Prep 5 mins
Cook 10 mins
These pancakes forgo the white flour, sugar, and oil with healthy substitutes. So good, the hubby won't even know the difference.
- Mix together dry ingredients.
- In a separate bowl lightly beat together egg, buttermilk, and apple butter (prune puree may be substituted for any pureed fruit or fat replacement product).
- Mix dry and wet together.
- Let stand a few minutes for oat bran to absorb the liquid. Preheat griddle to medium high.
- Spray with non-stick spray, scoop about 1/3 cup of batter onto griddle. Optionally, add fresh fruit such as bananas or blueberries to pancake at this point. When starts to bubble, flip and cook a minute more.
These were great! I used skim milk for the buttermilk, skipped the sugar & prune puree & topped with fresh fruit & a natural dark chocolate peanut butter spread. Wonderful!!
These pancakes have saved my sanity! I had to go on a gestational diabetic diet during my pregnancy and I enjoy these pancakes every few days. I used wheat bran, which is what I had on hand, and it worked just fined. I also add blueberries and sometimes leave out the Splenda when I do, and they still taste great with a little sugar-free syrup on top. Be sure to add the amount of carbs in prune puree to your carb count, if you have to do that like me.
I was looking for a pancake recipe that used 1 cup buttermilk because that is all I had. I came across yours. I used 2 eggs instead of egg substitute (didn't have any). I used 2 tablespoons of oil as I didn't have any fruit puree handy. I also added about 1 cup of raspberries that I had in the freezer. I used them frozen and the pancakes took a little more time to cook through. They turned out delicious. I changed the recipe so much I'm not going to rate it. The whole wheat flour and oat bran make these healthy for you.