Prep 7 mins
Cook 10 mins
This recipe is from the book "Barefoot in the Kitchen: The Pregnancy Survival Cookbook" by Jennifer Evans Gardner, although, I got it from Taste for Life magazine. I'm not pregnant nor do I intend to be, but these sure do sound good!
- 1 cup flour
- 1⁄2 cup oat bran
- 1 1⁄4 teaspoons baking powder
- 1⁄8 teaspoon cinnamon
- 1 cup milk or 1 cup soymilk
- 3 tablespoons brown sugar
- 2 tablespoons melted butter or 2 tablespoons vegetable oil
- 1 egg, beaten
- 1 teaspoon vanilla extract
- 1⁄2 cup pecans, chopped
- maple syrup, to serve
- Mix together the flour, oat bran, baking powder and cinnamon in a large bowl.
- It's best to do this with a fork because it turns out a bit more like it was sifted, resulting in a fluffier and lighter end product.
- In another bowl beat together the egg, milk/soymilk, butter/oil, vanilla and brown sugar until smooth.
- Add the wet ingredients (eg the second bowl) to the dry ingredients (eg the first bowl) and mix gently until completely, but just combined.
- Fold in the pecans.
- Lightly grease a hot griddle or frying pan over medium-high heat.
- Spoon the batter onto the griddle (in about 1/4 cup increments) and cook until pancake appears to look more solid around the edges and bubbles form in the centers.
- Each side should be golden or golden brown.
- Serve hot with maple syrup.
These were very pleasant and filling. I used whole wheat flour and applesauce in place of the oil or butter. The pancakes were a little thick; so next time I would add a little more milk to thin them out so they will cook a little more evenly. The flavor was great with these, especially when topped with pure maple syrup. Yummmy! I will make these again.
This is really good but I'm giving it 4 stars because I had to make some changes! I used 1/2 whole wheat flour, 1/2 whole wheat pastry flour, 2 tbsp Splenda, 2 tbsp brown sugar, 1/2 tsp cinn, skim milk & applesauce for the butter. The first time I used too much cinn/Splenda & the bran flavor got lost in the sweetness! But I scaled them down & then they turned out nicely. Left out the pecans, too. Goes great with sugar free maple syrup!
This is a great recipe. So hearty and satisfying. Served with real Vermont maple syrup, a definite keeper! Thank You!