Blueberry-Bran Pancakes Recipe - Cooking Index
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 |
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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