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Recipe: Oat Bran Pancakes with Strawberries and Bananas

Breakfast and Brunch
OAT BRAN PANCAKES WITH STRAWBERRIES AND BANANAS

"When I saw oatmeal pancakes on a brunch menu at a fine restaurant, I fiddled around with various recipes until I created this version. It uses oat bran I buy in bulk at a natural food store."

1 cup strawberries, hulled and halved
2 tsp. sugar
1/4 tsp. vanilla
1 small banana, thinly sliced
1/2 cup flour
1/2 cup oat bran
1 Tbsp. sugar
1/4 tsp. baking soda
1/8 teaspoon salt
3/4 cup plus 2 tablespoons nonfat buttermilk
1 egg
1 tablespoon canola oil
For garnish, 4 mint sprigs

In a bowl, combine the strawberries, sugar and vanilla. Mix in the banana, and set aside.

In a medium bowl, combine the flour, oat bran, sugar, baking soda, and salt.

In another bowl whisk together the buttermilk, egg, and oil until well combined. Pour this mixture into the dry ingredients. Mix with a fork until they are just combined. The batter should have the thickness of yogurt.

Spray a griddle or large, non-stick skillet very lightly with cooking spray and place it over medium heat. When it is hot, ladle about 1/4 cup of the batter into the pan, spreading it to make a five-inch pancake. Cook until small holes appear, and the bottom of the pancake is brown, about 2 minutes. Turn, and cook until pancake is brown on the second side. Place on a baking sheet, and set in a warm oven. Repeat, arranging the six pancakes on the baking sheet without overlapping so they do not get soggy.

To serve, place three pancakes on each of two plates. Top with half the fruit. If desired, garnish with a mint sprig, and serve.

Each of the 6 pancakes contains 128 calories and 4 grams of fat.

COOKING TIP:
As with all pancakes, for best results, use a non-stick skillet or a griddle heated until drops of water sprinkled on the surface immediately bead up and dance, mix the wet ingredients into the dry ones just until they are combined, and grease your cooking surface as lightly as possible.

Adapted from source: Dana Jacobi for the American Institute for Cancer Research

More recipes:

Using yogurt and whole wheat flour. - From: AICR

"These pancakes are on the egg-y side, but one you add maple syrup, you'll barely be able to tell the difference between these and the regular breakfast staple." - From: Amazing Food Hacks

"Serve these pancakes with maple syrup and bacon, or omit the cinnamon and serve them with sour cream, chopped chives and smoked salmon." - From: Best Recipes Ever from Canadian Living

Using oats, fat free milk and egg whites. - From: Meals that Heal by Anne Egan, Regina Ragone, M.S., R.D.
MsgID: 3157614
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Healthy and Diet Recipes - 02-11-15 Dail...
Board: Daily Recipe Swap at Recipelink.com
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