Diabetic Diet: Breakfast, Fluffy, High-Fiber, Low-Fat Pancakes Recipe

Seriously, who doesn’t absolutely adore some good pancakes in the morning? Combine that feeling with the reassurance that what you’re eating is actually good for you (seriously!) and what you’re left with is our awesomely delectable high-fiber, low-fat pancakes!

Prep time: 30-40 minutes

Servings: 4

Ingredients:

-          One cup low-fat (1% fat) buttermilk

-          ½ of a cup of quick-cooking rolled oats

-          2/3 of a cup of miller’s bran (basically, unprocessed and uncooked wheat bran)

-          One large egg OR ¼ of a cup of an egg substitute

-          ¼ of a cup of whole wheat flour

-          Two teaspoons of sugar

-          ¾ of a teaspoon of baking soda

-          1/4 of a teaspoon of salt

Directions:

1. Combine buttermilk, oats and bran into a large bowl.
2. Let stand for five minutes.
3. Add egg and beat until fully blended.
4. In a smaller bowl mix the whole wheat flour, baking soda, salt and sugar until it is all blended.
5. Add to the bran mixture and blend the two until all of the flour is moistened.
6. Prepare a hot skillet (or even a griddle if that’s your preference) with non-stick spray.
7. Pour in ¼ of a cup of batter for every pancake you wish to make.
8. Cook for about three minutes or until bubbles form at the top.
9. Turn and cook the pancakes for about two more minutes.
10. Serve (preferably with syrup) and enjoy! Yum!