100% Whole Grain Pancakes

http://greenlitebites.com/2007/11/13/100-whole-grain-pancakes/
Screen shot 2013-10-27 at 8.18.18 AM

Update: See the toddler and I make these on camera!

Update x2: For a simpler whole grain pancake try my Quick Whole Grain Banana Pancakes

Another recipe of mine that has gone through many revisions. This is one of the Toddler’s favorite breakfasts and I love the fact that I can make a simple whole grain batter for just about anything. I’ve added blueberries, I’ve thinned it with a bit of skim milk and made pancake rolls with fresh berries and even used it in a waffle iron!

I love making these and freezing the leftovers. Just let them cool to room temperature and pop them in the freezer (I just use a ziploc bag). Then during the week throw one in the microwave for about 20-25 seconds. It’s a great quick breakfast!

I’ve also been able to save the uncooked batter in the fridge for a few days. Just add a bit more milk as the oatmeal tends to thicken when it sits.

The toddler absolutely loves dipping his in applesauce. I prefer berries. ;~) 100% 100 grain pancakes

  • ½ cup quick oats (40g)
  • 1 cup skim milk (8oz)
  • 2 tsp lemon juice
  • ¾ whole wheat flour (90g)
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp baking soda
  • ½ tsp baking powder
  • 1 egg
  • 1 tsp vanilla
  • 1 tbsp unsweetened applesauce
  • 1 tbsp honey

In a medium bowl, combine oatmeal, milk and lemon juice. Let the mixture sit while preparing the dry ingredients (at least 2 minutes).

In another bowl, combine all the dry ingredients, whole wheat flour, cinnamon, nutmeg, baking powder and baking soda. Set aside.

Beat or whisk the egg, vanilla, applesauce and honey into the milk/oatmeal mixture. It will be very liquidly.

Add the dry ingredients to the wet and mix with a spoon until just combined.

Pour batter in a non-stick skillet or griddle over medium heat sprayed with non-stick cooking spray. Cook about 1-2 minutes a side, small bubbles will form but not as many as traditional pancakes. I just peaked underneath for a light brown color, then flipped.

Try them with blueberries or in the waffle iron!

100% 100 grain pancakes with blueberries100% whole grain waffles

Update: See the toddler and I make these on camera!

Update x2: For a simpler whole grain pancake try my Quick Whole Grain Banana Pancakes

I make 10-12 cakes and will do nutritional information per cake.

Approx Nutritional Information per serving
Servings Amt per Serving
12 cakes 1 cake
Calories Fat Fiber WWPs
60 1g 1g old: 1 new: 2
Sugar Sat Fat Carbs Protein
2g 0g  11g 2g

12/31/07 Update: As if they weren’t low fat enough, I wanted to see what would happen if you used 2 egg whites instead of the the who egg. Don’t bother, the pancakes don’t rise and have a hard time staying together. As soon as I added the yolk back in they were perfect! So perfect that the toddler ate 3 this morning!

4/29/08 Update: A few people have asked how I measure of the batter when cooking. Normally I do it by sight but this morning I used a measuring spoon. I made over 12 cakes using between 1/8-1/4 cup. I used a 1/4 cup measuring spoon and filled it a little over half way. Not very scientific I suppose. ;~P Hope that helps!

9/14/08 Update: I ran out of milk and made them with yogurt instead. The batter was thicker but just as good! Replace milk with 1/4 cup water and 1/4 cup non-fat yogurt.

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64 Comments and 0 Replies

  1. BonnieR

    Roni,

    I haven’t tried your whole wheat pancakes or waffles yet, but they do sound wonderful!.

    I LOVE your new GreenLiteBites recipe website. Just one more thing of yours to read…which I enjoy very much.

    Thanks,
    Bonnie

  2. Michele

    I made the pancakes last week and they were delicious! I used soy milk in place of skim because that’s all I had and they turned out fine. They were hearty and very filling! Thanks so much for sharing your recipes with us.

  3. Jane

    I tried these last week and they were so delicious!

    Instead of syrup (I didn’t have any sugar-free syrup), I threw a cup of frozen blueberries with some splenda and water in a small frying pan and simmered it up. I used it on the pancakes instead of syrup. YUM!

  4. Linda

    Hi Roni,

    Thank you.

    After going through your site, I’ve just made my shopping list for tomorrow. Wow, all the recipes look wonderful.
    I’ve marked your site on my FAVORITE LIST

    W.W Pancakes it is for Wednesday mornin…:) yipee!!
    not to mention Calzone for dinner tomorrow night.

  5. claire

    I noticed that both on your and Kathy blog you all use oats in pancakes. What is the benefit of using oats versus all whole wheat for example?

  6. roni

    claire – Good question! I used them to get a multi grain cake. I saw the oats being used in a few recipes I researched and when I started to experiment I don’t think I ever even thought if not using them. Isn’t that funny? LOL

    Sorry I wish I had a more official answer for you!

  7. egdcwed

    Wow, this is the third recipe I’ve used this week by you. They really are good. Anyway, when I saw each pancake being 1 point, I had to try them. They really are good. I sliced and peeled apple and cooked on the stove with cinnamon and splenda in them and used that as my topping. Great! My 2 1/2 was ok with them (could have just been an off day for him), but my 18 month ate three pancakes! Thanks!

  8. Diane

    Another toddle approved recipe of yours. My daughter ate 2 and asked for another. I’m so glad to have tried this, as I feel much better giving her these then store bought pancakes.

  9. Jessica

    I had planed to make pancakes for the kids this morning and the recipe I found yesterday would not load so I goggled what i was looking for and got your site. I have NEVER been so glad a page would not load i my life!! The kids loved them. I did notice that the last pancakes i made raised more like your picture.. next time I’ll let the oats sit longer. I made a double batch to freeze for the weekday breakfast and came out with 22. So not bad.. first couple were a little to large.. but the kids ate them so mine were 1-point!! THANK YOU!

  10. Rochelle

    These pancakes are great Roni. We had them for the second time this morning. I ran out of cinnamon so I used some pumpkin pie spice. Not as good as the original but my two year old and three year old still ate three each! I only get about 7 per recipe at a 1/4 C per pancake making them 2 points per pancake. Thanks agian Roni. I’ve also had zucchini pizzas which are a great lunch or snack.

  11. Briana

    I’m not a fan of pancakes but I thought I’d try them for my toddler. She finished off the container of applesauce (i get the small lunch size packs so I’m not tempted to eat the whole jar) so she didn’t have room for more than 1/2 a pancake, but she liked it. In fact, so did I! It reminded me of french toast and pancakes mixed. I think it’s cause of the cinnamon and nutmeg in it. I topped mine with maplesyrup – 1/16th of a cup was 1 pt, but I like the idea for the apples and/or blueberry compotes people made, so I might try those next time. Thanks for a great recipe!

  12. stephany

    is there a printable version of your recipes? i like to keep my recipes on index cards in a file, i have been copying in to my word perfect then cutting them out and taping on a index card, a index card size printable version (like foodnetwork.com offers)would be so great.

  13. Rebecca

    I made this on Sun. morning and thought they were really good. I had to wrap up the leftovers quickly so that I would not over eat on them. I had some reheated today and thought they were just as good. I ate the first ones with the leftover applesauce on top. Today I had them with yogurt and applebutter. YUM. I rarely spend 4 points on breakfast but these were worth it.

  14. Carrie

    Roni – I just found your pancake recipe and had a question. Do you happen to know how many grams of carbs per pancake? I’m insulin resistant and have to watch my carb in take with every meal. I do miss pancakes and eggs are getting boring for breakfast.

    Thanks in advance!

  15. roni

    Carrie – I’m calculating about 12 per pancake with 3 g of sugar and 2 g of fiber. Each also has about 3g of protein. I hope that helps!

  16. Summer Taylor

    Dear Roni,
    I made two batches of the pancakes last night to freeze. They are so wonderful! I wasn’t able to get 10 or 12 out of the batch. How much of the mixture do you use for each pancake?
    Thanks, Summer

  17. French

    Thank you for this recipe! I made it this morning and to my surprise, DH and Skid liked them. (Skid = step kid).

    DH is pretty picky…skid will eat just about anything. So it passing the DH test was good. Very good.

    I managed to get 20 out of the recipe, but I used a large soup spoon to pour the patter onto my griddle. Basically “silver dollar” pancakes.

    I tried with a little applesauce and a dollop of sour cream on top, but preferred sugar free syrup. I can’t wait to eat these as part of a “bigger” breakfast. These will be fantastic paired with Morningstar sausage patties. Hmm…I could even make my own McGriddle sandwich. Wait…I don’t like McGriddle sandwiches. O.k., but for those that DO…YOU could do it. I’ll stick with eating my at the same meal, but separate (if that made any sense).

    Thank you Roni!

  18. French

    P.S. I didn’t have quick oats so used “regular” oats. At least I think they are regular. They take a full 5 minutes to cook, and I think quick oats only take 1 minute? My container definitely does not have the word “quick” on it anywhere. At any rate, I was just trying to let you know that the oats I used, that I think weren’t quick oats, worked just fine. I let the liquid batter sit while I measured/mixed the dry ingredients and preheated the griddle.

  19. roni

    Summer – I think I use about 1/4 of a cup. I’m not really sure because I just use spatula.

    French – Thanks for letting me know about the oatmeal!

  20. Melanie

    Roni, Your pancakes were great. My three kids loved them! This is first one of your recipes I have tried. I will definitely be trying more.

  21. Charissa

    I just tried these and they are yummy and very filling. For measuring them, I dolloped tablespoonfuls per cake, for mini cakes. I weighed the lot, and got 40 grams per point. I got 4 mini cakes for 2 points. Put the rest in the freezer to try for on the go breakfast. Thanks Roni!

  22. Jenni

    Tried these Thursday morning… used 1 tsp. vinegar instead of lemon juice, 1 T brown sugar instead of honey, regular oats instead of quick, and stuck some flaxseed in for good measure. They were good – kind of seemed like a pancake/muffin mix! Thanks for all your great simple recipes

  23. Jimena

    Hi Roni =)

    I have been browsing your site the past few days. I love all the wonderful ideas you have throughout your site. I just made these fabulous looking pancakes. I cant wait to taste one of them. I was wondering what the purpose of the lemon juice is. I did not have any so I used lime juice instead. Did not have applesauce so I used margarine and used sf maple syrup instead of honey. I also added in some dried apples =)

  24. roni

    Hi Jimena!

    It’s too “mimic” buttermilk. You can skip it, they come out fine without or you can actually use buttermilk. I just happen to make them this way.

    Hope that helps!

  25. Laura N

    Hi Roni, I know you’ve got tons of comments on this one already, but I finally got around to making the whole wheat pancakes and they, of course, were awesome! I felt so virtuous making something decadent into something healthy. My toddler even ate some, cut into triangles, and he dipped into lite pancake syrup. Thanks for another great one.

    Oh, and it was surprisely quick & easy, too.

  26. Maggie

    I made some awesome vegan pancakes today. If you don’t want to use eggs just increase the baking powder. Mine came out really well, here is the recipe:
    link to electronicgoose.blogspot.com
    Instead of the white flour I used ww pastry flour and added cinnamon and allspice. There’s no salt in these but I recommend adding a little to bring out the flavors.

  27. Krista

    I made these this morning. I wanted something filling and it definately did the trick. I makeshift modified it though. I was out of applesauce, eggs, nutmeg, and I used a really point friendly soy milk that I found at trader joes. The mix came out very very thick so I added some water like I used to do with Bisquick when I didn’t have eggs. I liked them but they were a little bland (probably due to the lack of the other ingredients). I put some Better n’ Peanut Butter on them and a little sugar free syrup and that made them much better! mmm! Thanks for the recipe. I’ll see if I can get hubby to eat some.

  28. Aime

    Excellent! This is the second pancake recipe I’ve tried off of Green Lite Bites. I love them both. I had never made a pancake before! I mixed some fresh raspberries into this batter. Delicious! As always, thank you Roni.

  29. Patreesha

    Mmmm, just made this a few minutes ago! The first pancake I made was a little too thick and uncooked in the middle and too soft inside (could’ve been that my pan was too hot), and I prefer a slightly thinner, crispier pancake so I added about 2 tablespoons of milk in addition… Perfect!

    I also added a tiny bit of freshly grated ginger for extra spiciness, and slightly blended the oatmeal in a blender to make it a little smoother. I covered the pancakes in sliced bananas and a tiny bit of maple syrup on the side for dipping.

    Thanks for this recipe, I love it!

  30. Cherie

    Thought I’d let you know, I use 1/3 of a cup of egg whites (I double the batch for freezing some, and that’s the equivalent of 2 eggs), and I think they turn out fluffier – but they turn out fine.

    Great cakes – we make them a lot! The 3 year old loves them! I purposely buy applesauce in the single serving sizes just for this recipe (the big jars of unsweetened organic go bad before we use them up.)

  31. Cherie

    P.S. – It may have some effect that I use steel cut Coaches Oats instead of QUick oats – maybe that helps keep them together?

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