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Oat Bran Pancakes

  • Prep Time: 10 min.
  • Cook Time: 10 min.
  • Serves: 6
SPLENDA<sup>®</sup> BRAND

Recipe Provided By: SPLENDA® BRAND

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SPLENDA® BRAND on Yahoo! Food

Average (39 Ratings): 3.5 out of 5 stars

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Ingredients

  1. 1 cup oat bran hot cereal, uncooked
  2. 1/2 cup all-purpose flour
  3. 1/4 cup SPLENDA(R) No Calorie Sweetener, Granulated
  4. 1 teaspoon baking powder
  5. 1/2 teaspoon baking soda
  6. 1/8 teaspoon salt
  7. 2 cups buttermilk
  8. 1/4 cup egg substitute

Nutrition Info

Per Serving

  • Calories: 128 kcal
  • |
  • Carbohydrates: 20 g
  • |
  • Dietary Fiber: 2 g
  • |
  • Fat: 2 g
  • |
  • Protein: 7 g
  • |
  • Sugars: 4 g

About: Nutrition Info

Powered by: ESHA Nutrient Database

Cooking Directions

  1. Heat nonstick griddle or frying pan over medium to medium high heat.
  2. Combine oat bran, flour, SPLENDA(R) Granulated Sweetener, baking powder, baking soda and salt in a large bowl. Set aside.
  3. Beat together buttermilk and egg substitute in a small bowl with a wire whisk. Pour the egg mixture over dry ingredients. Stir together until ingredients are just blended and no large dry lumps appear.
  4. Pour approx. 1/4 cup pancake batter onto hot griddle. Cook pancakes until puffed, browned and slightly dry around the edges. Flip over and cook other side until golden brown.

Yield: 6 servings

3. Still Hungry?

Oat bran cereal and buttermilk give a nutty, rich flavor to these SPLENDA(R) sweetened pancakes.

Notes:

Exchanges per serving (2 pancakes): 1 starch, 1 fat-free milk

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Average (39 Ratings): 3.5 out of 5 stars

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12 reviews

Most Helpful Reviews

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  • Oat Bran Pancakes

    ruthatthebeach - January 17, 2008 11:46:00 AM PST
    Loved the flavor. Used an egg instead of the egg substitute and less Splenda than the recipe called for. Thought the batter was too thin so let it set for a few minutes and it made a much nicer pancake.

    1 of 1 found this review helpful.

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  • Let

    cassandra t - January 12, 2008 07:38:19 AM PST
    I love to cook. A past time here in North Carolina. But what really made this good was a table spoon of butterpeacan cream and a dash of Cinn. Enjoy!

    1 of 1 found this review helpful.

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  • Oats in a pancake?

    spiker1122 - January 12, 2008 09:56:27 AM PST
    Im really bored, so this is what i do... i go on yahoo and comment really wierd pancake recipes. Yep, i know. say what you want. i could be vacationing in japan right now if it hadnt been for my genius idea to toilet paper our own house and make my mom think it was my friend, Swamp. Instead, swamp is vacationing in japan with my family instead of me. All thanks to a pancake recipe. Kudos!

    1 of 2 found this review helpful.

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  • Natural version

    Tango - January 12, 2008 07:42:49 AM PST
    Someone below asked about using natural ingredients instead of substitutes -- I would say use two eggs should do it. For sugar, I would use 1/3 cup at most, but really, a couple of tablespoons is plenty. Don't add too much or the pancakes will burn; if they aren't sweet enough for you, just drizzle more honey or syrup over them afterwards.

    Also you don't need this much raising agent (baking soda and baking powder); the soda alone will be enough. It will react with the acid in the buttermilk and bubble away happily. If you put too much baking powder in, you'll be able to taste it (a salty metallic taste), which wrecks the taste of just about any pancake or cake.

    1 of 2 found this review helpful.

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  • I definitely will give it a try

    LuAnn - January 12, 2008 06:50:22 AM PST
    I agree with the first review, I'd like to use all natural ingredients. Can someone interpret the amount of sugar that equals to Splenda and the real egg instead of Egg substitute?

    1 of 2 found this review helpful.

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