Best 7 Whole Wheat Oat Pancakes Recipes
Whole wheat oat pancakes are a delicious and healthy way to start your day. They are packed with fiber and whole grains, which can help you feel full and satisfied all morning long. They are also a good source of protein and essential nutrients like iron and calcium. Plus, they are easy to make and can be customized to your liking. Whether you prefer them plain or with your favorite toppings, whole wheat oat pancakes are a delicious and nutritious breakfast option that you will love.
Here are our top 7 tried and tested recipes!
HEALTHY WHOLE WHEAT OATMEAL PANCAKES
Made with Greek yogurt, oats, whole wheat flour, and not much else. Simple, wholesome, and satisfying! Recipe may be doubled.
Provided by Sally
Categories Breakfast
Time 25m
Number Of Ingredients 11
Steps:
- Toss the flour, oats, salt, baking powder, and cinnamon together in a large bowl. Set aside. In a separate medium bowl, whisk the egg and milk together. Whisk in the brown sugar and yogurt until no lumps remain. Whisk in the vanilla until combined.
- Make a well in the dry ingredients and pour the wet ingredients in. Stir gently until just combined. Do not overmix the batter or your pancakes will be tough and very dense. Add any mix-ins you prefer, but again - do not overmix the batter.
- Heat a griddle or skillet over medium heat. Coat generously with cooking spray, oil, or butter. Once hot, drop about 1/4 cup of batter on the griddle. Cook until the edges look dry and bubbles begin to form on the center or sides, about 1 minute. Flip and cook on the other side until cooked through, about 2 more minutes. Coat griddle/skillet again with nonstick spray for each pancake or batch of pancakes.
- Keep pancakes warm in a preheated 200°F (93°C) oven until all pancakes are cooked. Serve immediately. Pancakes taste best right after they are made.
WHOLE WHEAT OATMEAL PANCAKES
Steps:
- Add all ingredients to a medium sized bowl. Mix until combined.
- Heat skillet over medium heat. If skillet is not non-stick, use oil or butter to grease to prevent batter from sticking.
- Pour batter [1/4 cup per pancake] into skillet and cook about 2-3 minutes each side. Coat skillet again with nonstick spray for each pancake or batch of pancakes.
WHOLE WHEAT OAT PANCAKES
This recipe uses all natural healthy ingredients, should be good for any diet. Our family loves these, we have tried them with strawberry and blueberry syrup so far. TIPS: Make your own Oat flour to save cost. Pour Quaker rolled oats into a blender and blend until all is a powder. Buy whole wheat flour that has NOT been bleached. Use only PURE honey. Use Almond, Rice or Soy milk (try not to use cow milk) Make your own lemon juice by squeezing a fresh room temperature lemon. Extra virgin cold pressed olive oil has the best taste and has no extra junk in it. Use real vanilla extract, imitation has too many chemicals and not as good a flavor. If you want to loose weight and feel better this is a very good breakfast, has plenty of fiber to help cleanse the colon which is always the best place to start cleaning for a successful diet and a healthy lifestyle.
Provided by TERRY B.
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Pancakes:.
- Combine oat flour, whole wheat flour and baking powder in large bowl, mix and set aside.
- In blender combine milk, honey, lemon juice, olive oil, egg and vanilla until completely blended (make sure the honey has not fallen to the bottom) pour into bowl containing the flour mixture and mix well.
- On heated griddle or pan, pour enough pancake mix to create your desired size of pancake.
- Cook one first side 20 to 30 seconds then flip over and cook about 10 seconds longer, remove from pan and repeat until mix is used up.
- Syrup:.
- Combine berries in small sauce pan (if frozen thaw in microwave) with honey and heat on medium heat until starting to bubble.
- Pour into blender and blend until completely mixed.
- Put pancakes on plate and serve with Berry syrup.
- Enjoy.
Nutrition Facts : Calories 197.9, Fat 5.5, SaturatedFat 1, Cholesterol 52.9, Sodium 202.4, Carbohydrate 34, Fiber 4.1, Sugar 11.1, Protein 5.8
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
WHOLE WHEAT OATMEAL PANCAKES
Very filling, stick to your ribs, yet healthy! Tastes great with pure maple syrup! Add frozen fruit or fresh fruit for added flavor.
Provided by strawberrypie
Categories Breakfast
Time 35m
Yield 16-20 serving(s)
Number Of Ingredients 10
Steps:
- Mix dry ingredients.
- Mix wet ingredients.
- Mix all ingredients together.
- Spoon 1/4 cup of mix onto hot greased pan.
Nutrition Facts : Calories 117.3, Fat 4.3, SaturatedFat 0.7, Cholesterol 24.5, Sodium 272, Carbohydrate 16.1, Fiber 1.8, Sugar 3.8, Protein 4.1
WHOLE WHEAT, OATMEAL, AND BANANA PANCAKES
A basic whole-grain pancake to get you going in the morning. We also like to change it up a bit by adding 1/2 cup applesauce and 1 1/2 teaspoons of cinnamon instead of the banana.
Provided by amom2boys
Categories Breakfast and Brunch Pancake Recipes Whole Grain Pancake Recipes
Time 30m
Yield 6
Number Of Ingredients 13
Steps:
- Place the rolled oats into the jar of a blender and blend until the texture resembles coarse flour. Whisk together the blended oats, whole wheat flour, all-purpose flour, brown sugar, dry milk powder, baking powder, baking soda, and salt in a bowl; set aside.
- Whisk together the egg, milk, vegetable oil, and vanilla. Stir in the mashed banana. Pour the egg mixture into the flour mixture and stir just until moistened. Let the batter stand for 5 minutes.
- Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry, about 2 minutes. Flip, and cook until browned on the other side. Repeat with remaining batter.
Nutrition Facts : Calories 332.7 calories, Carbohydrate 54.7 g, Cholesterol 38 mg, Fat 8.5 g, Fiber 4.7 g, Protein 11 g, SaturatedFat 2.3 g, Sodium 524.4 mg, Sugar 16.8 g
BROWN SUGAR OATMEAL PANCAKES
My family absolutely loves these oat pancakes. I make them every Saturday and Sunday. If I don't, they don't believe it's the weekend! My son's friends often spend the night, and I think it's because they like these oatmeal pancakes so much. They are especially delicious served with molasses and syrup. -Sharon W. Bickett, Chester, South Carolina
Provided by Taste of Home
Time 15m
Yield about 10 pancakes.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the oats, flours, baking soda, salt and sugar. In another small bowl, beat the egg, oil and buttermilk. Stir into dry ingredients just until moistened. , Pour batter by 1/3 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown., Freeze option: Freeze cooled pancakes between layers of waxed paper in a freezer container. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven 5-10 minutes. Or place a stack of 3 pancakes on a microwave-safe plate and microwave on high until heated through, 1-1/4 to 1-1/2 minutes.
Nutrition Facts : Calories 263 calories, Fat 8g fat (1g saturated fat), Cholesterol 44mg cholesterol, Sodium 433mg sodium, Carbohydrate 42g carbohydrate (17g sugars, Fiber 3g fiber), Protein 7g protein.
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the flavor of your pancakes.
- Make sure your baking powder is fresh. Old baking powder will not give your pancakes the lift they need.
- Do not overmix the batter. Overmixing will make your pancakes tough.
- Let the batter rest for a few minutes before cooking. This will allow the gluten to develop and give your pancakes a better texture.
- Cook the pancakes over medium heat. This will help them cook evenly without burning.
- Flip the pancakes only once. Flipping them too often will make them dry and tough.
- Serve the pancakes immediately with your favorite toppings.
Conclusion:
Whole wheat oat pancakes are a delicious and healthy breakfast option that can be enjoyed by people of all ages. They are easy to make and can be customized to your liking. With a few simple tips, you can make perfect whole wheat oat pancakes every time.
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