Saturday, August 8, 2009
During our vacation to Sun River in July, I whipped up a full batch of my favorite pancakes. They were a huge hit...especially to the little birthday girl. We celebrated my niece's first birthday at breakfast with pancakes instead of birthday cake--a perfect time of day for early-to-bed babies.
Today is Saturday and, usually, Saturday morning family breakfasts are full-tilt carb fests. However, with the health hatchet looming over our necks, my favorite pancakes are out. Not totally, but they needed some modification. Gone are the butter and egg yolks. And in comes the fiber. I have to admit I was feeling a little sad about amending my recipe, but I enjoyed being pleasantly surprised by the healthy alternative. This version took inspiration from The Diabetic Bible
Buttermilk Pancakes (Healthy Style!)
1 c unbleached flour (sub 1 c rice flour if gluten intolerant)
3/4 c oat bran (or rice bran)
1 TB sugar
1 tsp baking powder
1/2 tsp baking soda
1 1/4 c low-fat buttermilk
3 egg whites, beaten
Sift together the flour, bran, sugar, baking powder, and baking soda. In a separate bowl, combine the egg whites and buttermilk. Pour the wet ingredients into the dry and mix together.
Heat the griddle to about 350 degrees. Spray with cooking spray or oil slightly, wiping off the excess. Ladle about 1/4 c batter onto the hot griddle and cook until the bubbles set. Flip once and finish cooking. Keep warm in a 200 degree oven.
This recipe makes about 8 (they said 10) pancakes. The bran sticks a little to the griddle, so be aware of that.
Serve with fresh fruit and/or a little maple syrup. And, on a side note, fresh tasty (nitrate-free at PCC) turkey sausage goes great with this...and is a totally viable alternative to pork sausage (I'll miss you little piggies, but it is better for both of us this way).