St. Luke's registered dietitian Stacy Beeson demonstrates a pancake recipe that uses whole wheat, All Bran, fruit and walnuts.
1 cup white whole wheat flour
1/2 cup All Bran Bran Buds
2 T brown sugar
1 t baking soda
1 t cinnamon
1/2 t nutmeg
1 1/4 cup skim milk
1 banana, sliced
1/4 cup toasted walnuts (toast for 2 minutes in pan on the stove)
Method: In a large bowl, mix the dry ingredients together - flour to salt.
In a smaller bowl, mix the eggs and milk and add to the dry ingredients.
Add the banana and stir in the walnuts.
Heat pan and cook pancakes on medium heat 1-2 minutes on each side. Add extra fruit on top to serve.