OAT BRAN PECAN PANCAKES
This recipe is from the book "Barefoot in the Kitchen: The Pregnancy Survival Cookbook" by Jennifer Evans Gardner, although, I got it from Taste for Life magazine. I'm not pregnant nor do I intend to be, but these sure do sound good!
Provided by Roosie
Categories Breakfast
Time 17m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Mix together the flour, oat bran, baking powder and cinnamon in a large bowl.
- It's best to do this with a fork because it turns out a bit more like it was sifted, resulting in a fluffier and lighter end product.
- In another bowl beat together the egg, milk/soymilk, butter/oil, vanilla and brown sugar until smooth.
- Add the wet ingredients (eg the second bowl) to the dry ingredients (eg the first bowl) and mix gently until completely, but just combined.
- Fold in the pecans.
- Lightly grease a hot griddle or frying pan over medium-high heat.
- Spoon the batter onto the griddle (in about 1/4 cup increments) and cook until pancake appears to look more solid around the edges and bubbles form in the centers.
- Each side should be golden or golden brown.
- Serve hot with maple syrup.
Nutrition Facts : Calories 388.1, Fat 20.2, SaturatedFat 6.5, Cholesterol 76.7, Sodium 207, Carbohydrate 47.1, Fiber 4, Sugar 11, Protein 10.2
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