Serve these hearty apple and bran pancakes with maple syrup and vanilla yogurt, garnished with toasted pecan halves.
6 large eggs
1 cup milk
3 tablespoon vegetable oil
1 cup shredded wheat bran cereal
1 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2 cups finely chopped peeled apples (about 2 medium)
1/4 cup chopped pecans
Maple syrup for accompaniment (optional)
Vanilla yogurt or sour cream for accompaniment (optional)
Toasted pecan halves for garnish (optional)
- 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 a 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.
Makes 4 servings.
- Always pre-heat 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.
Nutritional Information Per Serving (1/4 of recipe): calories: 454; total fat: 24g; saturated fat: 5g; polyunsaturated fat: 9g; monounsaturated fat: 9g; cholesterol: 284mg; sodium: 464mg; carbohydrates: 46g; dietary fiber: 7g; protein: 18g; vitamin A: 559.0IU; vitamin D: 91.4IU; folate: 58.1mcg; calcium: 311.9mg; iron: 3.5mg; choline: 215.8mg
Recipe and photograph provided courtesy of the American Egg Board (AEB) and Egg Nutrition Center (ENC).