-ins you prefer, but again – do not overmix the batter.
- Heat a griddle or skillet over medium heat. Coat generously with cooking spray, oil, or butter. Once hot, drop about 1/4 cup of batter on the griddle. Cook until the edges look dry and bubbles begin to form on the center or sides, about 1 minute. Flip and cook on the other side until cooked through, about 2 more minutes. Coat griddle/skillet again with nonstick spray for each pancake or batch of pancakes.
- Keep pancakes warm in a preheated 200°F (93°C) oven until all pancakes are cooked. Serve immediately. Pancakes taste best right after they are made.
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