The BEST ever 100% Whole Wheat Pancakes – Breakfast Recipe

The BEST ever 100% Whole Wheat Pancakes – Breakfast Recipe


Hey guys it’s Joanne from FifteenSpatulas.com,
today we are going to make some cheesecake stuffed strawberries. This is one of my go-to
desserts to bring to a party because they’re so easy to put together and people go absolutely
crazy for these, myself including. The first thing we’re going to do is prep our strawberries.
I’ve already washed these, and what you want to do is cut the tip of the strawberry off,
just enough so there’s a flat surface that the strawberry can stand up on its own. And
you’re going to cut off the stem as well. Then what you’re going to do is take a melon
baller and just scoop out
the top of that strawberry, and that’s where we’re going to put that filling. And I’m working
with medium size strawberries here. You definitely don’t want to get strawberries that are too
small because you want to get a good amount of filling in there. Now that my strawberries
are prepped we’re going to move on to the filling. I’ve got an 8oz block of softened
cream cheese in here, I’m going to add 1/4 cup of confectioner’s sugar, a 1/2 teaspoon
of vanilla extract, and 1/4 teaspoon of almond extract. And we’re going to whip this together
until it’s fluffy and light. After a minute or two of whipping it should be smooth and
combined. We’re going to move this to our piping bag. So I’ve fit this with a star tip,
and I like to put this in a tall glass just to make filling the piping bag a little bit
easier. I’m going to scoop this in here, perfect. So all you have to do at this point is fill
your strawberries. To get that nice twisted look, what I do is I start filling it from
the bottom and I turn the strawberry as I keep piping out, so it looks like a little
ice cream cone. I’m going to top these with some graham cracker crumbs, but sometimes
I do blueberries, you could drizzle them with chocolate or dip them in chocolate, you could
do some gingersnap cookie crumbs. You could even do some crushed oreos, I think that might
be good. So you can get this full recipe on my website fifteenspatulas.com I put a link
in the description box below. Thank you so much for tuning in, and don’t forget to subscribe
and leave a comment, and I’ll see you next time.

41 thoughts on “The BEST ever 100% Whole Wheat Pancakes – Breakfast Recipe

  1. Yum!! Whole wheat pancakes that ACTUALLY taste good? Boy, you can sell 'em! You should be a car salesman!

  2. 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. 🙂

  3. The only question I have about this recipe is that 1 cup of flour by volume, or by weight? Or would it even matter?

  4. 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

  5. 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 🙂

  6. 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… 😄😄😄

  7. If we wanted to make a normal pancake, could we substitute the whole wheat flour for regular all purpose flour?

  8. Those look delicious. I wish I could eat them. I have an intolerance to wheat. So eating it makes me bloat and I get itchy.

  9. 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!

  10. 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.

  11. 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!

  12. 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.

  13. 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

  14. 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 🙂

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