Some mornings I could eat my weight in pancakes – especially regular pancakes with white flour =). For some reason they just don’t fill me up, and then a couple hours later I’m starving again. Am I the only one? I doubt it ;). For this reason, I set out to make some healthier whole wheat pancakes.

A few weeks ago, I was on a bran muffin kick. I was baking bran muffins every day, and while I liked them Jordan didn’t really like any of them so they never made it to the blog. However, I made a couple different versions with all-bran cereal and had some cereal left, of course. I thought I could incorporate the cereal into some whole wheat pancakes for some added fiber and healthiness. The result? Well, Jordan couldn’t even tell these pancakes were “healthy”! They certainly didn’t taste “healthy” and the whole wheat flour and bran help to fill you up. I was full after only 2 pancakes! You’ll want to keep making these pancakes not only because they are healthier but also because they are delicious! You can freeze any leftovers and pop them in the toaster for a quick breakfast. One day I was out of bread so I took a couple out of the freezer, toasted them until thawed, and made a peanut butter sandwich. I’m pretty sure you’ll love these pancakes however you eat them. Enjoy!

Healthy Whole Wheat Bran Pancakes
1 1/2 cups white whole wheat flour
2 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 egg
1/2 cup skim milk
1 1/2 cups low-fat buttermilk
3/4 cup 100% bran cereal (such as Kellogg’s All-Bran Original Cereal or Fiber One Bran Cereal)

1. Stir together flour, sugar, baking powder and salt. Set aside.
2. In large mixing bowl, beat egg until foamy. Stir in milk and cereal. Let stand 5 minutes or until cereal softens. Add flour mixture, stirring to combine. Let stand 5 minutes. (If you batter is too thick, add a tablespoon or two of milk.)
3. Using a #20 scoop portion batter, onto preheated griddle or nonstick skillet. Turn once, cook until golden brown on both sides. Serve hot with syrup or fruit sauce, if desired. Makes 17-18 pancakes.
*adapted from Kellogg’s

If you like this recipe, you might also enjoy:

Categories: Breakfast, Pancakes

3 Responses so far.

  1. Helen Smith says:

    I like the looks of your recipe and I am trying out various bran muffins, some with the raw wheat bran, which are pretty good. Yours look delicious, however, it really would be a wonderful treat if all bloggers of food included the calories for the recipe or each thing plus the bran count. I always add up my stuff and divide by the number of pancakes or muffins.

  2. Helen Smith says:

    I forgot to ask, what is a #20 scoop? I use either 1/4 c or 1/3 batter depending on the size pancake I want.

    • Kendra says:

      A #20 scoop is about 3 tbsp. Yes, I try to include calories counts as much as possible! Thanks for stopping by! Hope you enjoy!

Leave a Reply