Whole-Grain Strawberry Pancakes

 

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Strawberry Pancakes

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Whole Grain Strawberry Pancakes – SNAP4CT Recipe

Video taken from the channel: SNAP4CT


Steps 1 Heat griddle 12-inch skillet to 375°F or over medium-high heat. If necessary, grease with canola oil (or spray with 2 In large bowl, mix flour, sugar, baking powder, baking soda and salt; set aside. In medium bowl, beat eggs, 2/3 cup 3 For each pancake. Ingredients 1 1/2 cups whole wheat flour 3 tablespoons sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 3 eggs 1 container vanilla low-fat yogurt (6 oz) 3/4 cup water 3 tablespoons canola oil 1 3/4 cups sliced fresh strawberries 1 container strawberry.

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. Top each serving (2 pancakes) with ¼ cup sliced strawberries and 1 to 2 tablespoons strawberry yogurt. Enjoy!Whole Grain Strawberry Pancakes Whole wheat flour, yogurt, and strawberries take average pancakes and make them tastier and healthier.

The added fiber and protein make this a great breakfast option for the family! Try other types of berries and different flavors of yogurt to mix things up. 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.

Top each serving (2 pancakes) with 1/4 cup sliced strawberries and 1 to 2 tablespoons strawberry yogurt. Cook pancakes 1 to 2 minutes or until bubbly on top and puffed and dry around the edges. Turn and cook the other sides 1 to 2 minutes or until golden brown. Top each serving (2 pancakes) with 1/4 cup sliced strawberries and 1 to 2 tablespoons of strawberry yogurt. Steps to Make It Whisk together soy milk and lemon juice.

In a separate large bowl, mix together the flour, baking soda, salt, and sugar. Add oil to the soy milk and lemon juice, Heat a large skillet or griddle, and melt the margarine. Using a large spoon or a 1/4 cup measure, pour batter onto.

Watch how to make this recipe. Make the pancake batter by stirring together the pancake mix, milk, brown sugar, oil and eggs until combined. Stir in the strawberry. Make the pancake batter by stirring together the pancake mix, brown sugar, milk, eggs, and oil until combined.

Stir in the strawberry preserves, then stir in the strawberries and granola, adding more of either if you’d prefer. (Hold back some chopped strawberries for serving.) Heat a nonstick skillet or griddle over medium heat. Our Whole Grain Strawberry Pancakes elevate the average pancakes with strawberries, yogurt, and whole wheat flour. The added fiber and protein make this a.

List of related literature:

Pancakes are a special treat for me, and when I make them they’re always whole grain based.

“The Doctor's Diet Cookbook: Tasty Meals for a Lifetime of Vibrant Health and Weight Loss Maintenance” by Travis Stork, Leda Scheintaub
from The Doctor’s Diet Cookbook: Tasty Meals for a Lifetime of Vibrant Health and Weight Loss Maintenance
by Travis Stork, Leda Scheintaub
Bird Street Books, 2014

BLUEBERRY WHOLE-GRAIN PANCAKES: Fold 1/2 cups (9 ounces) blueberries, preferably small ones, into the batter.

“The Gourmet Cookbook: More Than 1000 Recipes” by Ruth Reichl, John Willoughby, Zanne Early Stewart
from The Gourmet Cookbook: More Than 1000 Recipes
by Ruth Reichl, John Willoughby, Zanne Early Stewart
Houghton Mifflin, 2006

Whole Grain Waffles and Pancakes Have whole grain waffles or pancakes that you make yourself from scratch or from a whole grain mix, and top them with yogurt, fruit, one to two tablespoons of heart-healthy nuts, and a drizzle of real maple syrup.

“The Best Life Diet” by Bob Greene
from The Best Life Diet
by Bob Greene
Simon & Schuster, 2007

For serving, stack the pancakes on individual plates and add toasted pecan halves between the layers and along the edges.

“Acadiana Table: Cajun and Creole Home Cooking from the Heart of Louisiana” by George Graham
from Acadiana Table: Cajun and Creole Home Cooking from the Heart of Louisiana
by George Graham
Harvard Common Press, 2016

This mixture is delicious with fresh fruit or over wheat-free pancakes.

“Brighton Baby: a Revolutionary Organic Approach to Having an Extraordinary Child: The Complete Guide to Preconception & Conception” by Roy Dittmann
from Brighton Baby: a Revolutionary Organic Approach to Having an Extraordinary Child: The Complete Guide to Preconception & Conception
by Roy Dittmann
Balboa Press, 2012

STEAMED BERRY PUDDING—Sift two cups of flour with four teaspoons of baking powder, rub in a rounding tablespoon of butter, add two beaten eggs, one cup of milk, one-half cup of sugar, and last two cups of blueberries.

“Rufus Estes' Good Things to Eat: The First Cookbook by an African-American Chef” by Rufus Estes
from Rufus Estes’ Good Things to Eat: The First Cookbook by an African-American Chef
by Rufus Estes
Dover Publications, 2012

Add sour cream mixture and carefully fold with rubber spatula until batter comes together and berries are evenly distributed, 25 to 30 seconds (small spots of flour may remain and batter will be thick).

“Cook's Illustrated Baking Book: Baking Demystified with 450 Foolproof Recipes from America's Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Baking Book: Baking Demystified with 450 Foolproof Recipes from America’s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2013

To make blueberry pancakes, sprinkle 1 tablespoon berries over surface of each pancake immediately after adding the batter to the skillet, and cook as directed.

“The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes.” by America's Test Kitchen
from The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes.
by America’s Test Kitchen
America’s Test Kitchen, 2014

I used Walden Farms brand chocolate syrup and pancake syrup and topped the pancakes with a small teaspoon of either.

“Keto Kid: Helping Your Child Succeed on the Ketogenic Diet” by Deborah Ann Snyder, DO
from Keto Kid: Helping Your Child Succeed on the Ketogenic Diet
by Deborah Ann Snyder, DO
Springer Publishing Company, 2006

Toss blueberries with remaining 1 tablespoon flour, and gently fold into batter.

“The All New Ultimate Southern Living Cookbook: Over 1,250 Of Our Best Recipes” by The Editors of Southern Living
from The All New Ultimate Southern Living Cookbook: Over 1,250 Of Our Best Recipes
by The Editors of Southern Living
TI Incorporated Books, 2017

Oktay Kutluk

Kutluk Oktay, MD, FACOG is one of the world's foremost experts in fertility preservation as well as ovarian stimulation and in vitro fertilization for infertility treatments. He developed and performed the world's first ovarian transplantation procedures as well as pioneered new ovarian stimulation protocols for embryo and oocyte freezing for breast and endometrial cancer patients.

Mail: [email protected]
Telephone: +1 (877) 492-3666

Biography: https://medicine.yale.edu/profile/kutluk_oktay/
Bibliography: oktay_bibliography

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  • INGREDIENTS:

    2 cups strawberries
    1/2 cup sugar
    1 cup butter milk (or 1 cup milk with tablespoon of vinegar)
    2 tablespoons melted butter
    1 large egg
    2 tablespoons white granulated sugar
    vanilla flavouring
    1 cup all purpose flour
    1/4 teaspoon salt
    2 teaspoons baking powder
    icing sugar
    maple syrup
    whip cream

  • Girl! I made this for my husband and he kept asking me for more! I told him that was a good enough portion! That is how delicious these were! Thank you! Keep up the great work!:) Love your videos and recipes!

  • I’m surprised you said no lumps in the batter. Every other pancake recipe I’ve seen recommends leaving the batter somewhat lumpy. They look delicious in any case.

  • I keep seeing quarter of a cup and I have no idea how much it is, does anyone know how many ml it is? All cups are different sizes, yes as you can tell I’m not into cooking �� but I’m trying to learn ��

  • If you want an even lower calorie option, use semi skimmed milk and skip the protein powder. This leads to 420 calories for the spinach one instead of 630 (60 calories per pancake). Also know that 1 average American pancake contains 250 calories, so this recipe already has really less calories.

  • I tried chocolate banana pancakes first..Bcz I have a sweet tooth ��, I didn’t like it. But the one with spinach is superb �� gonna try next pancakes soon. ��

  • Ha ha ha… That’s the only pancake recipe that my 2 year-old niece eats… Lol. When my sister makes her any other she throughs a tantrum until she gets this recipes.:)

  • I made the chocolate one and the taste kind of reminded me of brownies. I added some bananas, greek yoghurt and a bit of honey on top and they were seriously amazing! Thank you for the awesome recipes!��

  • so has anyone made these and have a success story? im tired of making these youtube recipes and they never workout, even after following everything exactly. lol

  • made the strawberry ones, but used oat flour instead of wheat lol. They tasted okay but I probably should’ve added honey or something to the batter to get them at least a little sweet. Although with the strawberry mix on top it was SO GOOD!

  • When you took the lid off of the blender for the chocolate pancakes I had a heart attack. I thought it would fly out at my through the screen, but thank you so much for the recipes they work really well!

  • I changed the milk to skim, and skipped the butter in the recipe, added some vanilla and cinnamon. Truly some of the best pancakes I’ve had in a long while, really surprised at the texture, not gamy or chewy at all.  Love this recipe.

  • FOR EVERYONE WHO IS SO CONFUSED, even though it’s clear as hell, the nutritional facts are PER pancake. Damn people, learn to read.

  • This recipe is crazy. I had pancakes just before and they were totally the best pancakes I’ve ever had. Great with maple syrups yum…THANK YOU FOR SHARING THIS GREAT RECIPE!!!!!! ������������

  • this recipe is soo good I have tried this recipe and it not only look good but also taste best…. Whenever I don’t have flour I use whole wheat for the pancakes

  • Thank you for this simple quick and GREAT recipe/demo! I just tried it and am very proud of myself (as its my first time handling flour etc). Minor changes: I don’t really have a sweet tooth so I didn’t add any sugar (but you could use brown sugar to incorporate more minerals in your diet this way; I didn’t oil my griddle with butter since there’s already butter in the batter and my pancakes came out more crispy on the outside but still fluffy inside; Instead of maple syrup, I used organic raw honey then topped with some strawberries and blueberries and homemade banana chips. Might not be authentic pancakes anymore but I loved them.

  • Hello Tatyana! Would love to try this recipe tomorrow morning, but we don’t have buttermilk in my country, what type of vinegar is most suitable for this pancake recipe? I have apple cider vinegar. Or just white vinegar will do?

  • I have a Question, there is a Nutrition fact in the end of all videos is that fact for the whole ingredients or it is for the last shown amount?

  • All I can say is wow and thanks!  Tried these this morning following the exact recipe, and was not disappointed in anyway whatsoever. I don’t eat much in the way of pancakes, maybe once every 2-3 years at most… until now!  Not only are these so easy to prepare (thanks for the link to the text recipe BTW), they’re simply the best tasting pancakes I’ve ever had and the fact that they’re whole grain which is the only reason I gave this a try, that seals the deal. I’m now hooked and can see what my weekend breakfasts will look and taste like every couple weeks or so.  Oh yeah, took your advice and invested in some quality real maple syrup; call it icing on the cake!

  • I made wholewheat pancakes and served it to my husband yesterday morning and he freakin’ loves it… as soon as he gets back home yesterday afternoon, he gave me flowers and said thank you… my husband loves me 100%… now its 200% hahaha… thanks a lot… ������

  • i dont like pancakes, infact i stay away from anything that has white flour. But i decided to make them anyway it’s been a very long time since my kids had pancakes, and let me tell you they were delish! i had to literally make them stop eating because they were just stuffing their faces like there was no tomorrow. and i had to try and see for myself…and yasssss! i think i love pancakes now
    o.O
    thanks so much for such a great recipe. this is a keeper!

  • I made these today and they were the best non white flour pancakes that I have ever experimented with. I was surprised with their incredible fluffiness and normal texture. Also, the pancakes were slightly naturally sweet! Thanks @Fifteenspatulas

  • I can’t wait to make these for my mom, she needs to loose weight. Thanks for this vid!! She also has diabetes, but it’s not severe.

  • Hi from Texas, John. Love watching your videos. Do you have a strong opinions on getting all the lumps out of the batter, versus purposely stirrin as little as possible and leaving some lumps? I’ve been trying a new pancake technique recently that was published in Cooks Illustrated. Almost the same ratios as yours, with the addition of 1/2 tsp baking soda. But what was unique about it is they stir it just enough to combine, leaving lumps, and then let the batter sit for 10 minutes before cooking. The texture of the batter itself is pretty sexy. Not sure how different the final result is to yours… I’ll have to try it this week.

  • I absolutely love love this recipe! It has become my go to recipe. I love it so much, i’m wondering if I can make a large container of pancake mix of the dry ingredients and then just add the wet ingredients when I want to make them. Do you think it would be okay to just double/triple/quadruple the measurements for the dry ingredients, or does this not apply to the baking soda, baking powder? Or would doubling be ok? Best wishes!! and thanks for the great recipe! Your recipes never fail me:)

  • I tried them today, me and my whole family simply loved it:).. Thank you so much for this healthier and tastier version. I will never buy store bought pancake mixture ever again:)

  • Now, stop this. I am ting to lose some weight. This is another of my favorites. My mother struggled with English, sometimes. I remember her yelling at my youngest brother for macerating.

  • And again you leave me mouthwatering… �� They look so delicious! Have you ever made your own crumpets? I read about them in one of my beloved cozy crime novels, but when I tried the store bought ones the last time I went to the UK I was a bit disappointed… I‘m sure if YOU give them a go, they will turn out perfectly �� Thank you so much for your videos and again greetings from Germany!
    Jutta

  • Please stop putting your videos up in the middle of the evening. I have an uncontrollable urge to go to Sainsbury’s which is now closed ������

  • Unfortunately hate bits in my pancakes so adding them on the side like the sauce. Winter here so saving the recipe until the strawberries are out again, yum! Fussy Eater xxx