1 cup oat bran hot cereal, uncooked
1/2 cup white whole wheat flour (or equivalent of your favorite no carb/low carb substitute)
1/4 cup Splenda Granular
1 tsp baking powder
1/2 tsp baking soda
dash of salt
2 cups buttermilk
1/4 cup egg substitute*
Heat a nonstick griddle or large skillet over medium to medium high heat.
In a large mixing bowl, combine the oat bran, flour, Splenda, baking powder, baking soda, and salt; set aside.
In a smaller mixing bowl, beat the buttermilk and egg substitute together using a wire whisk. Pour this mixture over the dry mixture in the other bowl. Stir mixtures together only until mixtures are just blended without large lumps.
Pour approximately 1/4 cup of the batter, per pancake, onto the hot griddle. Cook until pancakes are puffed, browned, and slightly dry around the edges. Flip and cook until the second side is browned.
Serve with your favorite low-sugar or sugar-free syrup, fresh fruit, etc.
*1/4 cup egg substitute is equal to 1 whole egg in a recipe.
Yield: 6 servings
Per serving: 130 calories, 20 g carbs, 7 g protein, 2 g (1 g sat)fat, 2 g fiber, 5 mg cholesterol, 4 g sugar
NOTE: The above nutritional information is for the pancakes only; does not included any toppings.
1/4 cup Splenda Granular
1 tsp baking powder
1/2 tsp baking soda
dash of salt
2 cups buttermilk
1/4 cup egg substitute*
Heat a nonstick griddle or large skillet over medium to medium high heat.
In a large mixing bowl, combine the oat bran, flour, Splenda, baking powder, baking soda, and salt; set aside.
In a smaller mixing bowl, beat the buttermilk and egg substitute together using a wire whisk. Pour this mixture over the dry mixture in the other bowl. Stir mixtures together only until mixtures are just blended without large lumps.
Pour approximately 1/4 cup of the batter, per pancake, onto the hot griddle. Cook until pancakes are puffed, browned, and slightly dry around the edges. Flip and cook until the second side is browned.
Serve with your favorite low-sugar or sugar-free syrup, fresh fruit, etc.
*1/4 cup egg substitute is equal to 1 whole egg in a recipe.
Yield: 6 servings
Per serving: 130 calories, 20 g carbs, 7 g protein, 2 g (1 g sat)fat, 2 g fiber, 5 mg cholesterol, 4 g sugar
NOTE: The above nutritional information is for the pancakes only; does not included any toppings.
FILE PHOTO
Note: File Photo
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