Best 3 Blender Whole Wheat Pancakes Recipes
In the pursuit of a wholesome and delicious breakfast, many people turn to the irresistible charm of homemade pancakes. While traditional recipes often call for refined flour, health-conscious individuals are increasingly embracing the benefits of whole wheat flour. With its rich fiber content and nutty flavor, whole wheat flour adds an extra layer of nutrition and satisfaction to your pancake experience. If you're looking for a quick and effortless way to whip up a batch of fluffy, golden-brown pancakes, your blender is the ultimate kitchen companion. With just a few simple steps and a handful of pantry staples, you can create light and airy blender whole wheat pancakes that will tantalize your taste buds and leave you feeling satisfied and revitalized.
Check out the recipes below so you can choose the best recipe for yourself!
WHOLE WHEAT BLENDER PANCAKES
I am always looking for easy things to feed my kids for breakfast. I love this blender pancake recipe because it is easy, tastes good, and my kids actually like these whole grain pancakes. If you use a high-powered blender (I use a Vitamix®) your blending time will be cut down drastically.
Provided by amyc5
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes
Time 25m
Yield 10
Number Of Ingredients 9
Steps:
- Place 1 cup milk and wheat berries in a blender; blend until smooth, 2 to 3 minutes. Add remaining milk; blend for another 2 to 3 minutes. Add vegetable oil, egg, baking powder, agave, and salt; blend until incorporated, about 1 minute.
- Spray a skillet or griddle with cooking spray and heat over medium-high heat. Drop batter by 1/3 cupfuls onto the griddle; dot with chocolate chips. Cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 211.2 calories, Carbohydrate 20 g, Cholesterol 19.3 mg, Fat 13.7 g, Fiber 2.7 g, Protein 4.4 g, SaturatedFat 3.1 g, Sodium 355.3 mg, Sugar 5.7 g
EASY BLUEBERRY WHOLE WHEAT BLENDER PANCAKES
Pancake recipe that kids love. No sugar needed, as blueberries add the sweet and tart flavor that appeals to the kids. Make pancakes in a couple of minutes by throwing all ingredients in a blender!
Provided by Suzy
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes
Time 20m
Yield 12
Number Of Ingredients 7
Steps:
- Place flour, milk, eggs, butter, and 1 tablespoon plus 2 teaspoons baking powder in a blender; blend until smooth, 2 to 3 minutes.
- Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and dot with blueberries. Cook until bubbles form and burst, and the pancake edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 94.4 calories, Carbohydrate 13.3 g, Cholesterol 37.7 mg, Fat 3.4 g, Fiber 2 g, Protein 3.8 g, SaturatedFat 1.8 g, Sodium 237.6 mg, Sugar 1.7 g
BLENDER WHOLE WHEAT PANCAKES
This is a terrific way to use your food storage! It's easy, healthy, and delicious. It's also a good recipe to use for getting your family used to whole grains so they won't get sick if you ever have to use your food storage for a long length of time!
Provided by OB Nurse
Categories Breakfast
Time 25m
Yield 8-10 pancakes, 4-5 serving(s)
Number Of Ingredients 7
Steps:
- Put the 1 cup milk and 1 cup wheat kernels (yes, uncooked and unsoaked whole wheat kernels) in the blender and mix on high speed for 4 minutes.
- Add the remaining ingredients and mix on medium speed until well incorporated.
- Pour 1/4 cup batter onto heated griddle for each pancake, turn when bubbles cover top of pancake, cook to desired doneness.
- Top with butter and syrup, fruit and cream, or peanut butter and jelly.
- You may use reconstituted powdered milk and powdered egg from your food storage in place of the milk and eggs.
Tips:
- For a lighter pancake, use half whole wheat flour and half all-purpose flour.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk.
- Let the batter rest for 5-10 minutes before cooking. This will help the pancakes rise and become fluffy.
- Cook the pancakes over medium heat. If the heat is too high, the pancakes will burn on the outside and be raw on the inside.
- Flip the pancakes only once, when bubbles form around the edges and the centers are set.
- Serve the pancakes immediately with your favorite toppings, such as butter, syrup, fruit, or whipped cream.
Conclusion:
These blender whole wheat pancakes are a delicious and healthy way to start your day. They're easy to make and can be tailored to your own taste preferences. Whether you like them plain or topped with your favorite ingredients, these pancakes are sure to be a hit.
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