Best 7 Heart Healthy Harvest Pancakes Recipes

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Indulge in a delectable journey of heart-healthy eating with our Harvest Pancakes extravaganza! This tantalizing collection of recipes offers a symphony of flavors to kick-start your day. Each pancake is a masterpiece, crafted with wholesome ingredients that nourish your body and soul. From the classic buttermilk Harvest Pancakes to the decadent Sweet Potato Harvest Pancakes, these recipes cater to every palate and dietary preference. Whether you're a vegan seeking gluten-free delights or a lover of hearty, traditional flapjacks, we've got you covered. Prepare to embark on a culinary adventure that will leave you feeling satisfied, energized, and ready to conquer the day!

Let's cook with our recipes!

100% WHOLE WHEAT HARVEST PANCAKES



100% Whole Wheat Harvest Pancakes image

Finally a whole wheat pancake recipe that my kids gobbled up like they were going out of style! Spiced with fall flavor (apples, cinnamon, nutmeg, ginger, and a hint of vanilla). These were so awesome, we had to share! I live at 4800 ft above sea level and cooked them at 375 degrees F.

Provided by mtnfalcon

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes     Whole Grain Pancake Recipes

Time 1h

Yield 6

Number Of Ingredients 14

2 cups whole wheat flour
1 tablespoon brown sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground ginger
1 dash ground nutmeg
2 cups 2% milk
2 eggs
½ banana, mashed
2 tablespoons vegetable oil
½ teaspoon vanilla extract
1 apple, finely chopped

Steps:

  • Combine whole wheat flour, brown sugar, baking powder, cinnamon, baking soda, salt, ginger, and nutmeg in a mixing bowl, ideally one with a lip for pouring the batter later. Mix with a fork or whisk.
  • Combine milk, eggs, banana, oil, and vanilla extract in another bowl. Beat together using a hand mixer until frothy.
  • Heat a griddle or frying pan to 350 to 375 degrees F (175 to 190 degrees C), depending on altitude.
  • Pour milk mixture over the flour mixture and mix until just combined and most lumps have incorporated into the batter. Fold in apple. Let batter rest for 5 minutes.
  • Pour or ladle 1/3 cup of batter onto the griddle. Cook until edges are dry and bubbles form on the edges, 2 to 3 minutes. Flip and cook until bottom is golden brown, about 2 minutes more. Repeat with remaining batter.

Nutrition Facts : Calories 273.5 calories, Carbohydrate 41.5 g, Cholesterol 68.5 mg, Fat 8.7 g, Fiber 5.9 g, Protein 10.5 g, SaturatedFat 2.4 g, Sodium 521 mg, Sugar 10 g

HEART HEALTHY HARVEST PANCAKES



Heart Healthy Harvest Pancakes image

This is what I threw together for breakfast this morning and my kids and husband loved them. If you have picky eaters just don't tell them there is squash, they will never know! Canned pumpkin puree can be substituted for the squash. I made them about 3-4 inches across and came up with 16 pancakes.

Provided by DbKnadler

Categories     Breakfast

Time 40m

Yield 16 pancakes

Number Of Ingredients 10

1 small banana, diced
3/4 cup squash, pureed
2 cups whole wheat flour
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1 tablespoon cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 egg
2 cups skim milk

Steps:

  • Mix all ingredients together in a medium bowl.
  • Preheat skillet to med-high heat. As long as your skillet is preheated properly you should not need to add any fat to the pan.
  • Using a small ladle, ladle mix into skillet and let cook 4-5 minutes per side, until golden brown.
  • Enjoy topped with maple syrup, or for a healthier version, you can top with warmed cinnamon applesauce.

Nutrition Facts : Calories 76.4, Fat 0.7, SaturatedFat 0.2, Cholesterol 13.8, Sodium 147.6, Carbohydrate 14.8, Fiber 2.3, Sugar 1, Protein 3.8

HARVEST PANCAKES



Harvest Pancakes image

Provided by Food Network

Categories     dessert

Time 1h

Yield about 14 pancakes

Number Of Ingredients 10

1/2 cup ground nuts (or walnuts)
1 tablespoon sugar
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1 cup milk (you can use nonfat or 2 percent)
1/2 cup steamed and mashed winter squash (about 1/2 pound uncooked. I love "sweet dumpling")
2 slightly beaten egg yolks
1 tablespoon cooking oil
2 egg whites

Steps:

  • Combine nuts, sugar, flour, baking powder, salt and cinnamon in a large bowl, and set aside. In another bowl combine milk, squash, egg yolks and oil. With a large wooden spoon, stir the dry mixture into the squash mix and set aside. Beat the egg whites in a bowl until stiff peaks form. (Use a copper bowl for best results). Gently fold the stiff whites into the squash mixture. Heat up you skillet, and pour about 1/4 cup batter per pancake. Cook until surface is bubbly and edges are slightly dry and flip. Cook until golden brown.

HEART-SHAPED WHOLE-WHEAT PANCAKES WITH STRAWBERRY SAUCE



Heart-Shaped Whole-Wheat Pancakes with Strawberry Sauce image

Provided by Ellie Krieger

Categories     main-dish

Time 50m

Yield 4 servings (serving size 2, 5-inch pancakes)

Number Of Ingredients 15

3/4 cup all-purpose flour
3/4 cup whole-wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1 cup low-fat buttermilk
1/2 cup non-fat milk
1 tablespoon honey
1/4 teaspoon vanilla
Strawberry sauce, recipe follows
Confectioners' sugar, optional
16 ounces strawberries, fresh or frozen (unsweetened, thawed)
1 teaspoon lemon juice
2 tablespoons maple syrup

Steps:

  • Preheat oven to 200 degrees F. Preheat a large nonstick griddle or skillet over a medium-low flame.
  • In a medium bowl, whisk together the dry ingredients (flour through salt). In another medium bowl, beat together the eggs, buttermilk, non-fat milk, honey and vanilla.
  • Stir the wet ingredients into the dry ingredients, mixing only enough to combine them. The batter will be somewhat lumpy.
  • Use a 1/3 cup measuring cup to ladle the batter onto the griddle or skillet. Flip the pancake when the top is bubbling and it is golden brown on the bottom. Then cook until the other side is golden brown. Hold on an oven proof plate in the oven until the entire batch is ready. When all the pancakes are ready, cut them into heart shapes with a heart shaped cookie cutter. Ladle about 1/3 cup of the strawberry sauce onto each plate, place pancakes on top and sprinkle with confectioners' sugar, if using.
  • Puree strawberries to a chunky puree. Heat them in a small saucepan over a low flame, until they are just warm. Stir in lemon juice and maple syrup.

Nutrition Facts : Calories 306 calorie, Fat 4 grams, SaturatedFat 1 grams, Cholesterol 96 milligrams, Sodium 628 milligrams, Carbohydrate 58 grams, Fiber 5 grams, Protein 12 grams, Sugar 21 grams

HEART HEALTHY PANCAKES



Heart Healthy Pancakes image

presented by Deacon Timothy Pratt Bed & Breakfast Note: These are low fat, low cholesterol, but very tasty, light and fluffy pancakes! I like to seve these to guests on special occasions, such as birthdays, (with a candle), anniversaries, etc. Breakfast is served on fine china; with crystal, silver, fresh flowers and candlelight.

Provided by SnowHat

Categories     Breakfast

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

1 1/2 cups flour
1/3 cup sugar
2 teaspoons baking powder
1/8 teaspoon salt
1 1/2 cups skim milk
2 tablespoons corn oil
2 egg whites

Steps:

  • Combine dry ingredients in large bowl.
  • Add milk, corn oil, and mix until just moistened.
  • Beat egg whites in small bowl until stiff peaks form.
  • Fold into batter.
  • Place on greased griddle (medium high).
  • When bubbles begin to form, flip pancakes.
  • Serve with strawberry garnishes and warm real Vermont maple syrup.

HEART PANCAKES



Heart Pancakes image

This is the perfect breakfast treat for your loved ones.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Pancake Recipes

Yield Makes twelve 4-inch pancakes

Number Of Ingredients 7

1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 large egg, lightly beaten
1 cup milk
2 tablespoons unsalted butter, melted and cooled slightly, plus 1 tablespoon for griddle

Steps:

  • Preheat griddle to 375 degrees, or heat griddle pan over medium-high heat. Whisk flour, sugar, baking powder, and salt in medium bowl. Add egg, milk, and 2 tablespoons melted butter; whisk to combine. Batter should have small to medium lumps.
  • Preheat oven to 175 degrees. Test griddle by sprinkling with a few drops of water. If water bounces and spatters, it is hot enough. With paper towel, brush 1/2 teaspoon butter onto griddle. Wipe off excess.
  • Fill a pastry bag fitted with a 1/4-inch plain round tip with batter; twist end of bag, and secure with rubber band. Working in batches, pipe heart shapes, drawing V of batter in center of hearts to fill, on heated griddle. When pancakes have bubbles on top and are slightly dry around the edges, about 2 minutes, flip over. Cook until golden on the bottom, about 1 minute.
  • Repeat with remaining batter, using 1/2 teaspoon butter on griddle for each batch, keeping finished pancakes on a heat-proof plate in the oven until ready to serve.

HEART HEALTHY COOKBOOK PANCAKES



Heart Healthy Cookbook Pancakes image

Betty Crocker's Heart Healthy Cookbook shares a recipe! Have these scrumptious pancakes ready in just 25 minutes! Old fashioned oats make this a wholesome breakfast!

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 25m

Yield 5

Number Of Ingredients 11

1/2 cup quick-cooking or old-fashioned oats
1/4 cup Gold Medal™ all-purpose flour
1/4 cup Gold Medal™ whole wheat flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk
1/4 cup fat-free (skim) milk
1/4 cup fat-free cholesterol-free egg product, thawed or 2 egg whites
2 tablespoons canola or soybean oil

Steps:

  • Beat all ingredients with hand beater or whisk just until smooth. (For thinner pancakes, stir in additional 2 to 4 tablespoons milk.)
  • Spray griddle or 10-inch nonstick skillet with cooking spray; heat griddle to 375° or skillet over medium heat. (To test griddle, sprinkle with a few drops of water. If bubbles skitter around, heat is just right.)
  • For each pancake, pour 3 tablespoons batter onto hot griddle. Cook pancakes until puffed and dry around edges. Turn; cook other sides until golden brown.

Nutrition Facts : Calories 200, Carbohydrate 25 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 2 g, Protein 7 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 660 mg, Sugar 6 g, TransFat 0 g

Tips:

  • Utilize whole wheat and oat flour: The key to creating heart-healthy pancakes is using whole grains like whole wheat and oat flour. These flours contain more fiber and nutrients than refined white flour, which helps promote heart health.
  • Increase your fiber intake: Adding fruits and vegetables like grated carrots, mashed bananas, or diced apples to your pancake batter increases the fiber content, aiding digestion, regulating blood sugar levels, and reducing the risk of heart disease.
  • Reduce saturated fat: Opt for heart-healthy oils like canola, sunflower, or olive oil instead of butter when greasing your pan. These oils are lower in saturated fat and higher in monounsaturated and polyunsaturated fats, which benefit heart health.
  • Choose natural sweeteners: Use natural sweeteners like honey or maple syrup instead of refined sugar to add a touch of sweetness to your pancakes. Natural sweeteners contain beneficial compounds and have a lower impact on blood sugar levels.
  • Watch your portion size: Be mindful of how many pancakes you consume. Even healthy pancakes should be enjoyed in moderation to prevent overeating and maintain a balanced diet.

Conclusion:

Creating heart-healthy harvest pancakes is achievable by incorporating whole grains, fruits, vegetables, healthy fats, and natural sweeteners into your recipe. These pancakes not only provide a delicious breakfast option but also contribute to a balanced diet that supports heart health. Enjoy these pancakes guilt-free, knowing you're making a positive choice for your overall well-being.

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