Low-fat Whole Wheat Pancakes
(4 servings) Printable Version
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 =(out of 5)
Based on 25 votes.
View all 25 comments for this recipe.
Perfect with chunky apple sauce and sugar free syrup!
Comment submitted: 6/22/2012 (#14073)
From S. Cali
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)
From Fitange (Team Breakfast Member)
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.
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)
From slachs (Team Breakfast Member)
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)
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)
From kfears (Team Breakfast Member)
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)
These were great!! I love pancakes and will be making these from now on!!
Comment submitted: 4/17/2009 (#7983)
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)
Awesome is right! I added a 1/4 tsp. Mexican vanilla... delicious! Nutty, rich and just right...
Comment submitted: 2/21/2009 (#7621)
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)
From ShortcakeNinja (Team Breakfast Member)
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)
Added 1/2 c chopped pecans and served with maple syrup. Easily my favorite pancakes!
Comment submitted: 7/30/2008 (#5997)
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)
I thought they were practically the same as regular pancakes! thin batter fyi*
Comment submitted: 3/5/2008 (#4758)
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)
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)
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)
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)
From ButlerHouse (Team Breakfast Member)
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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