Best 5 Heart Pancakes Recipes

HEART HEALTHY PANCAKES

Steps:

• Combine dry ingredients in large bowl.
• Add milk, corn oil, and mix until just moistened.
• Beat egg whites in small bowl until stiff peaks form.
• Fold into batter.
• Place on greased griddle (medium high).
• When bubbles begin to form, flip pancakes.
• Serve with strawberry garnishes and warm real Vermont maple syrup.

HEART SHAPED WHOLE-WHEAT PANCAKES WITH STRAWBERRY SAUCE

Steps:

• Preheat oven to 200°F Preheat a large nonstick griddle or skillet over a medium-low flame.
• In a medium bowl, whisk together the dry ingredients (flour through salt).
• In another medium bowl, beat together the eggs, buttermilk, non-fat milk, honey and vanilla.
• Stir the wet ingredients into the dry ingredients, mixing only enough to combine them. The batter will be somewhat lumpy.
• Use a 1/3 cup measuring cup to ladle the batter onto the griddle or skillet. Flip the pancake when the top is bubbling and it is golden brown on the bottom. Then cook until the other side is golden brown. Hold on an oven proof plate in the oven until the entire batch is ready.
• Strawberry sauce:.
• Puree strawberries in food processor to a chunky puree. Heat them in a small saucepan over a low flame, until they are just warm. Stir in lemon juice and maple syrup.
• When all the pancakes are ready, cut them into heart shapes with a heart shaped cookie cutter.
• Ladle about 1/3 cup of the strawberry sauce onto each plate, place pancakes on top and sprinkle with confectioners' sugar, if using.

HEART PANCAKES

Steps:

• Preheat griddle to 375 degrees, or heat griddle pan over medium-high heat. Whisk flour, sugar, baking powder, and salt in medium bowl. Add egg, milk, and 2 tablespoons melted butter; whisk to combine. Batter should have small to medium lumps.
• Preheat oven to 175 degrees. Test griddle by sprinkling with a few drops of water. If water bounces and spatters, it is hot enough. With paper towel, brush 1/2 teaspoon butter onto griddle. Wipe off excess.
• Fill a pastry bag fitted with a 1/4-inch plain round tip with batter; twist end of bag, and secure with rubber band. Working in batches, pipe heart shapes, drawing V of batter in center of hearts to fill, on heated griddle. When pancakes have bubbles on top and are slightly dry around the edges, about 2 minutes, flip over. Cook until golden on the bottom, about 1 minute.
• Repeat with remaining batter, using 1/2 teaspoon butter on griddle for each batch, keeping finished pancakes on a heat-proof plate in the oven until ready to serve.

HEART HEALTHY HARVEST PANCAKES

Steps:

• Mix all ingredients together in a medium bowl.
• Preheat skillet to med-high heat. As long as your skillet is preheated properly you should not need to add any fat to the pan.
• Using a small ladle, ladle mix into skillet and let cook 4-5 minutes per side, until golden brown.
• Enjoy topped with maple syrup, or for a healthier version, you can top with warmed cinnamon applesauce.

HEART HEALTHY COOKBOOK PANCAKES

Steps:

• Beat all ingredients with hand beater or whisk just until smooth. (For thinner pancakes, stir in additional 2 to 4 tablespoons milk.)
• Spray griddle or 10-inch nonstick skillet with cooking spray; heat griddle to 375° or skillet over medium heat. (To test griddle, sprinkle with a few drops of water. If bubbles skitter around, heat is just right.)
• For each pancake, pour 3 tablespoons batter onto hot griddle. Cook pancakes until puffed and dry around edges. Turn; cook other sides until golden brown.