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Breakfast - Wheat + Oats Pancakes, highfiber

Source of Recipe

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Recipe Link: diabeticgourmet.com/book_archive/details/76.shtml

Breakfast - Wheat + Oats Pancakes, highfiber

1 cup buttermilk (or skim milk with 1 tablespoon lemon juice)
2/3 cup slow-cooking rolled oats
1/2 cup unprocessed wheat bran
2 egg whites or 1 egg
1/4 cup whole-wheat flour, preferably stoneground
1 teaspoon fructose
1/8 teaspoon salt
3/4 teaspoon baking soda
Vegetable oil or vegetable oil cooking spray

Combine milk, oats, and bran in a large bowl. Let stand
until rolled oats soften. Add egg and blend. Mix in flour,
fructose, salt, and baking soda.

Grease a griddle or frying pan with a little vegetable oil or
vegetable oil spray and set over medium-high heat. Pour about
1/4 cup batter into the pan and cook for about 3 minutes or until
bubbles form on top and the edges begin to look dry.

Turn the pancake with a spatula and cook for 1 to 2 minutes, or
until golden brown and cooked through. Repeat with the remaining
batter. Serve hot with unsweetened jam or syrup.
Yield: 6 servings

Nutritional Information Per Serving (1 pancake):
Glycemic Index: 52, Glycemic Load: 7, Calories: 82,
Protein: 4 g, Carbohydrate: 14 g, Dietary Fiber: 2 g, Fat: 1 g,
Saturated Fat: Less than 1 g, Cholesterol: 33 mg, Sodium: 202 mg
Diabetic Exchanges: 1 Starch