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by Brenda Bennett 21 Comments
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Every once in awhileI get a hankering for some nice warm buns with a hearty soup, like my Beef Spinach Orzo pictured below.
I haven't made popovers in forever and my family loves them. The first time I made them I didn't have a popover pan so I used a muffin pan and they were good, but not as high and pretty as what I think a typical white flour popover looks like.
They should looklike mypic above, which by the way, I am so thrilled about because they came out pretty high for whole wheat, don't you think?
I'm in LOVE with my new popover pan! Here it is!
Isn't it the cutest thing you ever saw?!!!
This is a super quick and easy recipe that can be made on any given evening. The only disadvantage is the fact they don't warm up well the next day. Making only enough for your meal is the best bet. Enjoy them as soon as they pop out of the oven. This recipe is just enough for our family of five, making only 6 yummy, savory popovers.
If you decide to make them, especially if you might be a popover connoisseur, please let me know how you like this whole wheat version.
Recipe adapted from Balancing Beauty and Bedlam.
Brenda's Recipe Notes:
- No baking soda or baking powder is needed but make sure your eggs are at room temp and your milk is luke warm for best results.
- Letting the batter sit our for an hour on the counter is also helpful for better results.
- If you use gluten free flour add 1 teaspoon of xanthan gum.
Whole Wheat PopOvers Recipe
Author: Brenda Bennett
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
- 1 ¼ c. milk, 1%
- 2 large egg whites
- 1 large egg
- 1 ¼ c. white whole wheat flour
- ½ tsp. salt
Instructions
- Preheat oven to 425 degrees.
- In another bowl, combine flours and salt.
- Pour milk over flour and mix to combine.
- Add on egg and mix well. Add one egg white at a time and combine.
- Spray nonstick cooking spray evenly among 6 cups.
- Fill cups about ¾ full with batter and bake for 20 minutes then reduce temperature to 325 degrees.
- Bake another 15 minutes until golden brown.
- Serve immediately.
Serving size: 1 Calories: 60 Fat: 2g Carbohydrates: 7g Fiber: 1g Protein: 5g
Notes
Weight Watchers PointsPlus: 2*
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
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Reader Interactions
Comments
Michelle
Hi I am wondering instead of the whole wheat can you use a grain/gluten free flour To make these great lookin pop overs instead?
Reply
Brenda
I can't guess that a grain free flour would work unless I experimented and tried it. I'm sorry that i havn't yet tried to convert this older recipe of mine. If you do try, please come back and let me know.
Kathy
:/ Mine rose in the oven but fell before they came out. Crispy on outside but not much flavor. Would these be an S or E with THM?
Reply
Brenda
I don't know about the S or E as I'm not a THM blogger.
Marian
Just wondering about the fact that there is not baking soda or powder? How do they rise?
Reply
Brenda
The batter is so light, the heat from the oven circulates well inside them and the eggs do the job without needing any baking powder or baking soda. Also make sure your eggs are at room temp and your milk is luke warm.
anne
Popovers never use leavening agents besides egg and steam.
Tracy
Do you have a tried and true corn bread recipe? One that does not use sugar and is whole grain. Thank you! Love your website!
Reply
Brenda
I don't! I will have to work on one! Thanks!
Joyce
Has anyone tried these? I would love to make them, but I am concerned that there isn't any baking powder or soda. Do they rise as the picture shows?
Reply
Sarah
These look wonderful! Has anyone tried them with almond milk instead of 1%?
Reply
mjskit
I can't tell you how many years it's been since I made popover and these have me wanting to make them again! What beautiful popovers and they're whole wheat! Yea! Thanks for sharing this recipe!
Reply
LeAnn
Thanks for sharing this! I am going to try this today. I think popovers are wonderful because of the higher protein content, but I have never made whole wheat one. Love it!
Reply
Di
These look amazing. Can't wait to try them. My family loves what we call Yorkshire pudding and now it can be healthy!
Reply
Charlotte Moore
These look good. I noticed there is no soda or baking powder. Amazing they look like they are light and fluffy.
Reply
Jan J.
Thank you for these! I am doing mostly very low carb but I will try this for a weekly treat - a bit healthier splurge since it is whole wheat.
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