Blueberry-Bran Pancakes

Servings: 10
Recipe Ingredients:

1 cup Fiber One cereal
1 egg
1 1/4 cups buttermilk or milk
2 tbsp vegetable oil
1 cup Gold Medal all-purpose flour
1 tbsp sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup fresh or frozen (thawed) blueberries

Recipe Instructions:

1.Crush cereal if desired. Beat egg in medium bowl. Stir in buttermilk, oil and cereal; let stand about 5 minutes or until cereal is softened.

2. Stir in remaining ingredients except blueberries; beat with wire whisk or fork until blended. Gently stir in blueberries.

3. Heat griddle or skillet over medium heat. Grease griddle if necessary.

4. For each pancake, pour 1/4 cup batter onto hot griddle (if batter is too thick, stir in additional milk, 1 tablespoon at a time,
until as thin as desired). Cook pancakes until puffed and full of bubbles but before bubbles break. Turn and cook other sides until golden brown.

Hint: Cook pancakes about 1 1/2 minutes or until dry around edges.

P.S. -> you CAN substitute chopped strawberries for the blueberries. I use the blueberries because they are good for the heart as well. :)

This recipe yields 10 servings. Serving size: 1 pancake.

Exchanges Per Serving: 1 Fat, 1 Starch.

Nutrition Facts: Calories 120; Calories from Fat 35; Total Fat 4g; Saturated Fat 1g; Cholesterol 20mg; Sodium 290mg; Carbohydrate 19g; Dietary Fiber 3g; Protein 3g.