Fluffy High-Fiber, Low-Fat Pancakes Recipe Photo - Diabetic Gourmet Magazine Recipes


  • 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


  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)

Nutritional Information Per Serving:

Calories: 136
Fat: 3 grams
Sodium: 462 milligrams
Cholesterol: 55 milligrams
Protein: 8 grams
Carbohydrates: 24 grams

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Diabetic Exchanges

1-1/2 Starch, 1/2 Fat

Book Title: The New Family Cookbook for People with Diabetes