WARNING: You are about to be vented at. So we haven’t been around all week (see our last post) because we haven’t been able to add any pictures to our blog. Every time we tried to add them to a post, a message would come up telling us they were too big. Apparently wordpress doesn’t have anyone who you can actually contact and ask about problems such as this, so we were left to our own e-illiterate devices. After several days, trying several different things, we finally discovered our problem. We had simply run out of space! We know, we know, duh! Honestly, that may be completely and entirely obvious to some, but we’re food-people, not website-design, computer people. Long story short, we purchased 10GB (that’s gigabytes, we don’t know what that means, either) of space, and now we can finally share our backlog of recipes with you all!
Thank you for bearing with during this incredibly frustrating time! Without further ado, today’s (or more like last Sunday’s) post!
You know what one of our favourite kinds of muffins are?
Blueberry bran, blueberry-cranberry bran, raisin bran, apple-bran: you name it, we love it!
And you know what else we love?
Oh wait, you already knew that :)
But of course it was only a matter of time before we combined the two, and came up with brancakes!
Bran pancakes- Brancakes! Just wait, people- it’s gonna catch on :)
Cinnamon-raisin brancakes with cinnamon syrup- an amazingly delicious and healthy breakfast :) And you know what makes these brancakes so awesome? The bran!
Ok, so maybe that was kind of obvious- without the bran these wouldn’t be brancakes, now would they? Of course not- and they also wouldn’t soak up the cinnamon-infused maple syrup like a giant sponge!
So… breakfast sponge cake? Hmmm, nah- we like brancakes better :)
Prep Time: 10 minutes
Cook Time: 10 minutes
1/3 c. whole wheat flour
1/3 c. bran
1/2 tsp baking powder
1/4 tsp baking soda
1 tsp cinnamon
1/3 c. milk of choice
1/3 c. apple juice
1/4 c. plain yogurt
1/4 tsp vanilla extract
1/3 c. raisins
2 tbsp maple syrup
1/2 tsp cinnamon
Preheat a pancake griddle or non-stick skillet over medium-high heat. Spray with cooking spray.
In a medium-sized bowl, combine all the dry ingredients. In a separate bowl, combine all the wet ingredients. Add the wet to the dry along with the raisins. Stir until fully combined. Drop spoonfuls of batter onto the griddle and cook for 2-3 minutes, or until bubble start to form and the edges begin to cook. Flip and cook for another 2-3 minutes. Continue until all the batter is used up.
For the syrup: Add cinnamon to the maple syrup and stir until the cinnamon is mixed into the syrup. Drizzle over pancakes.