Best 3 Chells Hemp Whole Wheat Flour Pancakes Recipes
Breakfast is the most important meal of the day, but it is often the most rushed. Pancakes are a classic breakfast food that can be made quickly and easily, but they are often not very healthy. However, chells hemp whole wheat flour pancakes are a delicious and healthy alternative to traditional pancakes. Chells hemp whole wheat flour is made from the seeds of the hemp plant, which are a good source of protein, fiber, and omega-3 fatty acids. These nutrients make chells hemp whole wheat flour pancakes a hearty and filling breakfast that will keep you feeling satisfied all morning long.
Let's cook with our recipes!
100% WHOLE WHEAT PANCAKES
These come out very light and fluffy and are full of whole grain. My kids love them! If you like blueberries, throw a few on top before flipping the cake :)
Provided by Kristie Ann
Categories Breakfast and Brunch Pancake Recipes
Time 1h
Yield 4
Number Of Ingredients 8
Steps:
- Whisk whole wheat flour, sugar, baking powder, baking soda, and salt in a bowl. Whisk buttermilk, eggs, and vegetable oil in a separate bowl; pour buttermilk mixture into dry ingredients. Stir just until combined (batter may seem a bit thick).
- Heat a cast iron skillet over medium-low heat for 5 minutes. Pour 1/3 cup of batter onto hot skillet and use a spoon to spread the pancake a bit. Cook until browned and bubbles appear on top, 1 1/2 to 2 minutes. Flip and cook until browned and set in the middle, about 2 more minutes. Repeat with remaining batter.
Nutrition Facts : Calories 410 calories, Carbohydrate 57.2 g, Cholesterol 98.5 mg, Fat 15 g, Fiber 7.3 g, Protein 15.9 g, SaturatedFat 3.3 g, Sodium 874.5 mg, Sugar 13.3 g
CHELL'S HEMP & WHOLE WHEAT FLOUR PANCAKES
Make and share this Chell's Hemp & Whole Wheat Flour Pancakes recipe from Food.com.
Provided by kelly in TO
Categories Breakfast
Time 30m
Yield 16 pancakes
Number Of Ingredients 11
Steps:
- Combine flour, shelled hemp seed, baking powder & soda, and salt in bowl.
- Combine eggs, yogurt, and water. Whisk in butter. Pour into dry ingredients. Use blender to mix to smooth consistency.
- Cook on (buttered) pan / griddle (medium heat). Cook until tops are bubbly - turn and cook until browned.
- Makes about 16 pancakes - can be frozen and heated up in toaster afterwards.
Nutrition Facts : Calories 58.1, Fat 1.9, SaturatedFat 0.7, Cholesterol 54.9, Sodium 294.8, Carbohydrate 6.6, Fiber 0.9, Sugar 1.1, Protein 3.1
GREAT WHOLE WHEAT (FRESHLY MILLED) PANCAKES
This is a wonderful whole grain pancake recipe. It is adapted from the pancake recipe in The Joy of Cooking (the JOC recipe has 1 T more butter and uses white flour instead of whole wheat flour). I don't recommend whole wheat baking without using a wheat grinder... there is such a huge difference in quality, performance, and taste if you buy whole wheat flour instead of using a wheat grinder to mill whole wheat. I have tried both. This is an investment that can help you enjoy healthy, delicious, whole grain foods for years to come! Another thing to know about whole wheat flour versus freshly milled whole wheat is that the freshly milled whole wheat is much more nutrient rich than "whole wheat flour". Wheat is like fruit, once you cut it open, you can't leave it out for a long time because its quality immediately begins to deteriorate. I do believe you can freeze freshly milled wheat and preserve the nutrients.
Provided by Chef TanyaW
Categories Breakfast
Time 20m
Yield 16 small pancakes, 4 serving(s)
Number Of Ingredients 9
Steps:
- In one bowl, whisk together dry ingredients.
- In another bowl mix wet ingredients.
- Quickly mix wet ingredients into dry ingredients.
- Cook's note: I usually "jumpstart" the heat by heating the stovetop griddle on high for about 5 minutes. Then I turn the heat down to 4 (just under medium) while I finish preparation. Then I lightly butter the grill with a cold butter stick on each section where I put pancake batter. I use 1/2 cup scoops for batter (for practicality in serving a large family). I usually bake them 2 to 2 1/2 minutes on the first side and 2 minutes on the second side. The recipe make 8 large pancakes (1/2 cup batter) or 16 small pancakes (1/4 cup batter).
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the taste and texture of your pancakes.
- Make sure your baking powder is fresh. Old baking powder will not make your pancakes rise properly.
- Don't overmix the batter. Overmixing will make your pancakes tough.
- Let the batter rest for a few minutes before cooking. This will help the gluten in the flour to relax, resulting in lighter, fluffier pancakes.
- Cook the pancakes over medium heat. This will prevent them from burning.
- Flip the pancakes only once. If you flip them too often, they will become tough.
- Serve the pancakes immediately with your favorite toppings.
Conclusion:
These hemp whole wheat flour pancakes are a delicious and healthy way to start your day. They are easy to make and can be customized with your favorite toppings. So next time you're looking for a hearty and satisfying breakfast, give these pancakes a try.
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