Best 5 Whole Wheat Pancakes With Fresh Strawberries Recipes
Whole wheat pancakes with fresh strawberries are a delicious and nutritious breakfast option that can be enjoyed by people of all ages. Made with whole wheat flour, these pancakes are packed with fiber and nutrients, while the fresh strawberries add a sweet and tangy flavor. Whether you're looking for a quick and easy weekday breakfast or a special weekend brunch, these pancakes are sure to please.
Let's cook with our recipes!
HEART-SHAPED WHOLE-WHEAT PANCAKES WITH STRAWBERRY SAUCE
Provided by Ellie Krieger
Categories main-dish
Time 50m
Yield 4 servings (serving size 2, 5-inch pancakes)
Number Of Ingredients 15
Steps:
- Preheat oven to 200 degrees 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. 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.
- Puree strawberries 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.
Nutrition Facts : Calories 306 calorie, Fat 4 grams, SaturatedFat 1 grams, Cholesterol 96 milligrams, Sodium 628 milligrams, Carbohydrate 58 grams, Fiber 5 grams, Protein 12 grams, Sugar 21 grams
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-GRAIN STRAWBERRY PANCAKES
Pancakes made with whole wheat flour feature yogurt inside and out. What are you waiting for?
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 30m
Yield 7
Number Of Ingredients 11
Steps:
- Heat griddle 12-inch skillet to 375°F or over medium-high heat. If necessary, grease with canola oil (or spray with cooking spray before heating).
- In large bowl, mix flour, sugar, baking powder, baking soda and salt; set aside. In medium bowl, beat eggs, 2/3 cup vanilla yogurt, the water and oil with wire whisk until well blended. Pour egg mixture all at once into flour mixture; stir until moistened.
- For each pancake, pour slightly less than 1/4 cup batter from cup or pitcher onto hot griddle. Cook pancakes 1 to 2 minutes or until bubbly on top, puffed and dry around edges. Turn; cook other sides 1 to 2 minutes or until golden brown.
- Place 2 pancakes on each individual serving plate. Top each with 1/4 cup sliced strawberries and 1 to 2 tablespoons strawberry yogurt.
Nutrition Facts : Calories 170, Carbohydrate 19 g, Cholesterol 90 mg, Fat 2, Fiber 1 g, Protein 4 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving (2 pancakes, 1/4 cup strawberries and 1 to 2 tablespoons yogurt), Sodium 380 mg, Sugar 14 g, TransFat 0 g
WHOLE WHEAT PANCAKES WITH FRESH STRAWBERRIES
This is an amazing whole wheat pancake recipe that tastes amazing and fills your tummy instantly! A family favorite.
Provided by Emily Kerman
Time 20m
Yield 6
Number Of Ingredients 8
Steps:
- Sift flour, baking powder, sugar, and salt together into a large bowl. Make a well in the center. Pour milk, egg, and melted butter into the well; mix until smooth.
- Heat a lightly greased griddle or frying pan and heat over medium-high heat. Working in batches, pour or scoop 1/4 cupfuls batter onto the hot surface and cook until golden brown, 2 to 3 minutes per side.
- Serve with fresh strawberries.
Nutrition Facts : Calories 203.9 calories, Carbohydrate 28.1 g, Cholesterol 50.3 mg, Fat 8.2 g, Fiber 3.9 g, Protein 7 g, SaturatedFat 4.6 g, Sodium 706.9 mg, Sugar 5.3 g
HEART SHAPED WHOLE-WHEAT PANCAKES WITH STRAWBERRY SAUCE
From Healthy Appetite on foodnetwork.com. I don't care about the heart shape thing, but the sauce is good! You can top with some Cool Whip free if you wish!
Provided by Darrinw2001
Categories Breakfast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
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.
Tips for Making Perfect Whole Wheat Pancakes With Fresh Strawberries
- Use fresh or frozen strawberries, but if using frozen, thaw them completely before adding them to the batter. - Don't overmix the batter, as this can make the pancakes tough. - Cook the pancakes over medium heat, flipping them once when bubbles form around the edges. - Serve the pancakes immediately with fresh strawberries, maple syrup, and whipped cream.Conclusion: Enjoy a Delicious and Nutritious Breakfast
These whole wheat pancakes with fresh strawberries are a delicious and nutritious way to start your day. They're packed with fiber, antioxidants, and vitamins, and they're also a good source of protein. The pancakes are also relatively easy to make, and they can be customized to your liking. For example, you can add different fruits, nuts, or spices to the batter. You can also serve the pancakes with different toppings, such as butter, jelly, or ice cream.
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