Oat Bran Pancakes

By MAYS

Ingredients

  • 1 cup oat bran hot cereal, uncooked

  • 1/2 cup all-purpose flour

  • 1/4 cup SPLENDA® No Calorie Sweetener, Granulated

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/8 teaspoon salt

  • 2 cups buttermilk

  • 1/4 cup egg substitute

Directions

  1. Heat nonstick griddle or frying pan over medium to medium high heat.

  2. Combine oat bran, flour, SPLENDA® Granulated Sweetener, baking powder, baking soda and salt in a large bowl.

  3. Set aside.

  4. Beat together buttermilk and egg substitute in a small bowl with a wire whisk.

  5. Pour the egg mixture over dry ingredients.

  6. Stir together until ingredients are just blended and no large dry lumps appear.

  7. Pour approximately 1/4 cup pancake batter onto hot griddle.

  8. Cook pancakes until puffed, browned and slightly dry around the edges.

  9. Flip over and cook other side until golden brown.

  10. ~Mays~


Nutritional Facts

Servings
6
Nutritional Information Per Serving (1/6 of recipe)
Calories 130
Calories from Fat 20
Fat 2.0g (sat 0.5g)
Cholesterol 5mg
Sodium 300mg
Carbohydrates 20g
Fiber 2g
Sugars 4g
Protein 7g

breakfast pancakes oat bran splenda

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6 replies

jayabee52
jayabee52 March 15, 2011 at 9:59 pm Report

I didn't take chemistry in HS or college, so can't remember what I don't know. But the baking powder & baking soda are leavening agents too. so I don't know if it'd be rock like. I do know that cream of tartar makes pancakes like rubber (my son served wife & I breakfast in bed and used cream of tartar instead of baking powder - served us a goodyear tire! ;-P)

cograndma
cograndma March 15, 2011 at 9:52 pm Report

you need to remember chemistry and buttermilk works like a levening agent so you cannot substitute almond milk, otherwise you would be making hard rocks, and not lite and fluffy pancakes.

cograndma
cograndma March 15, 2011 at 9:49 pm Report

you need to remember your chemistry. Buttermilk has an acidic quality and works as a levening agent, so I don't think that you can substitute it. I am not sure how stevia works in cooking so I can't answer that one…

jayabee52
jayabee52 March 15, 2011 at 8:43 pm Report

I suspect that stevia would work as well in place of the Splenda

and perhaps almond milk substituted for buttermilk.