ANA GOURMET: OAT BRAN PANCAKES
Fluffy, low cal, vegan pancakes made with whole wheat flour and oat bran. My whole family loves them and don't seem to suspect for one minute that they're a diet friendly food item. They have a lovely oaty flavor to them and they're very filling. The only downside is they're not completely fat free, but they are very low in fat. See the nutritional information table for more details. Try these with your favorite sugar free syrup, jam or fresh fruit for a satisfying low cal breakfast. Enjoy.
Provided by Chef Roxanne D.
Categories Breakfast
Time 20m
Yield 18 5 inch pancakes, 18 serving(s)
Number Of Ingredients 12
Steps:
- Put a non-stick frying pan over medium heat.
- Combine all dry ingredients in a large mixing bowl. Add all of the wet ingredients and whisk only until all ingredients are wet.
- Pour about 4 tablespoons of batter into the frying pan. Wait until bubbles form in the middle of the pancake and flip it over with a spatula. Cook until underside is golden brown and remove from pan. Repeat with remaining batter.
Nutrition Facts : Calories 44.5, Fat 1.3, SaturatedFat 0.2, Sodium 117.1, Carbohydrate 8.6, Fiber 1.6, Sugar 0.3, Protein 1.8
LAUREN'S OAT BRAN PANCAKES
My sister got this recipe years ago from a Quaker Oat Bran hot cereal box. It's a nice alternative to regular pancakes that my kids always liked.
Provided by puppitypup
Categories Breakfast
Time 15m
Yield 8 pancakes, 4 serving(s)
Number Of Ingredients 13
Steps:
- Whisk together the wet ingredients.
- Add all dry ingredients except oat bran and mix well.
- Stir in oat bran.
- Fry on griddle at medium heat in a little oil or cooking spray.
FLUFFY OAT BRAN PANCAKES
Folding beaten egg whites into the batter is the secret to this light-as-a-feather, heart-healthy pancake recipe.
Provided by EatingWell Test Kitchen
Categories Diabetic Low-Calorie Breakfast Recipes
Time 20m
Number Of Ingredients 12
Steps:
- In a medium bowl, stir together flour, oat bran, brown sugar, baking powder, and salt. Stir in milk and oil just until combined.
- In a small bowl, beat egg whites with an electric mixer on medium speed until stiff peaks form (tips stand straight); fold into batter (small mounds of egg white will remain).
- Lightly coat an unheated griddle or large nonstick skillet with nonstick cooking spray. Preheat over medium heat. For each pancake, spoon 1/4 cup of the batter onto hot griddle or skillet; if necessary, spread to a 4-inch circle. Cook about 2 minutes on each side or until pancakes are golden brown, turning to second sides when pancakes have bubbly surfaces and edges are slightly dry.
- Meanwhile, in a small saucepan, heat syrup product until warm. Stir in orange peel. Serve syrup mixture with pancakes. If desired, serve with orange wedges.
Nutrition Facts : Calories 180 calories, Carbohydrate 32 g, Cholesterol 1 mg, Fat 4 g, Fiber 2 g, Protein 7 g, SaturatedFat 1 g, Sodium 299 mg
OAT BRAN PECAN PANCAKES
This recipe is from the book "Barefoot in the Kitchen: The Pregnancy Survival Cookbook" by Jennifer Evans Gardner, although, I got it from Taste for Life magazine. I'm not pregnant nor do I intend to be, but these sure do sound good!
Provided by Roosie
Categories Breakfast
Time 17m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Mix together the flour, oat bran, baking powder and cinnamon in a large bowl.
- It's best to do this with a fork because it turns out a bit more like it was sifted, resulting in a fluffier and lighter end product.
- In another bowl beat together the egg, milk/soymilk, butter/oil, vanilla and brown sugar until smooth.
- Add the wet ingredients (eg the second bowl) to the dry ingredients (eg the first bowl) and mix gently until completely, but just combined.
- Fold in the pecans.
- Lightly grease a hot griddle or frying pan over medium-high heat.
- Spoon the batter onto the griddle (in about 1/4 cup increments) and cook until pancake appears to look more solid around the edges and bubbles form in the centers.
- Each side should be golden or golden brown.
- Serve hot with maple syrup.
Nutrition Facts : Calories 388.1, Fat 20.2, SaturatedFat 6.5, Cholesterol 76.7, Sodium 207, Carbohydrate 47.1, Fiber 4, Sugar 11, Protein 10.2
PECAN-OATMEAL PANCAKES
Steps:
- In a bowl, combine oats, flour, brown sugar, baking powder and salt. Combine milk, eggs and butter; stir into dry ingredients just until blended. Fold in pecans. Pour batter by 1/4 cupfuls onto a greased cast-iron skillet or griddle over medium-high heat; turn when bubbles form on top of pancakes. Cook until second side is golden brown.
Nutrition Facts : Calories 402 calories, Fat 19g fat (6g saturated fat), Cholesterol 107mg cholesterol, Sodium 389mg sodium, Carbohydrate 45g carbohydrate (10g sugars, Fiber 4g fiber), Protein 12g protein.
ONLY BRAN PANCAKES
This is my BF's pancake recipe for his diet. It came from a book by a French nutritionist Docteur Pierre Dukan, but the proportions have been tweaked a little to suit his taste. They're surprisingly yummy and have helped me lower my blood pressure!
Provided by chieming
Categories Breakfast
Time 15m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients in a bowl, and stir until well blended (I like to add a little baking soda to make the pancakes fluffier).
- Cook pancakes as you'd normally do!
- What we usually do:.
- Coat a nonstick skillet with a little bit of oil using a paper towel.
- Keep the pan on mid-low heat.
- Pour a ladle of batter into pan.
- Cook one side until the edges start to seem done.
- Flip and cook the other side.
ALL BRAN PANCAKE
Make and share this All Bran Pancake recipe from Food.com.
Provided by fitnessemergency
Categories Breakfast
Time 15m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Place the All Bran, egg, cinnamon and Splenda in a blender.
- Mix all ingredients and pour into skillet with some Pam until the edges get golden.
- Spray some more Pam and flip. Enjoy!
Nutrition Facts : Calories 149.2, Fat 1.7, SaturatedFat 0.2, Sodium 299.7, Carbohydrate 24, Fiber 9.1, Sugar 5.8, Protein 18.5
OAT BRAN PANCAKES
This recipe makes a delicious higher fiber, healthier pancake. A whole egg can be used in place of the egg whites or egg substitute; however, that will increase the cholesterol. Dried blueberries can be added to the batter along with chopped nuts if desired.
Provided by PaulaG
Categories Breakfast
Time 25m
Yield 12-15 pancakes
Number Of Ingredients 6
Steps:
- Place the Bisquick, oat bran, egg whites or egg substitute, ground cinnamon and sugar if using in a medium bowl; add milk starting with 1 cup and adding additional to thin to desired consistency, beat until well blended.
- Using 1/4 cup measure, ladle the batter onto hot griddle that has been sprayed with non-stick cooking spray and cook until edges are dry; turn. Cook until golden brown.
Nutrition Facts : Calories 84.1, Fat 2.6, SaturatedFat 0.7, Cholesterol 0.7, Sodium 211.3, Carbohydrate 13.2, Fiber 1, Sugar 2.9, Protein 3.2
OAT BRAN PANCAKES
Make and share this Oat Bran Pancakes recipe from Food.com.
Provided by Barb G.
Categories Breakfast
Time 20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat nonstick griddle or frying pan over medium to medium high heat.
- Combine oatbran, flour, SPLENDA, baking powder, soda, and salt into large bowl.
- Set aside.
- Beat together milk,egg using a wire whisk.
- Pour the egg mixture over the dry ingredients.
- Stir together until ingredients are just blended and no large lumps appear.
- Using a scant 1/4 cup, pour pancake batter onto hot griddle.
- Cook pancakes until puffed, browned and slightly dry around edges, Flip and cook other side until golden brown.
- Serving size 2 pancakes= 2 1/2 starch.
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