Saturday morning, a little lady I like to call Melanie Mauss put up a Facebook status about making banana pancakes, and of course it caught my eye because - since I'm on a diet - I'm obsessed with food. Also I feel like pancakes are a miracle food. That statement really needs no explanation, but I'll give you one anyway: I do all my grocery shopping on Sundays, so our fridge is usually looking pretty pathetic by the time Saturday morning rolls around. Sometimes I feel like I'll die a thousand deaths if I have to eat one more fried egg sandwich...but I digress. Anyway, since I always have the ingredients for pancakes in my kitchen, it feels like I'm making something out of nothing, which sorta makes me feel like I have super powers, which sorta makes me love pancakes, which is why I've made them twice since I read Melanie's status.
3/4 cup(s) ready-to-eat bran flakes
2 large egg white(s)
1 1/4 cup(s) buttermilk
2 tsp canola oil
1 cup(s) all-purpose flour
1 Tbsp sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 cup(s) fresh blueberries
2 tsp powdered sugar
Coat a nonstick skillet with cooking spray; heat over medium-high heat.
Crush cereal in a food processor or blender, or place in a zip-close plastic bag and crush with a rolling pin; set aside.
Stir egg whites, buttermilk, oil and cereal together in a medium bowl; allow to stand 5 minutes. Beat in flour, sugar, baking powder and baking soda with a wire whisk until well blended.
To make pancakes, place 3 tablespoons of batter onto skillet, repeat to make 4 pancakes at a time. Gently press 5 to 6 blueberries into each pancake. Cook until puffed, about 2 minutes; flip and cook until golden brown, about 2 minutes more. Repeat to make 12 pancakes. Serve pancakes in a short stack dusted with powdered sugar. Yields 3 pancakes per serving.