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. Lori

    Roni,

    I am relatively new to your sites and LOVE them! I tried the Whole Grain Pancakes this weekend and they were wonderful. My 7 year old wasn’t too fond of them and wanted the kind I “usually” make (not that I make pancakes more than say twice a year), but then there’s more for me. I only wish I had added blueberries to the entire recipe instead of just to the ones I ate that day. Thank you so much for all the hard work you put into your site. I can’t wait to try more of your wonderful recipes.

  2. Kim (Zurichnee)

    Just printed this off and going to go make some for lunch. I don’t have any applesauce so thinking I’ll substitute some mashed banana. I like another posters idea of making a sauce from blueberries and splenda. I am doing “no sugar” (meaning refined sugar isn’t being added to anything I eat) and this idea was one I had. Good to know it worked!

  3. Kim (Zurichnee)

    I made these for lunch. I used a 1.5 tbsp measure and got 11 pancakes. They rose nicely and were light – not heavy at all. I used some mashed banana in place of the applesauce which seemed to work well – if you like a mild taste of banana in your pancakes! I ate 2 with some homemade blueberry sauce and a dollop of vanilla yogurt. Divine!

  4. Sarah

    Just made these and they’re delicious! I used a 1/4 cup measure and got 9 pancakes. When I entered the recipe on WW online I got 2 Pontsplus per pancake! GREAT recipe!

  5. Jackie Lynch

    I like that these work for making waffles as well as pancakes. I will make these for the grandchildren. Healthy and very good

  6. Laptop Lunches

    Roni-

    Thank you for the healthy recipes and for sharing your story. We follow you on Facebook and you really are a great inspiration. We just wanted to let you know that we love your whole grain pancake recipe and just used it as part of our weekly bento menu. You can check it out at: link to laptoplunches.com.

  7. Lauren

    These were great! My picky, rarely-eating-any-substantial-meal 2-year-old ate 3 of them. I’m always looking for different things to make for my kids for breakfast, and although they love pancakes and waffles, I don’t like buying the sugary, white flour frozen stuff available in the store. Even the “whole wheat” boxed mixes tend to have a ton of sugar. I will be most definitely be making these again, and will probably make a double or triple batch so that I can freeze them. Thank you for posting!

  8. Julie

    Thank you!! I made these tonight for dinner and they were a success! Love the flavor of cinnamon and nutmeg and the fact that it calls for applesauce which I make homemade. I used have the honey it calls for since my toddler is sensitive to any sweetener and didn’t want to sabotage bed time and didn’t have regular whole wheat flour so used organic whole wheat pastry flour. I made a double batch and left overs are going in the freezer for an easy breakfast for my 12 year old instead of boxed waffles. You’ve made our pledge to cut out processed foods that much easier! And making them from scratch allows us to make them with organic ingredients. Again thank you!

  9. Jennifer

    These will be my next make when I’m in the mood for pancakes! Thanks for sharing your pancake recipes! :D

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