Nutrition per serving may change if servings are adjusted.
⅔ cup all-purpose flour
⅓ cup oat bran
1 tablespoon packed brown sugar
2 teaspoons baking powder
⅛ teaspoon salt
1 cup fat-free milk
1 tablespoon cooking oil
2 egg whites
Nonstick cooking spray
½ cup sugar-free pancake and waffle syrup product
1 teaspoon finely shredded orange peel
Orange wedges (optional)
In a medium bowl, stir together flour, oat bran, brown sugar, baking powder, and salt. Stir in milk and oil just until combined.
In a small bowl, beat egg whites with an electric mixer on medium speed until stiff peaks form (tips stand straight); fold into batter (small mounds of egg white will remain).
Lightly coat an unheated griddle or large nonstick skillet with nonstick cooking spray. Preheat over medium heat. For each pancake, spoon ¼ cup of the batter onto hot griddle or skillet; if necessary, spread to a 4-inch circle. Cook about 2 minutes on each side or until pancakes are golden brown, turning to second sides when pancakes have bubbly surfaces and edges are slightly dry.
Meanwhile, in a small saucepan, heat syrup product until warm. Stir in orange peel. Serve syrup mixture with pancakes. If desired, serve with orange wedges.
Variation: Blueberry-Oat Bran Pancakes: Prepare as directed, except after putting batter on the hot griddle, sprinkle ½ cup fresh blueberries evenly atop pancakes. Continue as directed.
Used skim milk, but added 4 tbsp. buttermilk powder with dry ingredients and added shredded orange peel to mix instead of syrup. They were light and airy yet satisfying and delicious. Added a few blueberries to some of the pancakes, they were great either way. Definitely a keeper.
October 13, 2018
By: Heidi Steve Tillinghast
Fantastic. These pancakes are light, fluffy, and delicious. I used coconut oil and almond milk.