Oat Bran Pancakes

Some days I just have a hankering for pancakes--and not just any pancakes. Fat, chewy, rib-sticking pancakes.

These pancakes are hearty enough for dinner and sturdy enough to freeze for future eating (divide each pancake with two pieces of waxed paper for easy individual removal).
I like to keep these in the freezer for a quick breakfast--preferably thawed in the fridge overnight, but they can be zapped in the microwave from frozen. Spread with a touch of butter and some jelly (I'm loving no-sugar-added blueberry preserves right now) for an easy breakfast full of fiber. Yum!

Oat bran cereal makes these a nice whole-grain option, as well as very economical. A box of oat bran cereal (look for it in the oatmeal/hot cereal aisle) often goes on sale for under $2.

Oat Bran Pancakes

serves 2

2 cups oat bran cereal (uncooked)

1 cup unbleached all-purpose flour

1/2 cup sugar (I used substitute)

2 teaspoons baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1-1/2 cups milk

1 egg

Whisk dry ingredients together. Add milk and egg and whisk to combine.

Heat an 8-inch skillet over a medium flame; spray lightly with canola spray and add some batter. Reduce heat to low and cook pancake until the surface bubbles all over. Flip and cook another minute; remove from skillet and keep warm. Re-grease skillet between pancakes.

Serve warm with maple syrup, jam or whatever you like.