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View more "Desserts & Sweets" recipes Fluffy Bran Pancakes Recipe

Fluffy Bran Pancakes

Dairy Farmers of Canada
Add to Calendar 09/16/2019 10:00 AM 09/16/2019 11:00 AM America/New_York Choose the perfect time to make this recipe What you'll need:

1 cup (250 mL) whole wheat flour
1/2 cup (125 mL) all-purpose flour
2 tbsp (30 mL) sugar
1 tbsp (15 mL) baking powder
1/2 tsp (2 mL) salt
1 egg
2/3 cup (160 mL) wheat bran
1 3/4 cups (430 mL) Milk
3 tbsp (45 mL) butter, melted
Pure maple syrup, (optional for serving)

Yields: 16 pancakes

See full recipe: https://www.dairygoodness.ca/recipes/fluffy-bran-pancakes?source=calendar
Fluffy Bran Pancakes true MM/DD/YYYY anvcJoeUXzVEZwIspmZn22961
  • Course Desserts & Sweets
  • Prep. Time 10 mins
  • Cooking Time 3 - 5 mins
  • Yields 16 pancakes

These pancakes, made with whole wheat flour and added bran, are surprisingly fluffy and tender. Your family will love them! Serve with sautéed apples or pears, or sliced fresh fruit and drizzled with pure Canadian maple syrup, of course.
-Recipe from Ellroy and Doris Martin, dairy farmers from Alma, Ontario.

  • Course Desserts & Sweets
  • Prep. Time 10 mins
  • Cooking Time 3 - 5 mins
  • Yields 16 pancakes

Did you know?

You can find your favourite Milk Calendar recipes from as far back as 1974! Find them here.

This recipe is brought to you by:

My Milk Calendar From the 2014 Milk Calendar Explore all Milk Calendar recipes

Ingredients

1 cup (250 mL) whole wheat flour
1/2 cup (125 mL) all-purpose flour
2 tbsp (30 mL) sugar
1 tbsp (15 mL) baking powder
1/2 tsp (2 mL) salt
1 egg
2/3 cup (160 mL) wheat bran
1 3/4 cups (430 mL) Milk
3 tbsp (45 mL) butter, melted
Pure maple syrup, (optional for serving)

Preparation

In a medium bowl, whisk together whole wheat flour, all-purpose flour, sugar, baking powder and salt.

In a large bowl, whisk egg until foamy. Whisk in bran, milk and 2 tbsp (30 mL) of the butter. Let stand for 5 min. Stir milk mixture, then and add flour mixture. Stir just until combined

Heat a large nonstick skillet over medium heat. Brush with a thin layer of remaining butter. Ladle about 1/3 cup (80 mL) batter per pancake into skillet. Cook for 2 to 3 min or until bottoms are golden and edges look dry; turn and cook for 1 to 2 min longer or until golden and puffed. Repeat with remaining butter (or more if needed) and batter, adjusting heat as necessary to prevent burning.

Tips

Let extra pancakes cool on a wire rack then layer with waxed or parchment paper and freeze in a resealable bag for up to 1 month. Pop in the toaster for a quick, weekday breakfast.

Tip for Kids: Sprinkle a few chocolate chips over the batter just as you pour it into the pan for a treat!

Variations: Add 1 to 2 cups (250 to 500 mL) fresh blueberries or toasted pecans to the batter.

186 people love this recipe.

Rank as top rated See all 50 top rated

Did you know?

You can find your favourite Milk Calendar recipes from as far back as 1974! Find them here.

This recipe is brought to you by:

My Milk Calendar From the 2014 Milk Calendar Explore all Milk Calendar recipes

Did you know?

You can find your favourite Milk Calendar recipes from as far back as 1974! Find them here.

This recipe is brought to you by:

My Milk Calendar From the 2014 Milk Calendar Explore all Milk Calendar recipes

Nutritional Info

Per serving
Energy: 92 Calories
Protein: 3 g
Carbohydrate: 14 g
Fat: 3 g
Fibre: 1.8 g
Sodium: 183 mg

Top 5 Nutrients

Nutrient % DV*
Calcium: 8 % / 90 mg
Selenium: 16 %
Thiamin: 10 %
Vitamin D: 9 %
Phosphorus: 8 %

*percentage of daily value

*Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.

Did you know that 2 out of 3 Canadians are not getting enough daily milk products? Make sure you do! Learn more:

GetEnough.ca

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