WHAT DOES RED PANCAKE MEAN RECIPES

Name: Whole Wheat Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 7
Cuisine: American
Ingredients: 2 cups white whole wheat flour (I use King Arthur); 4 1/2 tsp baking powder; 1/2 tsp kosher salt; 2 tsp ground cinnamon; 2 tsp sugar; 2 large eggs; 2 cups + 2 tbsp fat free milk; 2 tsp vanilla extract; cooking spray

BEST WHOLE WHEAT PANCAKE RECIPE

Best Whole Wheat Pancake Recipe image

These are the BEST tasting, light and fluffy whole wheat pancakes made from scratch!

Provided by Gina

Categories Breakfast Brunch

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 7

Number Of Ingredients 9

Ingredients

2 cups white whole wheat flour (I use King Arthur)
4 1/2 tsp baking powder
1/2 tsp kosher salt
2 tsp ground cinnamon
2 tsp sugar
2 large eggs
2 cups + 2 tbsp fat free milk
2 tsp vanilla extract
cooking spray

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, CarbohydrateContent 31.5 g, ProteinContent 9 g, FatContent 2 g, CholesterolContent 5 mg, SodiumContent 561 mg, FiberContent 5 g, SugarContent 2.5 g

INSTANT POT® RED THAI CURRY CHICKEN RECIPE | ALLRECIPES

Instant Pot® Red Thai Curry Chicken Recipe | Allrecipes image

Thai red curry chicken is a quick and delicious soup with chicken, onions, and bell peppers. Enjoy hot with jasmine rice. If you like, add Thai basil leaves.

Provided by Jessica DiPonziano

Categories World Cuisine Asian Thai

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 5 servings

Number Of Ingredients 10

Ingredients

1 tablespoon cooking oil
2 tablespoons red curry paste, or more to taste
1?½ pounds thin chicken breasts, cut into 1-inch strips
1 (14 ounce) can unsweetened light coconut milk
1 tablespoon fish sauce, or more to taste
1 tablespoon palm sugar
1 cup sliced yellow onion
1 cup sliced red bell pepper
1 cup sliced yellow bell pepper
1 cup sliced orange bell pepper

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and red curry paste to the hot pot; saute for 30 seconds. Add chicken and mix well with curry paste. Pour in coconut milk. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 2 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
Unlock and remove the lid. Stir in fish sauce and palm sugar. Stir in onion and bell peppers until well combined. Select Saute function. Bring curry to a gentle boil and simmer for only 2 to 3 minutes to keep vegetables crunchy.

Nutrition Facts : Calories 382.5 calories, CarbohydrateContent 20.4 g, CholesterolContent 77.5 mg, FatContent 22 g, FiberContent 1.6 g, ProteinContent 24.5 g, SaturatedFatContent 7.9 g, SodiumContent 597 mg, SugarContent 6.5 g

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