| Whole Wheat Pancakes | February 14th, 2007 |
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Make that breakfast favorite just a little bit healthier. Still not exactly healthy, but an improvement. Mix in some berries to add a little something more. You can use other fruits as a topping, with whipped cream or syrup if you need that sweet taste. 1 cup whole wheat flour Oil a frying pan. Mix the flour, sugar, baking powder and salt in one bowl. In another bowl, scramble the egg, then add the milk and the 2 tablespoons of oil. Mix the dry and wet ingredients together, well enough to eliminate dry spots but no more. Heat the frying pan to medium temperature. Pour a pancake. The pancake will bubble. When the bubbling settles down and the edges are slightly dry, flip the pancake. When the pancake looks done, remove it and start another one. Obviously, kids love stuff like this. It’s a wonderful way to get them onto something a little healthier while still giving them a treat. Technorati Tags: whole wheat pancakes, breakfast ideas 26 Responses to “Whole Wheat Pancakes”Share your thoughts on this post, recipe ideas or anything else relevant. |
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July 27th, 2008 at 12:34 pm
These pancakes are great! I’m on a high protein diet, so I added some whey protein as well.
Try mixing in walnuts or flaxseed and topping with sliced bananas. The bananas really curbs the need for lots of syrup.
July 27th, 2008 at 3:09 pm
Glad you enjoyed them! The bananas sound like a great idea. I also sometimes take frozen berries, defrost them, and mash up with some honey or brown sugar. My kids love them, and they’re getting something more than sugar out of the deal.
July 30th, 2008 at 11:32 am
these pancakes turn out awesome! best whole wheat pancake recipe i’ve tried yet…they rise wonderfully (i live at 8,000 ft…so i added a little extra flour to help them rise) and are still light and fluffy!
August 22nd, 2008 at 5:27 am
Hi,
Sounds like a great recipe. I was wondering, though, how many servings this makes?
October 8th, 2008 at 11:28 am
good recipe. I added vanilla, cinnamon, and chopped apple. My favorite topping is a little bit of PB and honey. Yummy!
October 14th, 2008 at 11:59 am
these pancakes are delicious! light and fluffy. i used 2 tablespoons brown sugar instead of granulated sugar because i realized i had no sugar in the house. the result was great…it added a nice “molasses” taste to the pancakes. this recipe is a keeper for a nice cold weather morning breakfast!
October 26th, 2008 at 7:42 am
I added a spoonful of honey to the wet ingredients instead of the sugar and melted butter instead of oil. Turned out beautifully, and with the butter already in the pancakes you don’t need to put any on top.
October 31st, 2008 at 9:20 pm
We had this for breakfast today and loved it! Thanks for a great recipe.
November 2nd, 2008 at 8:23 am
i used light vanilla soy milk instead of the regular milk and sugar. turned out really really good!!
January 1st, 2009 at 9:00 am
Just made these delicious pancakes. They were fluffy and wholesome. I only added 1 tablespoon of oil and put a handful of quick oats in the batter with a little extra milk. Yummy!!!
January 10th, 2009 at 9:06 am
I used honey instead of sugar, 3/4 C soy milk and 1/4 cup water (to thin a bit). Instead of oil I used 1Tbsp New balance, nuked till liquid (15 sec) and 1Tbsp applesauce. I also whipped the egg white and folded it in after everything was almost mixed.
GREAT!
January 17th, 2009 at 8:35 am
I made this this morning, I used 1% milk and brown granulated sugar with a touch of vanilla it is very satisfying for the sweetmonster in me! Thank U!
January 21st, 2009 at 6:48 pm
These are fabulous! I ate them without adding extra syrup (one right out of the pan). To the recipe I exchange agave syrup for sugar. I also added a little vanilla and cinammon to the recipe. Further, in the second batch I exchanged about 1/4-1/3 of the wheat flour for creme of wheat. Yummy. I am so glad I found this recipe today.
January 23rd, 2009 at 5:53 pm
I used applesauce instead of the oil. Tastes delicious!
March 1st, 2009 at 9:30 am
I just made pancakes using this recipe and they are FANTASTIC! Pancakes have always been a weakness for me, and while I won’t be eating them all of the time, I’m excited to have found a recipe that is a healthier alternative to the boxed mixes.
I didn’t add the oil suggested and used a wee bit of olive oil and a pat of butter to coat my frying pan. I just like the buttery taste. To me these are great plain, I dunno why you’d wanna drench them in syrup, though a little TRUE maple syrup would probably complement them well!
Thanks for a great AND EASY recipe.
March 22nd, 2009 at 6:47 am
Made 10 medium size pancakes and the kids LOVED them! Very fluffy and chewy at the same time.
March 27th, 2009 at 7:44 am
I used this recipe as a base and changed it as follows:
I used white whole-wheat flour, added I T. ground Flax, and 1/2 t. cinnamon
I used buttermilk rather than milk and added about 1/4 c. fat free yogurt for some extra protein and tenderness. The pancakes turn out light and fluffy…very good! I took the suggestions from above and topped them with applesauce…my 8-year old gobbled them up!
March 27th, 2009 at 1:47 pm
Made these this morning, yum yum. Put 1tsp baking soda instead of 2 baking powder. Sprinkled/drizzled honey, lemon juice and cinnamon over…my housemate and I ate a whole batch to ourselves!
April 1st, 2009 at 10:16 am
How much honey can i use instead of the sugar? And the melting shortening?
May 31st, 2009 at 6:21 am
These were great! Did not make enough for a family of three
June 5th, 2009 at 6:11 am
Non-Dairy version – add some vanilla rice milk, yummy!!!
June 26th, 2009 at 7:29 am
This is an easy, delicious pancake recipe. I added some chopped apple, cinnamon and almond extract and used homemade apple butter for the topping. The pancakes are very filling. The whole family loved them.
July 3rd, 2009 at 11:03 am
These are great! I added a bit of vanilla extract and about 3 or 4 dashes of cinnamon to the batter. I also substituted Splenda for the sugar (my husband has diabetes). Although I could have eaten these with nothing on top (they were delicious by themselves), my husband and I both spread peanut butter and honey on them. Yummy!!!
September 10th, 2009 at 10:09 am
For me this recipe made 6 medium, thick pancakes (5″ diameter, 1/2″ thick), so if serving more than two people, double the recipe. I added 3/4c. wild blueberries (the small ones) and 1 tsp. real vanilla, then dusted the top pancake on each plate lightly with a cinnamon/powdered sugar mix. Served with a small pat of butter on top and a drizzle of real maple syrup and the comments were, “Restaurant quality!” and “Delicious!” No, not the healthiest breakfast, but if you’re going to eat a plateful of fried dough for breakfast, it may as well be fabulous.
October 28th, 2009 at 7:33 am
I’m putting ligonberries on them.
November 7th, 2009 at 1:53 pm
This recipe is a great start. Instead of the 1 cup of milk, I added 1/2 cup lowfat yogurt and 1 cup of vanilla rice milk. I also added cinnamon, nutmeg, ground flax seed, and vanilla. I only used 1 teaspoon of baking powder. The pancakes turn out with a consistency more like crepes. I make them silver-dollar sized and top them with either ligonberry preserves (thanks IKEA) or warm, real maple syrup. Delicious and healthy! If the batter is too thick, just add some water or more rice milk.