WHOLE WHEAT WAFFLES VEGAN RECIPES

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EASY DELICIOUS WHOLE WHEAT PANCAKES - INSPIRED TASTE



Easy Delicious Whole Wheat Pancakes - Inspired Taste image

Whole wheat flour makes pancakes taste nutty and delicious. This recipe is quite flexible. We love using a combination of whole wheat and all-purpose flour. The pancakes are lovely, light and fluffy. For 100% whole wheat pancakes, simply use all (1 1/2 cups) whole wheat flour and no all-purpose flour. We have noticed that whole wheat flour absorbs liquid a little more than all-purpose flour. Because of this, you might find that you need to add a little extra milk to the pancake batter before cooking the pancakes.

Provided by Adam and Joanne Gallagher

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield Makes approximately 8 pancakes

Number Of Ingredients 10

3/4 cup (100 grams) whole wheat flour
3/4 cup (100 grams) all-purpose flour
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1 tablespoon baking powder
1/2 teaspoon fine sea salt
1 1/4 to 1 1/2 cups (295 to 350 ml) milk, dairy or non-dairy
1 large egg
4 tablespoons unsalted butter, melted, plus more for the skillet or substitute coconut oil
1 1/2 teaspoons vanilla extract

Steps:

  • Whisk flours, sugar, cinnamon, baking powder and the salt in a medium bowl, set aside.
  • Warm the milk until lukewarm, not hot (you should be able to keep your finger submerged for 10 seconds).
  • Whisk milk, butter, egg, and the vanilla together until blended.
  • Make a well in the center of the flour mixture. Pour milk mixture into the well and stir with a fork until mixed and only small clumps of flour remain. Do not over mix batter. Note: The batter will be quite thick. If it is unreasonably thick, add 1 to 2 tablespoons more milk to thin it out a little.
  • Heat a large skillet (or use griddle) over medium heat. The pan is ready if when you splatter a little water onto the pan surface, the water dances around the pan and eventually evaporates.
  • Lightly brush skillet with melted butter. Spoon a 1/4-cup of the batter onto the skillet and gently spread into a 4-inch circle. (If the batter is thick, you may need to use the back of a spoon to spread the batter into a circle).
  • When the edges look dry and bubbles start to appear and pop on the top surfaces of the pancakes, turn over, about 2 minutes. Once flipped, cook 1 to 2 minutes or until lightly browned and cooked in the middle. Serve warm with syrup, bananas or other toppings.

Nutrition Facts : ServingSize 1 pancake, Calories 172, ProteinContent 5 g, CarbohydrateContent 22 g, FiberContent 2 g, SugarContent 5 g, FatContent 8 g, SaturatedFatContent 4 g, CholesterolContent 42 mg

BEST WHOLE WHEAT PANCAKE RECIPE - SKINNYTASTE



Best Whole Wheat Pancake Recipe - Skinnytaste 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

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

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