Blueberry-Bran Pancakes

Recipe Ingredients

1 cup	40g / 1.4oz	Fiber One cereal
1		Egg
1 1/4 cups	296ml	Buttermilk or milk
2 tablespoons	30ml	Vegetable oil
1 cup	62g / 2.2oz	Gold Medal all-purpose flour
1 tablespoon	15ml	Sugar
1 teaspoon	5ml	Baking powder
1/2 teaspoon	2.5ml	Baking soda
1/2 teaspoon	2.5ml	Salt
1/2 cup	118ml	Fresh or frozen (thawed) blueberries

Recipe Instructions

Crush cereal if desired. Beat egg in medium bowl. Stir in buttermilk, oil and cereal; let stand about 5 minutes or until cereal is softened. Stir in remaining ingredients except blueberries; beat with wire whisk or fork until blended. Gently stir in blueberries.

Heat griddle or skillet over medium heat or to 375 degrees. Grease griddle if necessary.

For each pancake, pour 1/4 cup batter onto hot griddle (if batter is too thick, stir in additional milk, 1 tablespoon at a time, until as thin as desired). Cook pancakes until puffed and full of bubbles but before bubbles break. Turn and cook other sides until golden brown.

For High Altitude (3500-6500 ft) Locations: Cook pancakes about 1 1/2 minutes or until dry around edges.

This recipe yields 10 servings. Serving size: 1 pancake.

Exchanges Per Serving: 1 Fat, 1 Starch.

Nutrition Facts: Calories 120; Calories from Fat 35; Total Fat 4g; Saturated Fat 1g; Cholesterol 20mg; Sodium 290mg; Carbohydrate 19g; Dietary Fiber 3g; Protein 3g.

Source:
American Diabetes Association at http://www.diabetes.org

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