WHOLE GRAIN PANCAKE MIX
I found this basic recipe in my local newspaper, and tweaked it for our family. It has all the convenience of commercial pancake mix...plus it is packed with whole grains. Even with the grains this is a light and fluffy pancake.-Dorcas Byler, Brevard, North Carolina
Provided by Taste of Home
Time 25m
Yield 8 pancakes per batch.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first seven ingredients. Place oats in a food processor; cover and process until ground. Stir into flour mixture. Divide mixture among five airtight containers. Store for up to 6 months. Yield: 15 cups., To prepare pancakes: Pour 1 cup mix into a large bowl. In a small bowl, whisk the egg, water and oil; stir into pancake mix just until moistened., Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown.
Nutrition Facts : Calories 193 calories, Fat 9g fat (1g saturated fat), Cholesterol 56mg cholesterol, Sodium 501mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges
WHOLE GRAIN PANCAKES (& MAKE-AHEAD MIX)
I found this in the March 8, 2007 Edmonton Journal, and tried it the same night! It's a little different than my usual recipe, but a lot healthier, too! And you know it's a winner when the kids (ages 2 & 4) had thirds!! The Edmonton Journal says it's from Lorna Sass's WHOLE GRAINS (Publisher: Clarkson Potter). *Note that the Nutrition Facts will be off because you only use a third of the dry ingredients each time you make it!* --edited March 12/07-- I made this recipe this morning without buttermilk or even soured milk... just with milk. Still pretty good! Not as rich, but still tasty.
Provided by KindergartenMom
Categories Breakfast
Time 22m
Yield 12 3-inch pancakes
Number Of Ingredients 11
Steps:
- Place oats in a spice grinder or mini processor and process to the consistency of flour; transfer to a large bowl.
- Mix in pastry flour, sugar, baking powder, baking soda, and salt.
- Place 1 1/3 cups of the mix into each of three zipper-top plastic bags. Refrigerate or freeze up to three months.
- When ready to make pancakes, lightly beat eggs in a large bowl.
- Blend in buttermilk, butter, and vanilla.
- Add one package of pancake mix and stir just until the mixture forms a lumpy batter. Avoid overmixing.
- Heat a large griddle or skillet over medium heat and use a silicone brush or paper towel to coat it lightly with oil.
- When a drop of water thrown on the griddle sizzles, pour on 1/4 cup of batter for each pancake, leaving space between them for the pancakes to spread. (If the batter is too thick to pour easily, stir in a few more tablespoons of buttermilk.).
- When the pancakes become slightly dry around the edges and little bubbles appear on the surface (after approximately 2-3 minutes), flip them.
- Cook until brown on the second side (approx. 1-2 additional minutes).
- Serve immediately or keep warm in a single layer on a rack in a 200F oven.
Nutrition Facts : Calories 180, Fat 3.8, SaturatedFat 1.8, Cholesterol 41.4, Sodium 772.2, Carbohydrate 31.7, Fiber 4.3, Sugar 5.7, Protein 6.9
WHOLE GRAIN PANCAKE MIX
A nice healthy pancake my family enjoys. I think I originally found this recipe in Canadian Living Magazine many years ago.
Provided by donna in niagara f
Categories Breakfast
Time 15m
Yield 4 pancakes
Number Of Ingredients 12
Steps:
- Mix above ingredients together then place in food processor to mix again.
- To make pancakes beat 1 egg, 1 tbsp oil, 1/2 cup milk and 1/4 tsp vanilla together.
- Add 3/4 cup pancake mix and mix till just blended.
- Let stand 5 minute.
- Make pancakes as usual in buttered skillet.
Nutrition Facts : Calories 370.7, Fat 8.3, SaturatedFat 2, Cholesterol 58.7, Sodium 1041.7, Carbohydrate 61.9, Fiber 8, Sugar 11.7, Protein 15.8
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
HEALTHY SOURDOUGH WHOLE GRAIN WAFFLES AND PANCAKES
The perfect waffles! Crispy, crunchy on the outside, tender and melt-in-your-mouth inside, and they're good for you too! Our favorite recipe because it's so easy and makes delectable yet healthy whole grain waffles or pancakes that use up that extra starter so it doesn't go to waste. *This is a Grandma Approved Recipe*
Provided by rosieo
Categories One Dish Meal
Time 10m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, stir together the starter, flours and water (or milk).
- Cover bowl with plastic wrap and let it rest one to twelve hours. I usually mix it the night before.
- In the morning while you're waiting for the waffle iron or pancake pan to heat up, mix the egg, oil, and salt into the flour mixture. Just before cooking, stir in the baking soda.
- Using a quarter or half cup measuring cup ladle the batter onto the hot pan. For waffles cook according to the waffle iron directions, usually around 5 minutes, for pancakes flip when the edges start to bubble and the surface loses it's gloss.
- Notes- You can use your choice of whole grains. I like rice flour, available at Whole Foods or health food stores. It adds a light crunchy texture to waffles. I've also used quinoa, barley, spelt, and coconut flours with great success. (If you use half cornmeal it makes a most excellent supper when topped with chili or beans n cheese!).
- This recipe doubles or triples beautifully if you're feeding a crowd.
- This recipe doesn't call for sugar, as I've found that using sugar in waffles makes them stick to the waffle iron. Without sugar they never stick (no need to grease the iron) and with the sweet flavor of whole grains you truly won't miss it. For pancakes you can add a tablespoon or two of sugar if you must.
- A teaspoon of vanilla in the batter makes them smell terrific as they bake but we don't notice much difference in the taste, so I save that for company :).
- I love my Hamilton Beach Flip 'n Fluff ($19 on amazon) and it makes 9 4" waffles with this recipe.
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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