This is yet another recipe from Cook Great Food. This used to be my favourite post-run 'snack' when training for a half or full marathon. Nowadays, it's clearly way too much for a snack, and makes for a very filling breakfast. They're a really healthy fiber-full take on pancakes. And though they certainly aren't quite the same as the buttermilk pancakes you get when you go out for brunch, they're still delicious. I threw about a cup of frozen blueberries into these ones, but have done lots of variations, stirring in mashed banana, chopped apples and cinnamon, chocolate chips, etc. depending on what I'm feeling like. I also love to cover them with a mixture of fresh fruit. I usually cook up the whole batch and freeze the remainder.
3/4 C whole-wheat flour
1/2 C bran cereal flakes, crushed (I use natural wheat bran)
1/4 C wheat germ
1 1/2 tsp. baking powder
1/8 tsp. salt
1 C milk
1 egg white
1 tbsp. vegetable oil
1. In a medium bowl, combine flour, bran flakes, wheat germ, baking powder and salt. Set aside.
2. In a small bowl, blend together milk, egg, egg white and oil; stir into bran mixture until combined. Heat nonstick griddle or frying pan over medium heat. For each pancake, pour about 1/4 C batter onto griddle. Cook, turning once, for about 1 to 2 minutes per side or until golden.
Makes 8 pancakes.