So it all started when I wanted to make some muffins that were kinda on the healthful side, and found a recipe for just such a muffin. I already owned pretty much everything I needed to make them, except the raisins which I was happy enough to leave out.
After I mixed it all together and put the batter into the muffin tins to bake, I had quite a bit left over. Which led me to wonder how this recipe would translate into pancakes. I'm happy to report, it translated pretty darn well. The pancakes were just a little "stick-ish" when you go to flip them, maybe due to the peanut butter chips, but it ultimately worked out just fine.
Smothered with peanut butter, and topped with strawberries and whipped cream, me and the kiddo's thought it was more than fine. (who knew strawberries and peanut butter was such a great combo!)
And the muffins weren't too shabby either.
This was all made possible by the letter "B". Just kidding, it was all made possible by the box of Kellogg's All-Bran Wheat Flakes I received as a part of Foodbuzz's Tastemaker program. Yep, having my fiber and loving it too!
Here's the muffin recipe. For pancakes, just cook them on the griddle like you would any pancake.
2 cups Kellogg's Bran Flakes
1 1/4 cups all purpose flour
1/2 cup sugar
1 teaspoons cinnamon
1 Tablespoons baking powder
1/2 teaspoons salt
1/4 cup raisins (left these out)
1 1/4 cups skim milk
1/2 cup applesauce
1/2 cup egg substitute (equal to 2 eggs) (I didn't have any so I used 6 egg whites)
About 1/3 cup peanut butter chips, tossed in flour.
Combine cereal and milk in a large bowl and set aside for 5 minutes to soften. Meanwhile, combine flour, cinnamon, sugar, baking powder, and salt in a medium bowl. Add raisins and set aside. Combine applesauce and egg substitute and stir into the cereal mixture. Stir in dry ingredients just until moistened. Divide into 12 muffin cups which have been sprayed with nonstick spray. Bake at 400* about 25 minutes, till lightly browned.
Makes 12 muffins.