ISO: Whole Wheat Pancakes

[emilycat]

Hey, all!
In an effort to wean myself from my eat-the-exact-same-thing-for-breakfast-every-day breakfast routine, I'd like to make a bunch of whole wheat pancakes. I cannot find a single recipe, though, and so I'm hoping y'all can help me out http://www.cookinglight.com/bbs/smile.gif

I'd love recipes that use whole wheat flour, but any other whole grain recipes you have would be great, as well. Thanks!

Emily

[kwormann]

Have you looked for whole grain mixes? I think Hodgson Mills makes a buckwheat one..I've had several that are very tasty!

Kim

[woodsl]

Emily,

Here is a recipe for Old Fashioned Buttermilk Pancakes that I really like. It is from Laurel's Kitchen - A Handbook for Vegetarian Cookery and Nutrition. I am not a vegetarian, but I like this cookbook. This cookbook also has a recipe for Buckwheat Pancakes. Let me know if you want me to post it.

Old Fashioned Buttermilk Pancakes

1/2 cup wheat germ
2 cups whole wheat flour (I use stone ground whole wheat pastry flour)
1 t. baking soda
1 T. brown sugar
1 t. salt
2 large eggs
2 1/2 cups buttermilk
2 T. oil
(I usually add some cinnamon or nutmeg)

Stir together all dry ingredients with a fork. Beat the eggs slightly and combine with the buttermilk; then add to the dry ingredients and stir briefly. Stir in oil with a few strokes. Pour batter onto heated griddle by large spoonfuls. Cook over meduim heat, turning once when bubbles come to the surface and pop and the edges are slightly dry. Makes 18 pancakes. I sometimes add a little more buttermilk because I like thinner pancakes. also, I use Powdered Buttermilk.

Sharon


[This message has been edited by woodsl (edited 04-22-2001).]

[Kristilyn1]

Here's my favorite CL pancake recipe. These also make awesome waffles. They taste great with sliced strawberries or blueberries in the batter and I occassionally will mash a banana into the batter. They freeze wonderfully as well.

Multi-Grain Pancakes (from CL 1995??)
Ingredients
1/2 cup all-purpose flour
1/2 cup whole-wheat flour
1/4 cup quick-cooking oats
2 tablespoons yellow cornmeal
2 tablespoons brown sugar
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup 2% milk
1/4 cup plain fat-free yogurt
1 tablespoon vegetable oil
1 large egg


Directions
Prep Time: 10 minutes
Cooking Time: 10 minutes

Combine first 7 ingredients; stir well. Combine remaining ingredients; stir well. Add to flour mixture, stirring until smooth.

Spoon about 1/4 cup batter for each pancake onto a hot nonstick griddle or nonstick skillet. Turn pancakes when tops are covered with bubbles and edges look cooked

[ewatkins]

I would love a buckwheat pancake recipe. I loved the Aunt Jimima (sp?) mix when I was a kid, but they don't make it any more. I bought a mix at the health food store but it was a little too heavy.

[Susan]

Originally posted by Kristilyn1:
Multi-Grain Pancakes (from CL 1995??)

This is my favorite too! I frequently make a double batch of waffles with this recipe and freeze them for quick morning breakfasts.

~~Susan~~

[Grace]

Ok, Em....here are a couple more:

CookWare(tm) from Cooking Light(r)

Whole-wheat Apple-Walnut Pancakes

SOURCE: Cooking Light YEAR: October 1995 PAGE: 122

INGREDIENTS FOR 4 SERVINGS:
1 cup whole-wheat flour
1/4 cup all-purpose flour
1/4 cup chopped walnuts, toasted
3 tablespoons brown sugar
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup coarsely shredded peeled Granny Smith apple
1 cup 1% low-fat milk
1 tablespoon vegetable oil
1/2 teaspoon vanilla extract
1 egg

INSTRUCTIONS:
Combine first 6 ingredients in a large bowl; stir well. Add apple; toss well.
Combine milk, oil, vanilla, and egg; stir well. Add to flour mixture, stirring
until smooth.

Spoon about 1/3 cup batter for each pancake onto a hot nonstick griddle or
nonstick skillet. Turn pancakes when tops are covered with bubbles and edges
look cooked. Yield: 8 pancakes (serving size: 2 pancakes).

NUTRITIONAL INFORMATION:
CALORIES 295 (32% from fat); PROTEIN 10.5g; FAT 10.5g (sat 1.8g, mono 2.8g,
poly 5.1g); CARB 42.5g; FIBER 5.2g; CHOL 58mg; IRON 2.1mg; SODIUM 670mg; CALC
104mg

This one is also called Multigrain Pancakes, but it's a different recipe from 1997:

CookWare(tm) from Cooking Light(r)

Multigrain Pancakes

SOURCE: Cooking Light YEAR: March 1997 PAGE: 48

INGREDIENTS FOR 4 SERVINGS:
1/2 cup all-purpose flour
1/2 cup whole-wheat flour
1/4 cup quick-cooking oats
2 tablespoons yellow cornmeal
2 tablespoons brown sugar
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup 2% milk
1/4 cup plain fat-free yogurt
1 tablespoon vegetable oil
1 large egg

INSTRUCTIONS:
A high-carb, low-fat breakfast will give you plenty of energy to hit the
slopes without weighing you down like a fat-heavy meal of bacon and eggs.
(Recipe by Steven Petusevsky)

1. Combine first 7 ingredients; stir well. Combine remaining ingredients; stir
well. Add to flour mixture, stirring until smooth.

2. Spoon about 1/4 cup batter for each pancake onto a hot nonstick griddle or
nonstick skillet. Turn pancakes when tops are covered with bubbles and edges
look cooked. Serve with maple syrup and low-fat granola, if desired. Yield: 4
servings (serving size: 3 pancakes).

NUTRITIONAL INFORMATION:
CALORIES 82 (25% from fat); FAT 2.3g (sat 0.6g, mono 0.7g, poly 0.7g); PROTEIN
3.1g; CARB 12.7g; FIBER 1.1g; CHOL 20mg; IRON 0.7mg; SODIUM 118mg; CALC 75mg

[breadmama]

Here's a really quick morning "recipe." We use Hungry Jack Buttermilk pancake mix, and add wheat germ and water. For the smallest batch, we add 1/2 cup of wheat germ and 1/2 cup water to the mix and water. For bigger batches, increase it accordingly...just have equal portions of wg and water. Then let the batter sit for a few minutes to thicken up. We go through a lot of wheat germ this way, but the pancakes are still light, and they taste great...and with all that wheat germ, they must be better for us! http://www.cookinglight.com/bbs/smile.gif

[breadmama]

Forgot some things - Arrowhead Mills has a great Multigrain Pancake mix. Also, there's a good recipe from Bob's Red Mill that uses whole wheat pastry flour for waffles that I can post if you want. It's light and really good. Lastly, Jane Brody has a flexible Multigrain Pancakes recipe that keeps well, and uses fruit, too. We're big pancake eaters , and we prefer the whole grain variety!

[emilycat]

Yum -- these all look great! Thanks, you guys http://www.cookinglight.com/bbs/smile.gif Now I just need some wheat germ...

[woodsl]

Originally posted by emilycat:
Yum -- these all look great! Thanks, you guys http://www.cookinglight.com/bbs/smile.gif Now I just need some wheat germ...

I buy toasted wheat germ. I also like mixing a little of it into yogurt. Boy, I really sound like a healthy eater on this thread!! However, you will note from another thread that I spend most of my time eating cookie dough and licking cake batter off of beaters. http://www.cookinglight.com/bbs/biggrin.gif

[LGBurns]

Emily, I posted this recipe on a previous thread. These are my famous Multi-grain Pancakes adapted from Jane Brody's Good Food Book. They are delicious, really versatile, and quick--if I mix the dry ingredients the night before, I can even make these for breakfast on a workday.

Multi-grain Pancakes
(adapted from Jane Brody's Good Food Book)

2/3 cup whole wheat flour
1/3 cup all purpose flour
1/4 cup corn meal (you can also use oat flour or any other type of whole grain flour, but I like the texture of the corn meal myself)
2 tablespoons wheat germ
1 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon sugar

1 cup buttermilk (I have also successfully substituted yogurt or even milk with vinegar, I find apple cider vinegar especially good)
1/4 cup skim milk (more or less depending on how thick you like your pancakes)
1 whole egg
1 egg white
1 tablespoon canola oil
1/4 teaspoon vanilla

Mix dry ingredients together with a whisk until well blended. Mix wet ingredients until well-blended. Combine until just moist (don't worry about lumps).

I also always add one of the following:

one large grated apple
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon ginger

or

1 mashed banana
same spices as above

I mix the spices in with the fruit and then add to the pancake mixture gently just until blended.

Cook these on a hot griddle handling them as little as possible. I serve these a lot at home and for company and always get rave reviews.