Ingredients:
1 c low-fat (1% fat) buttermilk
1/2 c quick-cooking rolled oats
2/3 c miller’s bran (unprocessed, uncooked wheat bran)
1 large egg, or 1/4 cup egg substitute
1/4 c whole wheat flour
2 tsp sugar
3/4 tsp baking soda
1/4 tsp salt
Directions:
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.
Makes 4 (2 pancake) Servings.
Dietary Exchanges: 1 1/2 Starch, 1/2 Fat
Nutrients Per Serving:
136 Calories
3 g Fat
24 g Carbohydrate
6 g Sugars
8 g Protein
55 mg Cholesterol
462 mg Sodium
7 g Dietary Fiber
