Blueberry-bran pancakes
8
Points®
Total time: 32 min • Prep: 15 min • Cook: 12 min • Serves: 4 • Difficulty: Easy
Crushed bran flake cereal boosts the fiber in these hearty pancakes. The pairing of lemon and berries give them a pleasing sweet-tart flavor. Try this recipe with pitted fresh cherries or raspberries for an equally delicious variation. Cook up a double or triple batch of pancakes and let them cool completely. Stack them with a square of waxed paper or parchment paper between each pancake and transfer them to a zippered freezer bag to freeze for up to 3 months. Just pull out what you need and thaw in the refrigerator overnight before reheating in a hot skillet. Or microwave frozen pancakes for about 1 1/2 minutes to warm through to serve.
Ingredients
Ready to eat bran flakes
0.75 cup(s)
Egg whites
2 large
1% low-fat buttermilk
1.25 cup(s)
Canola oil
2 tsp
All-purpose flour
1 cup(s)
Sugar
1 Tbsp
Lemon zest
0.5 Tbsp
Baking powder
1 tsp
Baking soda
0.5 tsp
Table salt
0.125 tsp
Fresh blueberries
1 cup(s)
Cooking spray
2 spray(s)
Powdered sugar (confectioner's)
2 tsp
Instructions
1
Crush cereal in a food processor or blender, or place in a zip-close plastic bag and crush with a rolling pin; pour into a medium bowl.
2
Add egg whites, buttermilk and oil to bowl; stir and allow to stand 5 minutes.
3
Add flour, sugar, lemon zest, baking powder, baking soda and salt to bowl; whisk until well blended. Gently fold in blueberries.
4
Coat a large skillet with cooking spray; heat over medium-high heat.
5
To make pancakes, place 3 tablespoons of batter onto skillet; repeat to make 4 pancakes at a time. Cook pancakes until puffed on top, about 2 minutes; flip and cook until golden brown on other side, about 2 minutes more. Repeat to make 12 pancakes. Serve pancakes in a short stack dusted with powdered sugar. Yields 3 pancakes per serving.
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