-
1
For Easy-to-Chew and Soft Diets:
-
2
Place the flour, oat bran, sugar, and baking powder in a medium-size bowl and stir to mix well.
-
3
Set aside.
-
4
Combine the milk, pumpkin or squash, and egg substitute or eggs in a bowl and whisk to mix.
-
5
Add the milk mixture to the flour mixture and whisk to mix.
-
6
Coat a large nonstick griddle or skillet with nonstick cooking spray, and preheat over medium heat until a drop of water sizzles when it hits the heated surface.
-
7
For each pancake, pour about 1/4 cup of batter onto the griddle and use a spoon to spread it into a 4-inch circle.
-
8
Cook for about 1 1/2 minutes, or until the top is bubbly and the edges are dry.
-
9
Turn and cook for an additional minute, or until the second side is golden brown.
-
10
Repeat with the remaining batter to make 15 pancakes.
-
11
As the pancakes are done, transfer them to a serving plate and keep warm in a preheated oven.
-
12
Serve hot, topping each serving with Cinnamon-Apple Syrup (see Notes), Cinnamon-Pear Sauce (see Notes), or maple syrup.
-
13
If there are any leftovers, separate them with sheets of wax paper and store in a zip-type freezer bag.
-
14
For Smooth/Pureed Diets:
-
15
To insure that the pancakes are thoroughly moistened before eating, use a fork to poke holes in them before adding the syrup.
-
16
You may need to slightly dilute the syrup with a bit of fruit juice or water for extra moisture.
-
17
For a smoother texture, blend the pancakes, the syrup, and some milk in a food processor to yield the desired consistency.
