Oat Bran Pancakes Recipe

Even if you are not on any low carbohydrate diets, this low carbohydrate recipe will definitely become one of your favorite breakfast. Although little pre-planning is required in this recipe, I am sure it will be worth it!

Ingredients:
3/4 cup quick or old fashioned oats (don’t use instant or steel-cut ones)
1 egg, whole
1 cup buttermilk
2 tablespoon flour
½ teaspoon baking powder
1 teaspoon oil
Salt to taste
Extra butter or vegetable oil for griddle

Optional:
Maple syrup
Butter
Fresh strawberries, washed, stems removed, sliced and macerated with a teaspoon of sugar, mashed slightly later at the serving time

Pancake Cooking Method:

1. In a large bowl soak oats in butter milk overnight. Next day before preparing, take another bowl and mix the egg, salt, flour, baking powder and oil. Mix with oats and butter milk mixture and then like any other pancake recipe proceed as follows.
2. Heat a large pan or an iron griddle (flat surface) on a medium heat. Oil the pan with butter or oil, the one which you prefer. Ladle pancake batter on the pan with the help of a deep spoon to the desired size and shape (or around 5 to 6 inches wide round pieces). Cook over medium flame, after 2-3 minutes when you see air bubble over the surface of the pancake flip it carefully with a flat spatula. After a minute or two slightly lift the pancake to peek below. When the pancake turns golden brown on both the sides remove from the pan and pile them in a plate. Remember after you flip the pancake on the second side it will take less time to cook, as compared to the first side. Also the second side will not give an even brown color as in case of the first side.
3. Serve the warm pancakes immediately. This recipe serves two.

Health Tip:

• Before serving top these pancakes with any low sugar syrup of your choice. The best suggested accompaniments could also be a dash of butter, macerated strawberries and maple syrup.
• This recipe can be an ideal choice for individuals on phase 1 or phase 2 of south beach diet.

Suggested Modifications:

• Whole grain pancakes – Use hot multigrain cereal instead of quick oats.
• Blueberry pancakes – Add 2 tablespoon of chopped (fresh or frozen) blueberries to the recipe.
• Oat- nut pancakes – Add 1 tablespoon of mixed nuts like chopped almonds, walnuts, or diced pecans to the recipe.