Whole Wheat Blueberry Pancakes #1



|Whole Wheat Blueberry Pancakes #1 | |

|  | |

| | |

| | |

|[pic] | |

|Rated: | |

|[pic] | |

| | |

|Submitted By: brossettelewis | |

|Photo By: larkspur | |

|Prep Time: 5 Minutes | |

|Cook Time: 8 Minutes | |

|Ready In: 13 Minutes | |

|Servings: 5 | |

| | |

| | |

| | |

| | |

|INGREDIENTS: | |

|1 1/4 cups whole wheat flour | |

|2 teaspoons baking powder | |

|1 egg | |

|1 cup milk, plus more if necessary | |

|1/2 teaspoon salt | |

|1 tablespoon artificial sweetener | |

|1/2 cup blueberries | |

| | |

|DIRECTIONS: | |

|1. | |

|Sift together flour and baking powder, set aside. Beat together the egg, milk, salt and artificial sweetener in a bowl. Stir in flour until | |

|just moistened, add blueberries, and stir to incorporate. | |

| | |

|2. | |

|Preheat a heavy-bottomed skillet over medium heat, and spray with cooking spray. Pour approximately 1/4 cup of the batter into the pan for | |

|each pancake. Cook until bubbly, about 1 1/2 minutes. Turn, and continue cooking until golden brown. | |

| | |

| | |

|ALL RIGHTS RESERVED © 2014 | |

|Printed from 3/31/2014 | |

| | |

| | |

|Mimi's Giant Whole-Wheat Banana-Strawberry Muffins #2 | |

|  | |

| | |

| | |

|[pic] | |

|Rated: | |

|[pic] | |

| | |

|Submitted By: MIMI28 | |

|Photo By: Tricia | |

|Prep Time: 15 Minutes | |

|Cook Time: 20 Minutes | |

|Ready In: 35 Minutes | |

|Servings: 6 | |

| | |

| | |

| | |

| | |

|INGREDIENTS: | |

|1 eggs | |

|1/4 cup unsweetened applesauce | |

|2 tablespoons vegetable oil | |

|1/4 cup and 2 tablespoons packed brown | |

|sugar | |

|1/2 teaspoon vanilla extract | |

|1-1/2 bananas, mashed | |

|1 cup whole wheat flour | |

|1/2 teaspoon baking soda | |

|1-1/2 teaspoons ground cinnamon | |

|1/2 cup frozen sliced strawberries | |

| | |

|DIRECTIONS: | |

|1. | |

|Preheat the oven to 375 degrees F (190 degrees C). Grease 6 large muffin cups, or line with paper liners. Or use 12 mini muffin cups. | |

| | |

|2. | |

|In a large bowl, whisk together the eggs, applesauce, oil, brown sugar, vanilla and bananas. Combine the flour, baking soda and cinnamon; Stir| |

|into the banana mixture until moistened. Stir in the strawberries until evenly distributed. Spoon batter into muffin cups until completely | |

|filled. | |

| | |

|3. | |

|Bake for 20 minutes in the preheated oven, or until the tops of the muffins spring back when pressed lightly. Cool before removing from the | |

|muffin tins. | |

| | |

| | |

|ALL RIGHTS RESERVED © 2014 | |

|Printed from 3/31/2014 | |

| | |

| | |

|Whole Wheat Blueberry Muffins #3 | |

|  | |

| | |

| | |

|[pic] | |

|Rated: | |

|[pic] | |

| | |

|Submitted By: LisaAnn | |

|Photo By: DelMarGirl | |

|Prep Time: 15 Minutes | |

|Cook Time: 20 Minutes | |

|Ready In: 35 Minutes | |

|Servings: 6 | |

| | |

| | |

| | |

| | |

|INGREDIENTS: | |

|1 1/2 cups whole wheat flour | |

|1/2 cup white sugar | |

|2 teaspoons baking powder | |

|1/2 teaspoon ground cinnamon | |

|1/4 teaspoon salt | |

|1 cup skim milk | |

|1 egg | |

|2 tablespoons butter, softened | |

|1 tablespoon vegetable oil | |

|2 cups fresh blueberries | |

|1/2 cup brown sugar (optional) | |

|1/2 teaspoon ground cinnamon (optional) | |

| | |

|DIRECTIONS: | |

|1. | |

|Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners. | |

| | |

|2. | |

|Whisk whole wheat flour, white sugar, baking powder, 1/2 teaspoon cinnamon, and salt together in a bowl. In a separate bowl, whisk skim milk, | |

|egg, softened butter, and vegetable oil. Mix the liquid ingredients into the whole wheat flour mixture to make a smooth batter, and gently | |

|fold in blueberries. Spoon batter into the prepared muffin cups, filling them to the top. | |

| | |

|3. | |

|Combine brown sugar with 1/2 teaspoon cinnamon in a bowl and spoon the mixture onto the muffins, if desired. | |

| | |

|4. | |

|Bake in the preheated oven until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean, 20 to 25 | |

|minutes. | |

| | |

| | |

|ALL RIGHTS RESERVED © 2014 | |

|Printed from 3/31/2014 | |

| | |

| | |

| | |

|Whole Wheat Cinnamon Pancakes #4 | |

|[pic] |Rated: |

| |[pic] |

| | |

| |Submitted By: Jewels |

| |Photo By: Scotdog |

| |Prep Time: 15 Minutes |

| |Cook Time: 20 Minutes |

| |Ready In: 40 Minutes |

| |Servings: 6 |

| | |

INGREDIENTS:

|2 cups buttermilk** |1 1/2 teaspoons baking powder |

|2 room-temperature eggs, lightly beaten |1 teaspoon salt |

|1/3 cup 2% milk |1 teaspoon baking soda |

|1 1/2 cups quick cooking oats |1/2 teaspoon ground cinnamon |

|1 cup whole wheat flour |2 tablespoons butter, or as needed |

|2 teaspoons white sugar | |

DIRECTIONS:

**Prepare BUTTERMILK: Place 2 Tablespoons of lemon juice in a liquid measuring cup. Add enough milk to bring the liquid up to the 2-cup line. Let stand for five minutes.

|1.|Whisk buttermilk, eggs, and milk together in a bowl until blended; add oats and whisk until oats are wet, about 30 seconds. |

| |Set aside until oats absorb some liquid, about 5 minutes. |

|2.|Stir flour, sugar, baking powder, salt, baking soda, and cinnamon into the oat mixture; whisk until completely blended into a|

| |batter. |

|3.|Melt 1/2 teaspoon butter in a skillet over medium heat. Ladle batter into the skillet and cook until bubbles appear on the |

| |surface, 2 to 3 minutes. Flip with a spatula and continue cooking until browned on the other side, 1 to 2 minutes more. |

| |Repeat with remaining butter and batter. |

| | |

|Lighter Chocolate Chip Pancakes #5 |  |

|[pic] |Rated: |

| |[pic] |

| | |

| |Submitted By: YouKnowWho18 |

| |Photo By: Blender Woman |

| |Prep Time: 10 Minutes |

| |Cook Time: 20 Minutes |

| |Ready In: 30 Minutes |

| |Servings: 12 |

| | |

"Made with whole wheat flour, wheat germ, and skim milk these chocolate chip pancakes sound healthy but taste delicious."

INGREDIENTS:

|1 3/4 cups white whole wheat flour |1/4 cup margarine, melted |

|1/4 cup wheat germ |2 eggs, beaten |

|2 tablespoons baking powder |3 tablespoons brown sugar |

|1 teaspoon salt |1/2 cup semisweet chocolate chips |

|1 3/4 cups skim milk |cooking spray |

DIRECTIONS:

|1. |Combine flour, wheat germ, baking powder, and salt in a large bowl. Set bowl aside. In a separate bowl, whisk together the |

| |skim milk, melted margarine, eggs, and sugar. Make a well in the center of the dry ingredients; stir in the wet ingredients,|

| |being careful not to over mix the batter. Gently fold in the chocolate chips. |

|2. |Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook |

| |until bubbles appear on the surface. Flip with a spatula, and cook until golden brown on the other side. |

|ALL RIGHTS RESERVED © 2014 |Printed from 3/31/2014 |

| |  |

|Whole Grain Banana Muffins #6 | |

|[pic] |Rated: |

| |[pic] |

| | |

| |Submitted By: caetb |

| |Photo By: CC♥'s2bake |

| |Prep Time: 15 Minutes |

| |Cook Time: 18 Minutes |

| |Ready In: 33 Minutes |

| |Servings: 6 muffins or 12 mini. |

| | |

INGREDIENTS:

|1/4 cup and 2 tablespoons flour |1/4 cup + 2T nonfat plain yogurt |

|1/4 cup whole wheat flour |2 tablespoons unsweetened applesauce |

|1/2 cup ground oats |2 tablespoons maple syrup |

|2 tablespoons sugar |1 teaspoon egg whites |

|1-1/2 teaspoons baking powder |1/2 teaspoon vanilla extract |

|1/4 teaspoon salt |1-1/2 small ripe bananas, mashed |

|1/4 cup and 2 tablespoons raisins |2 tablespoons chopped pecans (optional) |

DIRECTIONS:

|1. |Preheat oven to 400 degrees F (200 degrees C). Grease a 12 cup mini muffin tin or line with papers. |

|2. |In a large bowl, whisk together whole wheat flours, oat bran, sugar, baking powder, and salt. Stir in raisins. In another |

| |bowl, mix together yogurt, applesauce, maple syrup, egg whites, vanilla, and bananas. Pour yogurt mixture into flour |

| |mixture, and mix just enough to combine. Do not overstir! Spoon batter into muffin cups. (optional) Sprinkle one teaspoon |

| |pecans over batter in each cup. |

|3. |Bake muffins in preheated oven for 15 to 20 minutes. Remove from oven, and transfer muffins to a wire rack to cool. |

|ALL RIGHTS RESERVED © 2014 |Printed from 3/31/2014 |

................
................

In order to avoid copyright disputes, this page is only a partial summary.

Google Online Preview   Download