Blueberry Bran Pancakes
12 pancakes SERVINGS
Ingredients
- 175 ml or 3/4 cup All-Bran Buds* cereal
- 1 egg
- 375 ml or 1 1/2 cups 2% milk
- 25 ml or 2 tbsp vegetable oil
- 5 ml or 1 tsp vanilla
- 250 ml or 1 cup whole wheat flour
- 125 ml or 1/2 cup all-purpose flour
- 25 ml or 2 tbsp granulated sugar
- 15 ml or 1 tbsp baking powder
- 1 ml or 1/4 tsp salt (optional)
- 300 ml or 1 1/4 cups fresh OR frozen (do not thaw) blueberries
Directions
1. Crush All-Bran* cereal. Set aside.
2. In large mixing bowl, beat egg until foamy. Stir in milk, oil, vanilla, and crushed All-Bran* cereal. Let stand for 5 minutes. Stir again.
3. Meanwhile, in separate bowl, combine whole wheat flour, all-purpose flour, sugar, baking powder, and salt, if using. Combine with cereal mixture. Gently stir in blueberries.
4. Using about 75 ml (1/3 cup) batter for each pancake, pour batter onto preheated skillet. Cook over medium-high heat until bubbles form on surface of pancake and underside is golden brown. Carefully turn pancake and cook on second side until bottom is golden brown. Reduce heat to medium if pancakes are browning too quickly.
Serve immediately, with maple syrup.
In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.
