Walnut Blueberry Bran Pancakes Recipes

BANANA BERRY PANCAKES

Steps:

• Heat griddle or large skillet (if electric, heat to 350 degrees F). Spray lightly with no-stick cooking spray. Combine egg, milk, oil and muffin mix in medium bowl; stir until large lumps disappear (batter will be slightly lumpy).
• Pour about 1/4 cup batter for each pancake onto hot griddle. Cook 1 to 2 minutes or until bubbles begin to break on surface. Turn, cook 1 to 2 minutes or until golden brown.
• Spoon yogurt and berries on half of each pancake. Fold over. Sprinkle with powdered sugar, if desired.

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.

BLUEBERRY NUT OAT BRAN MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a 12 cup muffin pan with paper muffin liners, and spray liners with cooking spray.
• In a large bowl, mix the oat bran, flour, brown sugar, baking soda, baking powder, cinnamon, and salt. In a separate bowl, blend the applesauce, egg substitute, canola oil, and vanilla extract. Thoroughly mix the applesauce mixture into the flour mixture. Fold in the blueberries and pecans. Spoon the batter into the prepared muffin cups. Sprinkle batter with granola, and press granola lightly to make it stick.
• Bake 18 minutes in the preheated oven, or until a toothpick inserted into a muffin comes out clean. Cool on a wire rack.

BLUEBERRY WALNUT PANCAKES

Steps:

• In a small bowl, beat egg whites until stiff.
• In a separate bowl, sift together flour, baking powder, sugar and salt.
• Beat egg yolks in another bowl. Add milk and melted butter.
• Stir egg mixture into dry ingredients. Mix until smooth and stir in blueberries and walnuts. Fold in beaten egg whites. Bake on hot, greased griddle.

BLUEBERRY WALNUT BRAN MUFFINS

Steps:

• Preheat oven to 375 degrees F. and prepare 12 cup muffin tin.
• Mix cereal with splenda, flour, baking soda and salt.
• In a separate bowl, beat oil, egg and buttermilk.
• Add buttermilk mixture to cereal mixture and stir just until blended.
• Stir in blueberries and walnuts,.
• Spoon into prepared muffin tin. Bake for 25 to 30 minutes, until a tester inserted in the center of a muffin comes out clean.

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.

BLUEBERRY BRAN LOAF

Steps:

• 1. Stir together cereal, flours, sugar, baking powder, soda and salt. Set aside.2. In large mixing bowl, beat orange juice, eggs and oil until well combined. Add flour mixture, stirring only until combined. Gently stir in blueberries. Spread evenly in 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan coated with cooking spray.3. Bake at 350°F about 50 minutes or until lightly browned and wooden pick inserted near center comes out clean. Let cool 10 minutes before removing from pan. Cool completely on wire rack before slicing. VARIATION: Add 1/2 cup chopped walnuts with blueberries.