Best 3 Grain And Nut Whole Wheat Pancakes Recipes
Indulge in a wholesome and delectable breakfast experience with our collection of grain and nut whole wheat pancakes recipes. These pancakes are not just delicious but packed with the goodness of whole wheat, grains, and nuts. Savor the hearty texture and nutty flavor of these pancakes, while reaping the benefits of a nutritious and satisfying meal. From classic whole wheat pancakes to creative variations incorporating oats, quinoa, and various nuts, our recipes cater to diverse taste preferences and dietary needs. Get ready to elevate your breakfast routine with these grain and nut-infused whole wheat pancake creations.
Let's cook with our recipes!
WHOLE-GRAIN PANCAKES
Using a combination of different grains, these hearty pancakes have a deeper, more interesting flavor, along with more fiber and nutrients, than those made from only white flour. If you want to add fruit, like blueberries or sliced peaches, or chocolate chips, sprinkle them on top of the pancakes just before flipping. Serve these straight out of the pan; pancakes don't like to wait.
Provided by Melissa Clark
Categories breakfast, brunch, easy, pancakes, main course
Time 45m
Yield About 10 pancakes
Number Of Ingredients 12
Steps:
- In a large bowl, mix together whole-wheat flour, all-purpose flour, cornmeal, oats, baking powder, salt and baking soda. In a medium bowl, mix together buttermilk, eggs, melted butter and honey. Mix the egg mixture into the flour mixture until smooth.
- Heat a griddle or large cast-iron skillet over medium heat. Check to see if it's hot by sprinkling a few drops of water on the surface. They should sizzle and evaporate immediately.
- Add a little butter to the pan and let it melt. Pour about 1/3 cup batter onto skillet; repeat to cook as many at one time as you can, leaving space for each pancake to spread.
- Cook until bubbles form and start to burst, about 3 minutes. Flip and cook until golden on the other side, 2 to 3 minutes. Transfer to a plate as they finish, and serve immediately with maple syrup and more butter on top, if you like.
- Repeat with the remaining batter, adding more butter to the skillet as needed.
Nutrition Facts : @context http, Calories 214, UnsaturatedFat 3 grams, Carbohydrate 28 grams, Fat 8 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 5 grams, Sodium 256 milligrams, Sugar 5 grams, TransFat 0 grams
GRAIN AND NUT WHOLE WHEAT PANCAKES
If you like Harvest Grain N' Nut pancakes, I have the recipe for you. Nutty, moist and tasty pancakes! This is the BEST pancake recipe I've tried, and I've tried many...
Provided by Myleen Sagrado Sjödin
Categories Breakfast and Brunch Pancake Recipes Whole Grain Pancake Recipes
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- Grind the oats in a blender or food processor until fine. In a large bowl, combine ground oats, whole wheat flour, baking soda, baking powder, and salt.
- In another bowl, combine buttermilk, milk, oil, egg, and sugar with an electric mixer until smooth. Mix wet ingredients into dry with a few swift strokes. Stir in nuts, if desired.
- Lightly oil a skillet or griddle, and preheat it to medium heat. Ladle 1/3 cup of the batter onto the hot skillet; cook the pancakes for 2 to 4 minutes per side, or until brown.
Nutrition Facts : Calories 383 calories, Carbohydrate 52.2 g, Cholesterol 36.7 mg, Fat 15.5 g, Fiber 6 g, Protein 11.8 g, SaturatedFat 3.1 g, Sodium 768.7 mg, Sugar 16.4 g
COPYCAT IHOP HARVEST GRAIN & NUT PANCAKES
Make and share this Copycat IHOP Harvest Grain & Nut Pancakes recipe from Food.com.
Provided by JustaQT
Categories Breakfast
Time 10m
Yield 4-8 serving(s)
Number Of Ingredients 11
Steps:
- Lightly oil a skillet or griddle, and preheat it to medium heat.
- Grind the oats in a blender or food processor until fine, like flour.
- Combine ground oats, whole wheat flour, baking soda, baking powder and salt in a medium bowl.
- In another bowl combine buttermilk, oil, egg and sugar with an electric mixer until smooth.
- Combine dry ingredients with wet ingredients, add nuts and mix well with mixer.
- Ladle 1/3 cup of the batter onto the hot skillet and cook the pancakes for 2 to 4 minutes per side or until brown.
Nutrition Facts : Calories 432.7, Fat 24.2, SaturatedFat 3.5, Cholesterol 50.2, Sodium 1127.8, Carbohydrate 45.7, Fiber 5, Sugar 17.6, Protein 11.8
Tips:
- Replace white flour with whole-wheat flour to create a healthier and more nutritious pancake. - Experiment with various grains like oats, flaxseed, and barley to add texture and flavor to your pancakes. - Don't overmix the batter - overmixing can make the pancakes tough. A few lumps are perfectly fine! - Be careful not to overcook the pancakes - cook them until golden brown and fluffy, but not dry and crispy. - Use ripe bananas to enhance the natural sweetness and flavor of the pancakes without adding refined sugar. - Add nuts or seeds like walnuts, pecan, or chia seeds for added crunch, texture, and a nutritional boost. - Serve the pancakes with fresh fruits, berries, or yogurt for a delightful and balanced meal.Conclusion:
With the boundless possibilities for combinations of grains, nuts, and flavorful add-ins, the whole-wheat pancakes from this article offer a delicious and versatile breakfast option. Moreover, their nutritional value makes them a wholesome and satisfying meal that can kick-off your day on a positive note. Whether you prefer classic, nutty, or fruity pancakes, these recipes provide endless opportunities to explore and create your personalized favorites. From the hearty and robust buckwheat pancakes to the sweet and nutty banana pecan pancakes, there's a perfect pancake recipe for every palate. So, gather your ingredients, heat up your griddle, and embark on a culinary adventure that will leave you feeling energized and satisfied!
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