Email to Phyllis_aka_Filus.      

Recipe Categories: Filus's HOME PAGEA-VOL2-Dips_Spreads_Butters A-VOL2-Entrees-Casseroles-St A-VOL2-Fish_Seafood A-VOL2-Fruits--Vegetables A-VOL2-More-Entrees-Cassero Appetizers-Snacks-Hot Bars-Brownies BEVERAGES Bread-Yeast Breads-ABM Breads-Quick-Savory Breads-Quick-Sweet Breakfast-Brunch-Quiches Cakes-Cupcakes-Frostings Candy Cookies Cooking-for-1-and-2 Desserts Entrees-Casseroles-Bakes Fish-Seafood Gelatin-Salads-Desserts Grill-BBQ-Broil IceCreams-Ices-Sorbets Meat Muffins Pies Potatoes Poultry Puddings-Custards-Mousse Salad-Dressings Salads Salads-Fruit Salads-Vegetable Sauces Sausage Side-Dishes

Hi Fiber-Low Fat Pancakes




Source of Recipe


Recipezaar - e-mail
Yield: 4 servings (8 pancakes)

1 cup low-fat (1% fat) buttermilk
1/2 cup quick-cooking oats
2/3 cup wheat bran
1/4 cup egg substitute
1/4 cup whole wheat flour
2 tsp. sugar
3/4 tsp. baking soda
1/4 tsp. salt

Combine buttermilk, oats and wheat bran in a large bowl. Let stand 5 minutes. Add egg and beat until blended.

In small bowl, mix whole wheat flour, sugar, baking soda and salt. Add to the bran mixture and blend until flour is moistened.

Prepare a hot skillet with nonstick pan spray. Pour in about 1/4 cup batter for each pancake. Cook about 3 minutes or until bubbles form on top. Turn and cook about 2 minutes more.

Per 2 pancakes serving: 136 calories; 3 gm fat; 7 gm fiber; 1.7 mg cholesterol; 462 mg sodium; total carbohydrate 24 mg;