FLUFFY OAT BRAN PANCAKES
Folding beaten egg whites into the batter is the secret to this light-as-a-feather, heart-healthy pancake recipe.
Provided by EatingWell Test Kitchen
Categories Diabetic Low-Calorie Breakfast Recipes
Time 20m
Number Of Ingredients 12
Steps:
- In a medium bowl, stir together flour, oat bran, brown sugar, baking powder, and salt. Stir in milk and oil just until combined.
- In a small bowl, beat egg whites with an electric mixer on medium speed until stiff peaks form (tips stand straight); fold into batter (small mounds of egg white will remain).
- Lightly coat an unheated griddle or large nonstick skillet with nonstick cooking spray. Preheat over medium heat. For each pancake, spoon 1/4 cup of the batter onto hot griddle or skillet; if necessary, spread to a 4-inch circle. Cook about 2 minutes on each side or until pancakes are golden brown, turning to second sides when pancakes have bubbly surfaces and edges are slightly dry.
- Meanwhile, in a small saucepan, heat syrup product until warm. Stir in orange peel. Serve syrup mixture with pancakes. If desired, serve with orange wedges.
Nutrition Facts : Calories 180 calories, Carbohydrate 32 g, Cholesterol 1 mg, Fat 4 g, Fiber 2 g, Protein 7 g, SaturatedFat 1 g, Sodium 299 mg
BLUEBERRY-BRAN PANCAKES
What's more inviting than hot-off-the-griddle pancakes? These have extra goodies of buttermilk, bran and berries!
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 10
Number Of Ingredients 11
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.
Nutrition Facts : Calories 120, Carbohydrate 18 g, Cholesterol 20 mg, Fat 1, Fiber 3 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Pancake, Sodium 290 mg, Sugar 4 g, TransFat 0 g
BRAN GRIDDLE CAKE ROLLS PANCAKES
From a very old newspaper; they used ready to eat bran. I am using bran flakes. Wow, these are good. I used unprocessed bran. They really rise well. I am not sure about how well they roll; they didn't last that long, lol.
Provided by Dienia B.
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Soak bran flakes in milk for 10 minutes.
- Sift together flour, baking powder, salt and sugar.
- Combine egg and bran/milk mixture.
- Add melted shortening.
- Add to dry ingredients.
- Mix until smooth.
- Cook on hot griddle.
- Turn only once.
- Spread with butter and jelly and roll up.
- Sprinkle with brown sugar.
- Serve.
Nutrition Facts : Calories 549.6, Fat 26.2, SaturatedFat 12.2, Cholesterol 89.8, Sodium 898.9, Carbohydrate 70.6, Fiber 1.9, Sugar 24.3, Protein 9.8
CINNAMON ROLL PANCAKES
Sweet and delicious buttermilk pancakes with a butter, brown sugar, and cinnamon swirl filling. These are great any time of the day and less time consuming than making real cinnamon rolls!
Provided by squeeziebrb
Categories Breakfast and Brunch Pancake Recipes
Time 55m
Yield 8
Number Of Ingredients 18
Steps:
- Stir milk and vinegar together in a bowl; set aside until milk "sours", about 5 minutes.
- Mix flour, white sugar, baking powder, baking soda, and salt together in a separate bowl. Whisk egg, 2 tablespoons melted butter, and 1 1/2 teaspoons vanilla extract into milk mixture. Slowly pour milk mixture into flour mixture while whisking constantly until batter is just moistened and evenly mixed. Lumps are fine.
- Combine brown sugar, 1/4 cup melted butter, and cinnamon in a small bowl. Place a 1-quart resealable bag into a glass or cup. Pour cinnamon mixture into the bag; refrigerate until filling is as thick as toothpaste, about 10 minutes.
- Mix 1/4 cup softened butter and cream cheese together in a microwave-safe bowl; heat in microwave for 40 seconds. Stir mixture with a whisk or fork until smooth. Continue heating in microwave and stirring until mixture is completely melted. Stir confectioners' sugar and 1/2 teaspoon vanilla extract into cream cheese mixture until icing is smooth.
- Heat a griddle or skillet over medium heat and spray with cooking spray. Pour about 2/3 cup batter into the center of griddle. Cook pancake until bubbles start to appear, 2 to 3 minutes. Cut 1 corner off the center of the bag with filling. Swirl filling over pancake, leaving enough space around edges that filling doesn't touch the griddle.
- Flip pancake and cook until other side is lightly browned, 2 to 3 minutes. Drizzle icing over pancake. Repeat with remaining ingredients, spraying the griddle with cooking spray between each pancake.
Nutrition Facts : Calories 327 calories, Carbohydrate 37.9 g, Cholesterol 71 mg, Fat 18.1 g, Fiber 0.7 g, Protein 3.9 g, SaturatedFat 11.2 g, Sodium 429.9 mg, Sugar 25 g
BRAN ROLLS
I am a retired Extension Home Economist and I bake almost every day. Some of my baking ends up at the Ronald McDonald house with the familys staying there while sick family members are being treated in local hospitals.-Lucile Cline, Wichita, Kansas
Provided by Taste of Home
Time 1h
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- In a small bowl, combine bran and boiling water; set aside. In another bowl, dissolve yeast in warm water. In a large bowl, cream the butter, sugar and salt. Add egg and yeast mixture; mix well. Add bran mixture and 2 cups flour; beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface. Divide dough in half; divide each half into 12 pieces. Shape each into a ball; place balls into a greased 13-in. x 9-in. baking pan. Brush with melted butter. Cover and let rise until doubled, about 1 hour. , Bake at 375° for 20-25 minutes or until golden brown. Remove from pan to wire racks.
Nutrition Facts : Calories 130 calories, Fat 5g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 186mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 1g fiber), Protein 3g protein.
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