Ingredients for Banana Bran Pancakes Diabetic
- Skim Milk
- Egg Beaters Egg Substitute
- Vegetable Oil (for greasing pan)
- 1 teaspoon Vanilla Extract
- 2 ripe medium Bananas, mashed
- 1 cup Multi Bran Chex
- All Purpose Flour
- Splenda Sugar Substitute
- 1 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- Pinch of Salt
- Ground Nutmeg
- 1 cup unsweetened almond milk
- 2 large eggs
- 2 tablespoons olive oil
- 1/2 cup whole wheat flour
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How to Make Banana Bran Pancakes Diabetic
- Preheat your griddle or frying pan to medium heat and lightly grease with oil.
- In a blender, combine 1 cup unsweetened almond milk, 2 large eggs, 2 tablespoons olive oil, 1 teaspoon vanilla extract, and 2 ripe medium bananas (mashed). Blend until smooth.
- Add 1 cup bran cereal to the blender. Blend until combined. Add 1/2 cup whole wheat flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and a pinch of salt.
- Blend until just combined, scraping down the sides as needed. Let the batter rest for 5 minutes.
- Give the batter a gentle stir.
- Pour 1/4 cup of batter onto the preheated griddle for each pancake.
- Cook for 2-3 minutes per side, or until golden brown and cooked through. Adjust cooking time depending on the size and thickness of your pancakes.
- Serve immediately with your favorite sugar-free syrup or toppings.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
38g
Fat
3g
Carbs
17g
