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Low-fat Whole Wheat Pancakes

Low-fat Whole Wheat Pancakes

(4 servings)    Printable Version
  • 1 cup and 2 tablespoons whole wheat flour
  • 1 tablespoon brown sugar
  • 2 tablespoons apple sauce
  • 1 cup and 2 tablespoons water
  • 1 and 1/2 teaspoon baking powder
  • a pinch of salt
Sift all dry ingredients together. Add apple sauce and water and mix until batter drips from spoon (but not too runny).

Heat frying pan and spray with low-fat cooking spray. Dip your finger in some water and flick it onto the surface of the pan. If it sizzles, go for it.

Makes about 8 cakes.

Laddle about 1/4 cup of batter into the pan and let it cook until small bubbles form in the center. Flip. Keep completed pancakes warm in a preheated oven covered with a paper towel to keep the moisture in.


Serve with a low-fat butter substitute and low-fat maple syrup. For a special treat, make the batter with either 1/2 cup walnuts or 1/2 cup blueberries.

Mr Breakfast would like to thank Mr Breakfast for this recipe.

Recipe number 345. Submitted 8/9/2002.
Comments About This Recipe
What do you think of Low-fat Whole Wheat Pancakes?
Overall Average Rating = 4 (out of 5)
Based on 25 votes.


View all 25 comments for this recipe.



From soakedinpink

Recipe Rating (out of 5):

Perfect with chunky apple sauce and sugar free syrup!

Comment submitted: 6/22/2012 (#14073)



From S. Cali

Recipe Rating (out of 5):

I agree with Nadette. If you just replace a little of the whole wheat flour with all-purpose, the consistency is a lot better and the taste is better.

Comment submitted: 4/21/2012 (#13832)



Official Member: Team BreakfastFrom Fitange (Team Breakfast Member)

Recipe Rating (out of 5):

I'll make these tomorrow but use skim milk with a tbsp of vinegar to make buttermilk, and I'll add stevia instead of brown sugar. Then I will add sweet potato and a few pecans.

Comment submitted: 2/18/2011 (#12145)



From Nadette P.

Recipe Rating (out of 5):

These are better if you use 3/4 cup wheat flour and 1/4 cup all-purpose flour. You get a better batter constancy. I agree with other comments about a little more sugar and hint of vanilla.

Comment submitted: 11/17/2010 (#11577)



Official Member: Team BreakfastFrom slachs (Team Breakfast Member)

Recipe Rating (out of 5):

I also increased the brown sugar to 2 Tablespoons and added a dash of vanilla. Good for a simple, whole-wheat pancake.

Comment submitted: 5/27/2010 (#10569)



From DeeDee333

Recipe Rating (out of 5):

I added 2 tbs of brown sugar instead of 1, fat free milk instead of water, added an extra tablespoon of apple sauce and a teaspoon of honey... very good!

Comment submitted: 3/7/2010 (#9991)



Official Member: Team BreakfastFrom kfears (Team Breakfast Member)

Recipe Rating (out of 5):

Not impressed at all. I debated subbing out the water for milk and really should have. These were very plain. Couldn't taste the applesauce at all. I threw them away.

Comment submitted: 9/17/2009 (#8706)



From Coach

Recipe Rating (out of 5):

These were great!! I love pancakes and will be making these from now on!!

Comment submitted: 4/17/2009 (#7983)



From LonghornJ

Recipe Rating (out of 5):

I made the changes some reviewers suggested: 2 Tbs brown sugar (instead of 1) and used fat free milk instead of water. I also added half a banana to the batter once it was on the griddle. Sooo good! The batter was a little thick, but I didn't sift ad I just added some water to fix it. Again, I thought they were wonderful and better than regular pancakes as well as better for you! Thanks for the recipe! :-)

Comment submitted: 3/14/2009 (#7767)



From HealthNutMama

Recipe Rating (out of 5):

Awesome is right! I added a 1/4 tsp. Mexican vanilla... delicious! Nutty, rich and just right...

Comment submitted: 2/21/2009 (#7621)



From Maria

Recipe Rating (out of 5):

Delicious pancakes! I'm a pancake lover so I am glad there is a healthy option. I added flax seed to the batter (for health, not taste) and I always use sugar free maple syrup. Yum :-)

Comment submitted: 10/26/2008 (#6689)



Official Member: Team BreakfastFrom ShortcakeNinja (Team Breakfast Member)

Recipe Rating (out of 5):

Great recipe! I used low fat (1%) milk instead of water and used 2 tbsps brown sugar instead of one. The consistency was perfect. We used a little bit of both low fat margarine and powdered sugar as a glaze and topped with sliced bananas. It seemed like this recipe only made about six pancakes (2 for each person-therefore three people). However, I'm sure it woud have made more if I had made them a bit smaller. Wonderful way to add whole wheat into your diet. I will definitely make these again!

Comment submitted: 8/9/2008 (#6096)



From Jim

Recipe Rating (out of 5):

Added 1/2 c chopped pecans and served with maple syrup. Easily my favorite pancakes!

Comment submitted: 7/30/2008 (#5997)



From Breakfastrules

Recipe Rating (out of 5):

As prepared these are OK; I like them sweeter (doubled amount of brown sugar) and fluffier (used 1/2 part skim milk in place of 1/2 part water - you''ll need to add just a bit more water to get the batter to the right consistency this way) as well as 1 tsp Vanilla extract. Also used 1/3 cup blueberries.

Comment submitted: 5/3/2008 (#5177)



From kelly

Recipe Rating (out of 5):

I thought they were practically the same as regular pancakes! thin batter fyi*

Comment submitted: 3/5/2008 (#4758)



From picky

Recipe Rating (out of 5):

Texture was good, but the taste wasn't great. I like a little sweeter pancake experience. Maybe I'll try some of the suggestions here and add some fruit.

Comment submitted: 2/15/2008 (#4627)



From Emily

Recipe Rating (out of 5):

I added some flaxseed and bananas. It was okay, pretty good. The consistency was fine, I just prefer a little sweeter.

Comment submitted: 1/4/2008 (#4310)



From kloepstar

Recipe Rating (out of 5):

Yum! I mixed in 2 mashed bananas and about 1 teaspoon of vanilla to the wet ingredients, and added about 1 1/2 tsp cinnamon and 1/2 tsp nutmeg to the dry ingredients. I made sure to sift the dry ingredients as well. These came out great, and I feel good about eating them since they are whole grain and low-fat. Fantastic recipe!

Comment submitted: 6/3/2007 (#2604)



From yum-o

Recipe Rating (out of 5):

The pancakes tend to be more dense than light/fluffy, but they still taste delicious! I added a lot of cinnamon and some nutmeg. I also added the blueberries for antioxidants and a bit more sweetness. Everyone wanted seconds!

Comment submitted: 4/20/2007 (#2207)



Official Member: Team BreakfastFrom ButlerHouse (Team Breakfast Member)

Recipe Rating (out of 5):

I had no problem with the density. I however substituted fat-free soy milk for the water and added 1/4 cup of a real egg product (Land of Lakes)to the recipe. With some nuts, fruit and low-fat yogurt it makes a great breakfast.


Comment submitted: 2/23/2007 (#1617)



View all 25 comments for this recipe.



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