Best 5 Low Cholesterol Whole Wheat Pancakes Recipes
**Low-Cholesterol Whole Wheat Pancakes: A Heart-Healthy Breakfast Treat**
Indulge in a wholesome and heart-friendly breakfast experience with our delectable Low-Cholesterol Whole Wheat Pancakes. Crafted with the goodness of whole wheat flour, these pancakes are not only fluffy and flavorful but also cater to those with cholesterol concerns. Our collection of recipes includes variations such as Classic Low-Cholesterol Whole Wheat Pancakes, a basic recipe for everyday indulgence; Protein-Packed Low-Cholesterol Whole Wheat Pancakes, a protein-boosted option for fitness enthusiasts; and Vegan Low-Cholesterol Whole Wheat Pancakes, a plant-based alternative for those with dietary restrictions. Each recipe is meticulously crafted to provide a delightful balance of taste and nutrition, ensuring a satisfying start to your day.
WHOLE WHEAT PANCAKES
Steps:
- Mix all dry ingredients in a bowl. Add wet ingredients to the mixing bowl and mix well with a spoon until there are no more dry spots; don't over-mix.
- Heat a large skillet on medium heat. Lightly spray oil to coat and pour 1/4 cup of pancake batter. When the pancake starts to bubble, you may add your fruit if you wish. When the bubbles settle and the edges begin to set, flip the pancakes. Repeat with the remainder of the batter. Makes 14 pancakes.
Nutrition Facts : ServingSize 2 pancakes, Calories 172 kcal, Carbohydrate 31.5 g, Protein 9 g, Fat 2 g, Cholesterol 5 mg, Sodium 561 mg, Fiber 5 g, Sugar 2.5 g
LOW-CHOLESTEROL PANCAKES
"When my husband and I developed high cholesterol, I found this wonderful way to convert our favorite pancake recipe," says Dorothy Anne Adams of Valier, Montana. "These pancakes are light, tender and slightly sweet."
Provided by Taste of Home
Time 15m
Yield 12 pancakes.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the first four ingredients. In another bowl, combine the buttermilk, oil and vanilla; add to dry ingredients. In a large bowl, beat egg whites until soft peaks form; fold into batter. , Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray. Turn when bubbles form on top of pancakes. Cook until second side is lightly browned.
Nutrition Facts : Calories 210 calories, Fat 10g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 330mg sodium, Carbohydrate 24g carbohydrate (9g sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges
LOW-CHOLESTEROL WHOLE WHEAT PANCAKES
Low-cholesterol pancake! No butter, no egg, but the texture is still tender on the inside and crispy on the outside.
Provided by Pepsigal
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes
Time 35m
Yield 6
Number Of Ingredients 10
Steps:
- Grind flax seeds in a blender to yield about 4 tablespoons ground flax seeds. Transfer to a large mixing bowl and stir in milk. Add brown sugar and vanilla extract; set aside.
- Sift whole wheat flour, baking powder, and salt together in a separate bowl. Pour into the milk mixture and mix until just combined. Stir raisins and sunflower seeds into the batter. Adjust batter with a little milk if necessary; it should be slightly thick.
- Preheat a griddle to 350 degrees F (175 degrees C). Grease with cooking spray. Drop 1/4 cup batter onto the hot griddle and cook until bubbles form and the edges are dry, 1 1/2 minutes. Flip and cook until browned on the other side, 1 1/2 minutes more. Repeat with remaining batter.
Nutrition Facts : Calories 199.5 calories, Carbohydrate 33.4 g, Cholesterol 1 mg, Fat 5.4 g, Fiber 4.9 g, Protein 7.3 g, SaturatedFat 0.5 g, Sodium 382.8 mg, Sugar 11.4 g
100% WHOLE WHEAT LOW FAT PANCAKES
I created these one day for my kiddies when I couldn't find a recipe that fit my bill. They turned out great! Note: If you like fluffy pancakes stir wet ingredients into dry with a wooden spoon leaving some lumps (more lumps=bigger cakes), alternately if you like thin pancakes, like me, use your blender to mix all the ingredients at once and blend until smooth UPDATE: SEPT '07: For those who don't like really thick pancakes try reducing flour by 1/2cup and replacing it with milk, this will give a runnier batter and should give a thinner pancake :)THANKS FOR THE COMMENTS EVERYONE!!! (GOOD AND BAD, WE ALL LEARN FROM CRITISISM TOO ;) )
Provided by LuckyMomof3
Categories Breakfast
Time 20m
Yield 12 medium cakes
Number Of Ingredients 9
Steps:
- Depending on your preference (see description above) blend/mix all ingredients except fruit.
- Heat pan on medium till drop of water "dances" in pan.
- Pour batter into pan to desired size of pancake, if using fruit add small handfuls to individual cakes after pouring into pan (I've done both adding to batter and adding to individual cakes and this works best for me, fruit tends to sink to bottom of bowl but both ways are acceptable).
- When bubbles appear on surface and begin to "sink" flip and cook on other side until brown.
- Note: if you are using a good non-stick pan it is not necessary to use oil in the pan!
- Repeat with remaining batter until all gone.
- Serve with favorite topping i.e., fruit, syrup, jam etc.
100% WHOLE WHEAT PANCAKES
These come out very light and fluffy and are full of whole grain. My kids love them! If you like blueberries, throw a few on top before flipping the cake :)
Provided by Kristie Ann
Categories Breakfast and Brunch Pancake Recipes
Time 1h
Yield 4
Number Of Ingredients 8
Steps:
- Whisk whole wheat flour, sugar, baking powder, baking soda, and salt in a bowl. Whisk buttermilk, eggs, and vegetable oil in a separate bowl; pour buttermilk mixture into dry ingredients. Stir just until combined (batter may seem a bit thick).
- Heat a cast iron skillet over medium-low heat for 5 minutes. Pour 1/3 cup of batter onto hot skillet and use a spoon to spread the pancake a bit. Cook until browned and bubbles appear on top, 1 1/2 to 2 minutes. Flip and cook until browned and set in the middle, about 2 more minutes. Repeat with remaining batter.
Nutrition Facts : Calories 410 calories, Carbohydrate 57.2 g, Cholesterol 98.5 mg, Fat 15 g, Fiber 7.3 g, Protein 15.9 g, SaturatedFat 3.3 g, Sodium 874.5 mg, Sugar 13.3 g
Tips:
- To make the pancakes even healthier, use almond milk or soy milk instead of regular milk.
- Add a tablespoon of ground flaxseed or chia seeds to the batter for an extra boost of omega-3 fatty acids.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk and letting it sit for 5 minutes.
- Be sure to grease your griddle or pan well before cooking the pancakes to prevent them from sticking.
- Cook the pancakes over medium heat so that they have time to cook through without burning.
- Serve the pancakes with your favorite toppings, such as butter, syrup, fruit, or whipped cream.
Conclusion:
These low-cholesterol whole wheat pancakes are a delicious and healthy way to start your day. They're packed with fiber and nutrients, and they're also low in fat and calories. So next time you're looking for a pancake recipe, give this one a try. You won't be disappointed!
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