START TO FINISH: 30 minutes MAKES 4 servings
2⁄3 cup all-purpose flour
1⁄3 cup oat bran
1 tablespoon packed brown sugar
2 teaspoons baking powder
1⁄8 teaspoon salt
1 cup fat-free milk
1 tablespoon vegetable oil
2 egg whites
1⁄2 cup sugar-free pancake syrup
1 teaspoon finely shredded orange peel
Orange wedges (optional)
1 In a medium bowl stir together flour, oat bran, brown sugar, baking powder, and salt. Stir in milk and oil just until combined.
2 In a small bowl beat egg whites with an electric mixer on medium speed until stiff peaks form (tips stand straight). Fold beaten egg whites into batter (small mounds of egg white will remain).
3 For each pancake, spoon 1⁄4 cup of the batter onto a hot, lightly greased griddle or heavy skillet, spreading batter to a 4-inch circle if necessary. Cook over medium heat about 4 minutes or until pancakes are golden brown, turning to second sides when pancakes have bubbly surfaces and edges are slightly dry. Keep pancakes warm in a 300°F oven while cooking the remaining pancakes.
4 Meanwhile, in a small saucepan heat syrup until warm. Stir in orange peel. Serve pancakes with syrup and, if desired, orange wedges.
PER SERVING: 180 cal., 4 g total fat (1 g sat. fat), 1 mg chol., 299 mg sodium, 32 g carb., 2 g fiber, 7 g pro.
Blueberry-Oat Bran Pancakes:
Prepare as directed, except after spooning batter onto the h
