Pancake Breakfast

Simple to prepare Easy to cook,and delicious to eat.

Remember you can prepare this the night or day before,then pop it into the fridge covered with kitchen film for use later, some say this method makes a taster pancake.

1 1/2 cups whole-wheat flour.
1/2 cup crushed low-sugar bran cereal.
2 tsp baking soda.
3/4 cup evaporated skim milk.
2 eggs, beaten.
1 tbsp brown sugar or artificial sweetener which is much sweeter so use less.
1 tbsp vegetable oil.
2 tsp vanilla
Non-stick cooking spray, as needed.

Cooking Instructions

Combine all ingredients and mix until blended. Drop batter, 1/4 cup at a time, onto a hot griddle sprayed with non stick cooking spray.

Cook until brown on both sides, turning once, about 5 to 6 minutes. Serve with a little jam, honey or fruit if desired.

Instead of using and artificial sweetener in our diabetic breakfast recipes we prefer to squeeze on the pancakes little lemon or lime juice and sometimes a little orange juice but freshly squeezed.

This recipe yields 4 servings. Serving about: 3 each.

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