Fluffy High-Fiber, Low-Fat Pancakes

Ingredients

• 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
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt

Directions

1. Combine the buttermilk, oats, and bran in a large bowl. Let stand 5 minutes. Add the egg and beat until blended.
2. 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.
3. 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.

Recipe Yield: Yield: 8 pancakes (4 servings)

Source: The New Family Cookbook for People with Diabetes
Book Title: The New Family Cookbook for People with Diabetes

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