Rating: 5 stars
2 Ratings
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Folding beaten egg whites into the batter is the secret to this light-as-a-feather, heart-healthy pancake recipe.

Source: Diabetic Living Magazine


Recipe Summary

15 mins
20 mins


Ingredient Checklist


Instructions Checklist
  • 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 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.


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

3 pancakes
180 calories; protein 7g; carbohydrates 32g; dietary fiber 2g; fat 4g; saturated fat 1g; cholesterol 1mg; sodium 299mg.

1 other carbohydrate, 1 starch, 1/2 fat