Bran Buttermilk Pecan Pancakes

January 16th, 2010
by: Sue

I developed this recipe to avoid having the sugar rush and subsequent blood sugar drop that you get when you have pancakes made with white refined flour only. The fiber in the pancakes slows down the digestive process and helps avoid the extremes of the sugar rush.

Mix together in small bowl, allowing to sit for 2-3 minutes:

1/2 cup Kellogg’s All Bran cereal (or other brand cereal you have)
1/2 cup milk

In a medium size mixing bowl, add and whisk together:

1 1/4 cup all purpose flour
1/2 cup fine chopped pecans
2 Tablespoons sugar
1 teaspoon baking powder
1/4 teaspoon soda
1 teaspoon kosher salt (less if it’s not kosher)

In a small mixing bowl, separate two eggs then whisk together:

4 Tablespoons melted butter
2 egg yolks
1 cup buttermilk
1 teaspoon vanilla

Beat the 2 egg whites until soft peaks form. I like to use my old fashioned egg beater and do this by hand. While I’m beating the eggs, I watch the foam start to make big bubbles then little bubbles and relish the luxury of doing this the old fashioned way. Pancakes are a journey.

Add the bran and milk mixture and other liquid ingredients (except the egg whites) to the flour mixture. Fold in the beaten egg whites.

Cook by the scoop full (approx 1/3 cup of batter) to a 400 degree heated pancake griddle. Flip when bubbles begin to appear, and put on heated platter covering with a kitchen towel until all pancakes are done. This yields eleven to twelve 5″(approximately) pancakes.

Serve with real maple syrup and butter.

We also like to serve this with chopped peaches (canned is fine) that are sprinkled generously with cinnamon. When you add the peaches, it is a little like having cobbler for breakfast! This is also good for the “breakfast for dinner” meal.

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