Blue Bran Pancakes – a delicious recipe with All-purpose, cups Wheat Bran, Baking Powder, Brown Sugar, Egg, Milk. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
In a large bowl, mix together flour, bran and baking powder. Set aside.
2
In a medium-sized bowl, whisk together sugar, egg, milk and blueberry puree. Gently fold wet ingredients into the dry and mix until wet ingredients are just moistened (lumpy batter equals good batter). Add more milk or flour if needed (batter should lightly coat the back of a spoon).
3
Heat a large nonstick skillet or griddle over medium high heat. Lightly coat the skillet with some of the oil. Spoon 1/4 cup scoop(s) of the pancake batter into the pan (you can do multiple pancakes at a time, depending on the size of your skillet) and cook until bubbles form in the top of the batter. Gently flip pancakes with a thin spatula and allow the other side to cook until nicely browned. Remove pancakes from skillet when both sides are lightly brown. Keep pancakes warm on a place covered with a clean dishtowel until you finish with all of the batter and are ready to serve. (Tip: heat the plate in the microwave for 2 minutes prior to placing pancakes on it).
4
Serve garnished with fresh blueberries and powdered sugar (optional).
5
Nutrition Info per 4 pancakes: 116 calories, 3 g fat, 4.5 g protein, 16.5 g carbohydrates, 2.5 g fiber
190
kcal
Calories
7
g
Fat
26
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3/4 cups All-purpose Flour, 1/3 cups Wheat Bran, 1 teaspoon Baking Powder, 1 Tablespoon Brown Sugar, and more.
Yes, Blue Bran Pancakes falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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