All Bran Pancakes Recipes

ALL BRAN PANCAKE

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!

ONLY BRAN PANCAKES

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 PANCAKES

Steps:

• 1. In medium mixing bowl, combine Kellogg's® All-Bran® cereal and pancake mix. Add milk and shortening to mixture and stir only until combined.2. Bake on hot griddle at 375°F until brown on both sides, turning only once. Serve hot with warm syrup or fruit topping.

CLASSIC BRAN MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
• Mix together wheat bran and buttermilk; let stand for 10 minutes.
• Beat together oil, egg, sugar and vanilla and add to buttermilk/bran mixture. Sift together flour, baking soda, baking powder and salt. Stir flour mixture into buttermilk mixture, until just blended. Fold in raisins and spoon batter into prepared muffin tins.
• Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool and enjoy!

ALL-BRAN CRANBERRY ORANGE PANCAKES

Steps:

• In medium bowl, stir together flour, sugar, baking powder and salt. Set aside.
• In large bowl, lightly beat egg. Stir in milk and oil. Grate orange rind; add to egg mixture. Cut remaining peel from orange and finely chop flesh; add flesh to egg mixture. Stir in All-Bran cereal and chopped cranberries. (Thaw, drain and chop frozen cranberries.)
• Stir in dry ingredients, mixing just until combined. (Will thicken if it sits awhile, add more milk as needed.)
• Using 75 mL (1/3 cup) batter for each pancake, pour batter onto lightly greased preheated non-stick skillet. Cook until bubbles form on surface, about 2 minutes. Flip and cook about 1 minute longer, until golden brown. Serve immediately with maple syrup.

BLUEBERRY-BRAN PANCAKES

Steps:

• If desired, crush cereal by placing in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor). In medium bowl, beat egg with wire whisk or fork. Beat in buttermilk, oil and cereal; let stand about 5 minutes or until cereal is softened. Beat in remaining ingredients except blueberries. Gently stir in 1/2 cup blueberries.
• Heat griddle or skillet over medium heat or to 375°F. Grease griddle with vegetable oil if necessary (or spray with cooking spray before heating).
• 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; cook other sides until golden brown. Serve topped with blueberries and/or strawberries.