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Nutrition Facts
Serving Size 1 (190g) Recipe makes 4 servings
Calories 388
Calories from Fat 181		(46%)
Amount Per Serving		%DV
	Total Fat 20.2g	31%
	Saturated Fat 6.5g	32%
	Monounsaturated Fat 8.5g
	Polyunsaturated Fat 3.9g
	Trans Fat 0.0g
Cholesterol 76mg		25%
Sodium 206mg		8%
Potassium 304mg		8%
Total Carbohydrate 47.1g		15%
	Dietary Fiber 4.0g	16%
	Sugars 11.0g
Protein 10.2g		20%
detailed view... how is this calculated?

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Recipe #90876 | 17 min | 7 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: Roosie
May 7, 2004

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!

SERVES 4 (change servings and units)

Ingredients

1 cup flour
1/2 cup oat bran
1 1/4 teaspoons baking powder
1/8 teaspoon cinnamon
1 cup milk or soymilk
3 tablespoons brown sugar
2 tablespoons melted butter or vegetable oil
1 egg, beaten
1 teaspoon vanilla extract
1/2 cup pecans, chopped
maple syrup, to serve

Directions

1
Mix together the flour, oat bran, baking powder and cinnamon in a large bowl.
2
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.
3
In another bowl beat together the egg, milk/soymilk, butter/oil, vanilla and brown sugar until smooth.
4
Add the wet ingredients (eg the second bowl) to the dry ingredients (eg the first bowl) and mix gently until completely, but just combined.
5
Fold in the pecans.
6
Lightly grease a hot griddle or frying pan over medium-high heat.
7
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.
8
Each side should be golden or golden brown.
9
Serve hot with maple syrup.

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Featured Reviews for This Recipe

From: LUVMY2BOYS

On Apr 13, 2006

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!

0 people found this review helpful

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From: Chef-girl-OV

On Mar 12, 2006

This is a great recipe. So hearty and satisfying. Served with real Vermont maple syrup, a definite keeper! Thank You!

1 person found this review helpful

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From: CJJohnson

On Jan 7, 2006

My hubby has too much ldl and not enough hdl, so I followed the lead of others with egg whites, canola oil and skim milk. Terrific and very filling.

1 person found this review helpful

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From: PaulaG

On Jul 8, 2004

Thank you for posting such a nice healthy recipe. I used half whole wheat and half white flour, skim milk and decreased the brown sugar to 2 Tbsp. I used real butter in the batter as well as adding in 1/2 cup of blueberries. Served them with real maple syrup for a wonderful breakfast treat.

3 people found this review helpful

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