Whole wheat pancakes are delicious and healthy homemade baked goods. They cook as quickly as pancakes made from regular wheat flour. But they turn out to be much more useful. The point is in the flour itself. Whole wheat flour is a product of grinding whole wheat grains, unpolished from the shells. It is also called one-time flour because it is ground once and fine particles are not sieved. So the most useful part of the grain - its thin shell gets into the finished flour.

This recipe for pancakes is classic. A versatile set of ingredients allows you to supplement or partially replace selected products. This is very convenient if you have already tried these types of pancakes.

To diversify ready-made pancakes:

• replace sugar with honey or fruit jam;
• take water or a mixture of kefir and water instead of milk;
• add ground spices - vanillin, anise, cinnamon, cardamom, or whatever.

The same pancakes are suitable for a recipe with baking or stuffing with fillings - cottage cheese, berries, fruits. And you can cook such pastries not only in a regular frying pan, but also with the help of electric crepe makers.

Taste Info Pancakes

Ingredients

• Whole grain wheat flour - 170 g;
• Wheat flour of the highest grade - 3 tbsp. l .;
• Milk - 500 ml;
• Chicken eggs - 2 pcs.;
• Sugar - 3-5 tbsp.;
• Salt - 1-2 pinches;
• Sunflower oil - 2 tbsp l.

How to make pancakes with whole grain flour in milk

Rinse the eggs. Dry them off with a towel. Break into a bowl. Add salt and sugar. If you like sweeter pancakes add 4-5 tablespoons, and if not, 3 tablespoons will suffice.

Whisk a little with a whisk or blender to combine the ingredients.

Add milk and sunflower oil. Whisk again. It is imperative to add oil so that the pancakes do not stick to the pan, they are soft and elastic.

Stir in both flour and whole wheat flour. If you want to cook a pancake according to this recipe, just add a little the amount of premium flour - from 2 spoons to 4-5. This will make the dough noticeably thicker - just for the pancakes.

Beat until the dough is smooth. There should be no lumps in it. You can bake the pancakes right away. But it's better to wait a little - let the dough turn into an emulsion. After 10-14 minutes, the flour will release its sticky properties, the pancake dough will become better quality.

Prepare the pan. Lightly grease it with oil (a couple of drops are enough) - just before the first pancake, you do not need to grease further. Heat over high heat - half a minute is enough. Then reduce heat to moderate. And pour the first portion of the dough into the pan. Use a small ladle for this. Take the pan in your hand, not high from the stove, make a couple of circular motions. This will allow the dough to spread evenly over the entire hot surface. Put it back.

Literally half a minute and ruddy forms on the underside of the first pancake. Pry gently and flip it over to the other side. Wait a little more and the pancake is ready. Remove onto a plate. Pour the next batch of dough into the pan. Bake all pancakes and place them on a plate.

Whole wheat pancakes with milk are ready to eat! Serve them for a sweet table, for breakfast or lunch. They can be eaten directly or with some sauces - jam, jam, sweet liqueur, condensed milk. Bon Appetit!

If you've never made pancakes with whole grain flour, then you should definitely try this. The composition and properties of whole grain flour differ significantly from premium wheat flour. Whole grain flour is rich in vitamins and minerals. And even quite thin pancakes can be made from it. And most importantly, they are very tasty and you and your loved ones will definitely like them.

Author of the publication

Originally from Belarus. The mother of two children - Miroslava and Voislav, a loving and beloved wife. By education, a teacher in the accordion class. A creative person wants to be able to do everything: sewing, sculpting from polymer clay, cooking and, of course, photographing. She believes that there is something to strive for, and most importantly, there is a desire, so she is sure that over time everything will only get better.

• Recipe author: Ekaterina Patskevich
• After cooking, you will receive 10 pcs.
• Cooking time: 50 min

Ingredients

• 2 pcs. egg
• 20 gr sugar
• 550 ml milk
• 200 gr whole grain flour
• 1/2 tsp salt
• 10 g vegetable oil
• butter

Cooking method

Prepare ingredients.

Break the eggs into a bowl where the dough will be kneaded. Add sugar and whisk thoroughly until dissolved. Add half the milk, all the flour and salt to the resulting mixture.

Stir the dough thoroughly until smooth without lumps. Pour in the remaining milk, vegetable oil and mix the dough again until the ingredients are fully combined. Leave the dough for 20-30 minutes.

Preheat the non-stick pan well (recipe uses a 20 cm pan). Before preparing the first pancake, grease the pan with a small amount of vegetable oil; there is no need to repeat this during the cooking process. Stir the dough again and start making pancakes: pour a ladle of dough into a preheated pan and turn the pan in a circle so that the dough is distributed over the entire bottom.

Cook until the surface and edges of the pancake are slightly darkened. Gently turn the pancake over with a silicone spatula and cook on the other side for about a minute.

Warm pancakes can be greased with butter if desired. Pancakes with whole grain flour ready! We recommend serving with honey or jam. Bon Appetit!

Cooking pancakes with whole grain flour is no different from the classic recipe. Prepare the dough, let it stand for a while and bake pancakes!
This filling is my favorite, cabbage gives juiciness, and meat - satiety. Any meat can be used - boiled chicken, beef, pork, lamb, and minced meat, pre-fried, is also suitable. And also, instead of meat, you can add mushrooms.
From this amount of ingredients, I made 16 spring rolls. Baked in pancake pans with a diameter of 22 and 24 cm.

Whisk eggs, sugar and salt in a deep bowl. Add milk, beat a little more. Pour in flour, mix well so that there are no lumps. Pour in water and vegetable oil, beat a little with a whisk. The dough is ready - leave it for 20-30 minutes!

Prepare the filling: fry the finely chopped onion in vegetable oil. Add chopped cabbage, stir, pour in water, cover and simmer over medium heat for 10 minutes. Then add milk, stir the cabbage, cover and simmer for another 10 minutes, until the cabbage is soft.
Finely chop the boiled meat, you can scroll it in a meat grinder, but with a knife it turns out faster. Add meat to cabbage, stir and simmer together for another five minutes. Season the finished filling with salt, pepper, mix and cool.

We bake pancakes: heat the pan well, over a fire slightly above medium, and grease with vegetable oil or fat. I grease the pan just before baking the first pancake.
It is good to lubricate with lard (melted bacon), as it does not get absorbed into the pancakes, but creates a thin greasy film on the surface of the pan and the pancakes do not stick.
Pour the dough into a ladle, pour over the edge of the pan, turning it in a circle so that the dough is evenly distributed and there are no voids. Bake the pancake for one or two minutes, until the edges are dry, pry off with a spatula and turn over to the other side. After a minute or two, remove from the pan and transfer to a plate.
Cover a stack of ready-made pancakes with a second plate, of a larger diameter, so that the pancakes are completely covered. Leave this way for a while, the pancakes will become elastic.

We start the pancakes: divide the filling in the pan with a spatula into segments equal to the number of ready-made pancakes. In the center of the pancake, closer to the bottom edge, lay out the filling with a slide, wrap the bottom edge on it, then the side edges and roll into a roll. The first pancake is ready, fill the rest as well.

Fold the pancakes in a pile, seam down. You can eat it right away, you can reheat it in the microwave, or you can additionally fry it until crispy in a pan with butter.
Serve whole-grain pancakes with cabbage and meat filling with sour cream. Eat delicious with hot tea!
Hearty and cheerful carnival!

Diet pancakes made from whole grain flour in milk, water or kefir are one of the best options for a hearty and healthy breakfast. They have quite a suitable calorie content (and these calories are not "empty", they will not go into fat!), A high fiber content, an original taste, while such baked goods are also good for the body.

Delicious & Healthy Whole Grain Pancake Recipes

Whole grain flour is just a must-have for a pn-shnik.

With its help, you can cook so many tasty things, for example, mouth-watering and even real!

Due to its unique properties, it is suitable for cooking not only within the framework of a proper nutrition system, but also for those who are losing weight, children, and diets for patients with diabetes mellitus.

Thanks to various types of whole grain flour, it is possible to prepare dishes of different taste and aroma from it: buckwheat, rye, rice, wheat, oat pancakes, pancakes, pancakes.

For people suffering from acute diseases of the gastrointestinal tract, the use of whole grain baked goods is not recommended by doctors, although the harm from coarsely ground grain has not yet been proven.

In more detail about all the features of whole grain flour, a separate detailed article is being prepared.

Pancakes with milk

Sweet pancakes made from whole grain flour with milk are plump, very dense, heavy and tasty.

Replacing sugar with fructose thickens the dough and gives it an unusual shade.

But at the same time, the taste of the baked goods does not deteriorate at all. Pancakes with milk made from whole grain flour are prepared according to the same principles as ordinary ones.

If you do not add fructose, then you get an excellent replacement for pita bread.(you can send it to the grill with some kind of filling). It is tasty to serve unsweetened pp-pancakes with first courses, vegetables, sauces (try such pastries with dzatziki (recipe) - I recommend!).

Nutritional value per 100 g:

1. Calories: 220
2. Proteins: 7,58
3. Fats 8
4. Carbohydrates: 30

Products:

• whole grain wheat flour - 100 g
• oat flour - 50 g
• warm milk - 100 ml
• warm water - 50 ml
• eggs - 1 pc.
• fructose –2 tbsp. l.
• salt - a pinch
• soda - ¼ tsp.
• citric acid - whisper
• vegetable oil - 1 tbsp. l.

Preparation:

• Milk and water must be combined, fructose and salt must be dissolved in them.
• Beat eggs and pour into milk mixture, stirring well.
• Mix the remaining bulk products together and gradually add to the liquid part, mixing thoroughly.
• Then add oil and stir again.
• Whole wheat pancakes should be fried in a dry pan with Teflon or other non-stick coating.

Recipe for making rye pancakes on kefir

Puffed pancakes made from whole grain rye flour are baked in water with gas and kefir.

They turn out to be thin and crispy.

They have a rich dark color and an original bread smell.

Good as sweet with fructose or any other sweetener, and without them.

Calorie content per 100 g (1.5-2 small pancakes) - 209 kcal, bju: proteins - 7.5 g, fats - 6.2 g, carbohydrates - 25 g

What do you need:

• whole grain rye flour - 100 g
• whole wheat flour - 50 g
• kefir - 100 ml
• mineral water with gas - 100 ml
• eggs - 1 pc.
• fructose - 1 tbsp. l. (you can do without it)
• salt - a pinch
• soda - ¼ tsp.

How to bake:

1. Mix together all bulk products except fructose.
2. Dilute kefir with mineral water heated to a hot state - this is one of the secrets of an airy pancake dough.
3. Beat the egg with fructose.
4. Combine liquid products and mix loose products with them, stirring thoroughly.
5. If your frying pan is not with a non-stick coating, but cast-iron or just steel, then first heat the salt on it, cool, rinse, and then bake the pancakes, sometimes lubricating the surface with a brush dipped in vegetable oil.

Thin rice pancakes on the water

This pastry is simply magical!

Fragrant, sweet, tender - the secret is not only in rice flour, but also in ripe bananas, which perfectly replace eggs and any.

Pancakes made from rice whole grain flour without eggs with bananas do not contain cholesterol and fit perfectly into almost any diet - suitable for weight loss, fasting, as well as for the diet of vegetarians and diabetics.

Making them is pretty simple.

Calorie content per 100 g (1-2 small pancakes) - 212 kcal, bju: proteins - 5.3 g, fat -7.5 g, carbohydrates - 28 g

Ingredients:

• rice flour - 250 g,
• bananas (beat in a blender) - 2 pcs.,
• mineral water of strong carbonation - 400 ml,
• vegetable oil - 2 tbsp. spoons,
• salt - ¼ tsp,
• soda ¼ tsp,
• citric acid - a pinch.

How to cook:

1. The algorithm of actions is the same: first, all bulk ingredients are mixed together.
2. Then the warmed water is mixed with banana puree and butter.
3. After that, the dough is kneaded and tender rice-banana pancakes are baked in a hot dry Teflon pan.

• Any baked goods, even pn-shnuyu, should be eaten only in the first half of the day. Especially if you are losing weight.
• You need to think over the filling and additives, because watering the most low-calorie and healthy pancakes with melted butter, condensed milk or sugar syrup, you can "kill in the bud" the whole idea

• How to bake delicious pancakes: Cook's tips

Once again, faced with a difficult choice of what to cook for dinner: something tasty or healthy, most often we choose the first one.

In order to forget about these torments once and for all, we suggest learning how to make healthy and at the same time delicious thin pancakes from whole grain flour without eggs at home. You can bake your favorite cakes made of valuable health products both on kefir and milk, and on mineral water - just an option for a vegetarian diet.

Whole grain, rye, wheat: which flour to choose?

If you are going to please your family with another pancake novelty, you first need to decide on what basis you will make pancakes. Most often, wheat flour of the highest grade is used - white, like snow, and soft, like cotton wool.

Pancakes from it are obtained for a feast for the eyes and, unfortunately, for adding extra centimeters to the waist. In addition, there are very few useful components in wheat products - everything valuable is removed from the flour during the grinding process.

Whole grain flour is a completely different matter. As its name implies, when receiving this product, the whole grain is used as a whole, including the shell, and not just the middle.

This product is coarser and contains particles that are easy to see with the naked eye.

It is a little more difficult to work with (the dough on whole grain flour is heavier and a little sticky), but the presence of a large amount of fiber (responsible for cleansing the intestines) and minerals (improves health) makes it in demand. Whole grain flour is obtained not only from wheat, but also from grains of rye, buckwheat, oats, and barley.

to the content

Homemade whole grain pancakes: a basic step-by-step recipe

Ingredients

• Milk (fresh) 1 glass
• Chicken eggs 1 pc.
• Whole Wheat Flour 9 tbsp
• Vegetable oil 2 tbsp
• Granulated sugar white 1 tsp
• Salt to taste
• Lard (fresh) 20 g

Baking homemade pancakes with whole grain flour

One of the secrets to making delicious, thin tortillas is the right pan. Ideal - a pan with a thick bottom or non-stick coating.

We also monitor the consistency of the dough: the less often it is, the thinner and nostril the pancakes will turn out. To make them also laced, you can add 0.5 tsp to the dough. soda baking powder.

1. We take a bowl deeper and pour flour into it.
2. We drive in an egg, pour in half of the milk and mix everything.
3. Add the rest of the milk, salt the semi-finished dough and sweeten it.
4. Now the pancake base should stand so that the gluten is released from the milled grains and the dough “blooms”.
5. Putting the pan to heat, add oil to the dough mass.
6. So that the first pancake does not turn into a lump, generously grease the bottom of the pan with a fresh piece of bacon. When the bottom is well warmed up and the pancakes stop sticking, you can stop smearing.
7. Mix the dough again and start pouring it into the pan in portions with a ladle. Pancakes need to be baked on both sides until golden brown.

It is necessary to turn each of them when the edges are reddened and begin to lag behind the bottom, wrapping. First, you need to bake the cakes at maximum heat, until the frying pan is hot, and then add it slightly.

Self-made pancakes made from whole grain flour are tasty and healthy, and their calorie content is much lower than that of tortillas on a premium product.

Egg-Free Whole Grain Vegetarian Pancakes

The eggs in the dough act as a thickener and binder. It is for this reason that novice vegetarians deny themselves the pleasure of eating their favorite pancakes. But it is quite possible to do without such gastronomic sacrifices by adopting this recipe without eggs.

Ingredients

• Wheat flour (premium) - 1.5 cups;
• Whole wheat and rye flour - 0.5 cups each;
• Milk - 3-4 glasses;
• Soda - 1 tsp;
• Salt - 0.5 tsp;
• Sugar - 1 tablespoon;
• Vegetable oil - 2-3 tablespoons

Baking Egg-Free Pancakes with Whole Grain Flour

1. First, we combine and mix all bulk products, and then add milk at room temperature in a thin stream.
2. Letting the finished pancake mass stand for a while, add oil to it, stir again and proceed to baking.
3. You need to pour a little dough: let it first spread in a thin layer in the pan, and if there are gaps somewhere, then they can be additionally filled.

Pancakes according to this recipe are perforated, with a light aroma of bread. They can be filled with any filling to your liking, but best of all - cottage cheese or onion-mushroom minced meat. Then the finished rolls or envelopes can be baked in a sour cream filling.

• You need to be guided in how much milk to pour according to the consistency of the dough: it should spread easily over the pan. Too thick should be diluted;
• If the pancakes stubbornly do not want to turn over and are torn, you can add 1-1.5 tbsp. starch, it will "hold" the ingredients.
• Do not forget to grease the pan for the first few pancakes.

For more tips on making and baking pancake dough, read the articles linked below.

• How to bake pancakes in a pan
• Why are pancakes hard
• Why pancakes stick to the pan and break
• What to do if pancakes burn

Providing your family with healthy and delicious homemade food is the best thing to do for those you love. Homemade pancakes made from whole grain flour, made with your own hands, will be the best start to the day and a great end to it. Some of the pancakes can also be taken to work or school, as a healthy and satisfying snack.