Blueberry-Bran Pancakes from Healthy Diabetic Recipes

Blueberry-Bran Pancakes Recipe

Recipe Ingredients:

1 cup Fiber One cereal
1 egg
1 1/4 cups buttermilk or milk
2 tbsp vegetable oil
1 cup Gold Medal all-purpose flour
1 tbsp sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup 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"
S(Formatted for MC6):
"09-30-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© American Diabetes Association, 1999"

Servings: 10

“Americans can eat garbage, provided you sprinkle it liberally with ketchup, mustard, chili sauce, tabasco sauce, cayenne pepper, or any other condiment which destroys the original flavor of the dish.”

~ Henry Miller, American writer (1891-1980)

 

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