WHEAT GERM RECIPES BREAKFAST RECIPES

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WHEAT CRACKERS RECIPE | ALLRECIPES



Wheat Crackers Recipe | Allrecipes image

This thin wheat cracker is simple and thrifty to make. It will taste great with almost any dip or spread, and they will have much more character than factory made crackers.

Provided by Ray Anne

Categories     Crackers

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 1 cookie sheet

Number Of Ingredients 6

1 ¾ cups whole wheat flour
1 ½ cups all-purpose flour
¾ teaspoon salt
⅓ cup vegetable oil
1 cup water
salt for sprinkling

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • In a medium bowl, stir together the whole wheat flour, all-purpose flour, and 3/4 teaspoon salt. Pour in the vegetable oil and water; mix until just blended.
  • On a lightly floured surface, roll out the dough as thin as possible - no thicker than 1/8 inch. Place dough on an ungreased baking sheet, and mark squares out with a knife, but don't cut through. Prick each cracker with a fork a few times, and sprinkle with salt.
  • Bake for 15 to 20 minutes in the preheated oven, or until crisp and light brown. Baking time may be different depending on how thin your crackers are. When cool, remove from baking sheet, and separate into individual crackers.

Nutrition Facts : Calories 63.6 calories, CarbohydrateContent 9.2 g, FatContent 2.5 g, FiberContent 1 g, ProteinContent 1.5 g, SaturatedFatContent 0.4 g, SodiumContent 55.2 mg

WHOLE WHEAT PANCAKES RECIPE: HOW TO MAKE IT



Whole Wheat Pancakes Recipe: How to Make It image

To fix a large batch of tender pancakes for my five children, I rely on this quick and wholesome recipe. It calls for whole wheat flour and buttermilk, which make the pancakes filling but also light. Serve them with hot chocolate for a breakfast that's sure to delight little ones. —Line Walter, Wayne, Pennsylvania

Provided by Taste of Home

Categories     Breakfast    Brunch

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 20 pancakes.

Number Of Ingredients 7

2 cups whole wheat flour
1/2 cup toasted wheat germ
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs, room temperature
3 cups buttermilk
1 tablespoon canola oil

Steps:

  • In a large bowl, combine the flour, wheat germ, baking soda and salt. In another bowl, whisk the eggs, buttermilk and oil. Stir into dry ingredients just until blended., Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray; turn when bubbles form on top. Cook until the second side is golden brown.
    Freeze option: Freeze cooled pancakes between layers of waxed paper in an airtight freezer container. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven 6-10 minutes. Or place a stack of 3 pancakes on a microwave-safe plate and microwave on high until heated through, 45-90 seconds.

Nutrition Facts : Calories 157 calories, FatContent 4g fat (1g saturated fat), CholesterolContent 45mg cholesterol, SodiumContent 335mg sodium, CarbohydrateContent 24g carbohydrate (4g sugars, FiberContent 4g fiber), ProteinContent 9g protein. Diabetic Exchanges 1-1/2 starch

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WHOLE WHEAT PANCAKES RECIPE: HOW TO MAKE IT
To fix a large batch of tender pancakes for my five children, I rely on this quick and wholesome recipe. It calls for whole wheat flour and buttermilk, which make the pancakes filling but also light. Serve them with hot chocolate for a breakfast that's sure to delight little ones. —Line Walter, Wayne, Pennsylvania
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Reviews 4.8
Total Time 25 minutes
Category Breakfast, Brunch
Calories 157 calories per serving
  • In a large bowl, combine the flour, wheat germ, baking soda and salt. In another bowl, whisk the eggs, buttermilk and oil. Stir into dry ingredients just until blended., Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray; turn when bubbles form on top. Cook until the second side is golden brown.
    Freeze option: Freeze cooled pancakes between layers of waxed paper in an airtight freezer container. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven 6-10 minutes. Or place a stack of 3 pancakes on a microwave-safe plate and microwave on high until heated through, 45-90 seconds.
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WHOLE WHEAT PANCAKES RECIPE: HOW TO MAKE IT
To fix a large batch of tender pancakes for my five children, I rely on this quick and wholesome recipe. It calls for whole wheat flour and buttermilk, which make the pancakes filling but also light. Serve them with hot chocolate for a breakfast that's sure to delight little ones. —Line Walter, Wayne, Pennsylvania
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  • In a large bowl, combine the flour, wheat germ, baking soda and salt. In another bowl, whisk the eggs, buttermilk and oil. Stir into dry ingredients just until blended., Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray; turn when bubbles form on top. Cook until the second side is golden brown.
    Freeze option: Freeze cooled pancakes between layers of waxed paper in an airtight freezer container. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven 6-10 minutes. Or place a stack of 3 pancakes on a microwave-safe plate and microwave on high until heated through, 45-90 seconds.
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See details


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May 26, 2020 · This revitalizing Vitamix smoothie recipe made with orange, banana, rolled oats, wheat germ, and rice milk is a great drink to have at breakfast. Nutritional Information Amount Per …
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See details


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See details


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