high fiber pancakes

These high fiber pancakes weren't bad at all. The pancakes felt heavier than usual pancakes I make, must be due to all the bran and rolled oats giving that high fiber count. It also had a darker brown appearance comparison to the usual fluffy white buttermilk pancakes.

You would think that high fiber = yucky "healthy" taste but not so. They were pretty good but I still think I'll keep making the pancakes I make. Not as high in fiber but why change a good thing?

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high fiber pancakes

- 1 cup low-fat (1 percent fat) buttermilk
- 1/2 cup quick-cooking rolled oats
- 2/3 cup miller's bran (unprocessed, uncooked wheat bran)
- 1 large egg, or 1/4 cup egg substitute
- 1/4 cup whole wheat flour

- 2 teaspoons sugar or splenda
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt

Combine the buttermilk, oats, and bran in a large bowl. Let stand 5 minutes. Add the egg and beat until blended.

In a small bowl, mix the whole wheat flour, sugar, baking soda, and salt until blended. Add to the bran mixture and blend until all the flour is moistened.

Prepare a hot skillet or griddle with non-stick pan spray. Pour in about 1/4 cup batter for each pancake. Cook about 3 minutes, or until bubbles form on the top and the edges are dry. Turn and cook the pancakes about 2 minutes more.

Nutritional Information Per Serving (2 pancakes): 2 points for two pancakes Calories: 136, Fat: 3 g, Cholesterol: 55 mg, Sodium: 462 mg,Carbohydrate: 24 g, Dietary Fiber: 7 g, Sugars: 6 g, Protein: 8 g Diabetic Exchanges: 1-1/2 Starch, 1/2 Fat

Recipe from: Fluffy High-Fiber, Low-Fat Pancake, Pancake Recipes-Pancakes Website