Whole Wheat Blueberry Pancakes #1
|Whole Wheat Blueberry Pancakes #1 | |
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|Submitted By: brossettelewis | |
|Photo By: larkspur | |
|Prep Time: 5 Minutes | |
|Cook Time: 8 Minutes | |
|Ready In: 13 Minutes | |
|Servings: 5 | |
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|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 | |
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|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. | |
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|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. | |
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|ALL RIGHTS RESERVED © 2014 | |
|Printed from 3/31/2014 | |
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|Mimi's Giant Whole-Wheat Banana-Strawberry Muffins #2 | |
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|Submitted By: MIMI28 | |
|Photo By: Tricia | |
|Prep Time: 15 Minutes | |
|Cook Time: 20 Minutes | |
|Ready In: 35 Minutes | |
|Servings: 6 | |
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|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 | |
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|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. | |
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|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. | |
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|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. | |
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|ALL RIGHTS RESERVED © 2014 | |
|Printed from 3/31/2014 | |
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|Whole Wheat Blueberry Muffins #3 | |
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|Rated: | |
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|Submitted By: LisaAnn | |
|Photo By: DelMarGirl | |
|Prep Time: 15 Minutes | |
|Cook Time: 20 Minutes | |
|Ready In: 35 Minutes | |
|Servings: 6 | |
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|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) | |
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|DIRECTIONS: | |
|1. | |
|Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners. | |
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|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. | |
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|3. | |
|Combine brown sugar with 1/2 teaspoon cinnamon in a bowl and spoon the mixture onto the muffins, if desired. | |
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|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. | |
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|ALL RIGHTS RESERVED © 2014 | |
|Printed from 3/31/2014 | |
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|Whole Wheat Cinnamon Pancakes #4 | |
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| |Submitted By: Jewels |
| |Photo By: Scotdog |
| |Prep Time: 15 Minutes |
| |Cook Time: 20 Minutes |
| |Ready In: 40 Minutes |
| |Servings: 6 |
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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. |
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|Lighter Chocolate Chip Pancakes #5 | |
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| |Submitted By: YouKnowWho18 |
| |Photo By: Blender Woman |
| |Prep Time: 10 Minutes |
| |Cook Time: 20 Minutes |
| |Ready In: 30 Minutes |
| |Servings: 12 |
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"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 |
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|Whole Grain Banana Muffins #6 | |
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| |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. |
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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 |
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