Best 7 Vegetarian Diabetic Low Fat Whole Wheat Buttermilk Pancakes Recipes
**Indulge in a Healthier Breakfast with Vegetarian Diabetic-Friendly, Low-Fat Whole Wheat Buttermilk Pancakes!**
Start your day off right with a delicious and nutritious breakfast that caters to various dietary needs. These vegetarian diabetic-friendly, low-fat whole wheat buttermilk pancakes are not only incredibly flavorful but also packed with wholesome ingredients that support a balanced lifestyle. This recipe collection offers three variations to suit your preferences: a classic buttermilk pancake recipe, a protein-boosted pancake recipe with the goodness of almond flour and chia seeds, and a gluten-free option using oat flour for those with celiac disease or gluten sensitivity. Each variation is carefully crafted with a blend of whole wheat flour, buttermilk, and non-refined sweeteners to ensure a guilt-free indulgence. Whether you're a vegetarian, diabetic, or simply seeking a healthier breakfast choice, these pancakes are sure to satisfy your taste buds and nourish your body.
VEGETARIAN, DIABETIC, LOW-FAT WHOLE WHEAT BUTTERMILK PANCAKES
Make and share this Vegetarian, Diabetic, Low-fat Whole Wheat Buttermilk Pancakes recipe from Food.com.
Provided by Dancer
Categories Breakfast
Time 22m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Stir together the flours, sugar, baking powder, baking soda and salt.
- Beat the egg, milk and oil together.
- Add the liquids to the flour mixture and stir just until blended.
- Pour the batter onto a greased hot griddle.
- Serve with fresh fruit slices, unsweetened applesauce or low-calorie syrup.
THE ULTIMATE HEALTHY BUTTERMILK PANCAKES
These light & fluffy pancakes are the best I've ever had! They have a slight tang from the iconic buttermilk and lots of rich butter flavor. Serve them warm with real maple syrup, a bit of butter, fresh fruit, or anything your heart desires!
Provided by Amy's Healthy Baking
Yield 16 silver dollar sized pancakes
Number Of Ingredients 10
Steps:
- Whisk together the flour, baking soda, baking powder, and salt in a medium bowl. In a separate bowl, whisk together the butter, egg, and vanilla. Whisk in the buttermilk and maple syrup. Stir in the yogurt until no large lumps remain. Add in the flour mixture, and stir until just incorporated.
- Lightly coat a large pan or griddle with nonstick cooking spray, and preheat over low heat.
- Using 2 tablespoons of batter for each pancake, dollop onto the hot pan, and spread into a circular shape if desired. Let the pancakes cook for 2-3 minutes, or until a slight skin starts to form around the edges and the bottom is light golden brown. Slide a spatula underneath, and flip. Continue to cook for another 1-2 minutes or until light golden brown on both sides. Serve hot.
HEALTHY WHOLE WHEAT BUTTERMILK PANCAKES
These healthy whole wheat buttermilk pancakes are fluffy, delicious, and so easy to make with only 5 simple ingredients and one bowl. They will become your new favorite weekend breakfast!
Provided by Kaleigh
Categories breakfast
Time 10m
Number Of Ingredients 9
Steps:
- Heat griddle or a large nonstick skillet to 350°F (or medium-low heat).
- In a mixing bowl, whisk flour, baking powder, and salt.
- Add buttermilk, egg and vanilla. Whisk until just combined, adding more buttermilk if needed to reach a thinner consistency.
- Pour batter by 1/4 cup onto griddle and cook until bubbles appear on the surface.
- Flip pancakes and cook until done in the center and the bottom is golden, about 1-2 more minutes.
- Repeat with remaining batter.
- Serve pancakes with maple syrup or other any other toppings you prefer.
Nutrition Facts : ServingSize 2 pancakes, Calories 157 calories, Sugar 4 g, Sodium 312.6 mg, Fat 2.6 g, SaturatedFat 0.9 g, TransFat 0 g, Carbohydrate 27.2 g, Fiber 3.3 g, Protein 8.1 g, Cholesterol 49.6 mg
HEALTHY LOW-FAT WHOLE WHEAT BUTTERMILK PANCAKES
These great pancakes are so healthy for you! They are so delicious and, in my opinion, if i were to be fed these i would not be able to tell that they are enything other then your regular classic buttermilk pancakes. Enjoy warm with fresh fruit and plenty of syrup to sweeten ;)
Provided by I Cant Believe Its
Categories Breakfast
Time 45m
Yield 20 pancakes, 10 serving(s)
Number Of Ingredients 12
Steps:
- Combine the 2 milks and the 2 1/2 tablespoons lemon juice and let sit for about 10 minutes.
- Sift together the flour, bran, baking powder, baking soda, cinnamon, orange zest, and sugar into a large bowl.
- In a separate bowl, whisk together the eggs, milk and lemon juice, and additional 1 tablespoon lemon juice.
- Pour the wet ingredients into the dry ingredients and whisk together until there are no more lumps.
- Spray a preheated (to proper pancake temperature) griddle with Pam.
- Cook pancakes on griddle.
Nutrition Facts : Calories 140.4, Fat 2.2, SaturatedFat 0.7, Cholesterol 44.6, Sodium 208.3, Carbohydrate 25.9, Fiber 3.9, Sugar 3.5, Protein 7.6
VEGAN WHOLE WHEAT PANCAKES
These whole wheat pancakes are a time-tested hit in my house. You could easily make them nut free with soy or rice milk or gluten free with oat flour!
Provided by CookingLizard26
Categories Pancakes
Time 35m
Yield 6
Number Of Ingredients 11
Steps:
- Mix water and flaxseed meal together in a small bowl. Place in the refrigerator for 15 minutes.
- Whisk flour, sugar, baking powder, baking soda, and salt together in a bowl.
- Combine 3/4 cup plus 2 tablespoons almond milk, coconut oil, and flaxseed mixture in a bowl. Add flour mixture and whisk until smooth.
- Heat a griddle to medium-low heat and coat with cooking spray. Working in batches if necessary, add 1/4 cup batter to the hot griddle for each pancake and smooth to desired thickness. Cook until bubbles form, 3 to 4 minutes. Flip, and cook until golden brown, 2 to 3 more minutes.
Nutrition Facts : Calories 139 calories, Carbohydrate 20.5 g, Fat 5.8 g, Fiber 2.9 g, Protein 3.1 g, SaturatedFat 4 g, Sodium 404.8 mg, Sugar 5.4 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.
LOW-FAT BUTTERMILK PANCAKES
These are from Susan Powter, but don't let the low-fat make you think these are not really tasty. I put all ingredients in a food processor, give it a good mixing, then fry in a hot skillet coated with cooking spray. I don't know why, but the first pancakes poured in the skillet always seem to be "sacrificial" (our dachsies love them). Keep the faith -- subsequent batches will be just fine. I often have a hungry pack of teens at my home on a Saturday morning -- doubling this recipe works great. Leftovers refrigerate well in a zip top bag for a quick reheat in the microwave. These also are delicious as pigs in blankets -- wrapped around cooked turkey sausage links. Cooking time noted is per batch of pancakes. Number of batches varies depending upon the size you make your pancakes.
Provided by Just Nora
Categories Breakfast
Time 13m
Yield 2 cups of batter (about), 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Place all ingredients in a food processor work bowl and mix well.
- Pour pancake batter to form pancakes in hot skillet coated with cooking spray. (On our electric stove, we set it to medium heat -- around 5 or 6) Brown lightly on both sides.
- Serve topped with butter spray or margarine, if desired, and maple syrup.
Tips for Perfect Vegetarian Diabetic Low-Fat Buttermilk Pancakes
- Use a non-stick skillet: This will prevent the pancakes from sticking and make them easier to flip.
- Heat the skillet over medium heat: If the skillet is too hot, the pancakes will burn on the outside and be raw on the inside.
- Pour 1/4 cup of batter onto the hot skillet for each pancake: Don't overcrowd the skillet or the pancakes will not cook evenly.
- Cook for 2-3 minutes per side, or until golden brown: Flip the pancakes when they start to bubble around the edges.
- Serve immediately with your favorite toppings: Such as butter, syrup, fruit, or whipped cream.
Conclusion
This recipe for vegetarian diabetic low-fat whole wheat buttermilk pancakes is a great option for a healthy and delicious breakfast. The pancakes are made with whole wheat flour, oats, and buttermilk, which makes them high in fiber and low in fat. They are also a good source of protein and vitamins. These pancakes are perfect for people with diabetes because they are low in sugar and carbohydrates. They are also a good option for people who are trying to lose weight or eat a healthier diet.
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