6 EGGS 1 cup milk 3 tbsp. vegetable oil 1 cup shredded wheat bran cereal 1 cup whole wheat flour 2 tsp. baking powder 1/2 tsp. ground cinnamon 1/4 tsp. salt 2 cups finely chopped peeled apples (about 2 medium) 1/4 cup chopped pecans
Yields: 4 servings
- Nutritional Information
Per Serving (1/4 full recipe)
Total Fat: 24 g
Saturated fat: 5 g
Polyunsaturated fat: 9 g
Monounsaturated fat: 9 g
Cholesterol: 284 mg
Sodium: 464 mg
Carbohydrates: 46 g
Dietary Fiber: 7 g
Protein: 18 g
Vitamin A: 559 IU
Vitamin D: 91.4 IU
Folate: 58.1 mcg
Calcium: 311.9 mg
Iron: 3.5 mg
Choline: 215.8 mg
BEAT eggs, milk and oil in large bowl until blended. STIR IN cereal; let stand until moistened, about 2 minutes.
MIX flour, baking powder, cinnamon and salt in small bowl. ADD to egg mixture; STIR just until dry ingredients are moistened. FOLD IN apples and pecans.
HEAT lightly greased large nonstick skillet or griddle over medium heat until hot. Reduce heat to medium-low. POUR 1/4 cup portions of batter into skillet; COOK until golden brown, turning once.
Serve with vanilla yogurt, pecan halves and a sprinkle of cinnamon.
Always preheat skillet or griddle before cooking pancakes. Pan is hot when drops of water sizzle and dance on surface.
Cook pancakes in batches. Serve immediately or keep warm on a plate in a low (200°F) oven until all batter is used.
Batter will spread. Leave enough room between pancakes to allow for spreading.
For light pancakes, cook on first side until bubbles form on surface, then turn before bubbles break.