Folding beaten egg whites into the batter is the secret to this light-as-a-feather, heart-healthy pancake recipe. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • In a medium bowl, stir together flour, oat bran, brown sugar, baking powder, and salt. Stir in milk and oil just until combined.

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  • 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 1/4 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.

Tips

Variation: Blueberry-Oat Bran Pancakes: Prepare as directed, except after putting batter on the hot griddle, sprinkle 1/2 cup fresh blueberries evenly atop pancakes. Continue as directed.

Nutrition Facts

180 calories; 4 g total fat; 1 mg cholesterol; 299 mg sodium. 32 g carbohydrates; 7 g protein; Full Nutrition

Reviews (2)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/26/2019
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. Read More
Rating: 5 stars
10/14/2018
Fantastic. These pancakes are light fluffy and delicious. I used coconut oil and almond milk. Read More