Blueberry-Bran Pancakes

Blueberry-Bran Pancakes

Serves: 10

Method

  • 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.
Nutrional Facts (Per Serving)
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. Official site: diabetes.org. 09-30-2002. Copyright: © American Diabetes Association, 1999
Get more recipe ideas from the FREE 2013 Diabetes Cookbook
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Ingredients
Ingredients
To make Blueberry-Bran Pancakes, you'll need:
  • 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