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Blueberry Bran Pancakes


175 ml or 3/4 cup All-Bran Original* cereal
All-Bran Buds* cereal
1 egg
375 ml or 1 1/2 cups 2% milk
25 ml or 2 tbsp vegetable oil
5 ml or 1 tsp vanilla
250 ml or 1 cup whole wheat flour
125 ml or 1/2 cup all-purpose flour
25 ml or 2 tbsp granulated sugar
15 ml or 1 tbsp baking powder
1 ml or 1/4 tsp salt (optional)
300 ml or 1 1/4 cups fresh OR frozen (do not thaw) blueberries


1. Crush All-Bran* cereal. Set aside.

2. In large mixing bowl, beat egg until foamy. Stir in milk, oil, vanilla, and crushed All-Bran* cereal. Let stand for 5 minutes. Stir again.

3. Meanwhile, in separate bowl, combine whole wheat flour, all-purpose flour, sugar, baking powder, and salt, if using. Combine with cereal mixture. Gently stir in blueberries.

4. Using about 75 ml (1/3 cup) batter for each pancake, pour batter onto preheated skillet. Cook over medium-high heat until bubbles form on surface of pancake and underside is golden brown. Carefully turn pancake and cook on second side until bottom is golden brown. Reduce heat to medium if pancakes are browning too quickly.

Serve immediately, with maple syrup.

Yield: 12 pancakes

Per Serving (2 pancakes):
260 Calories
9 g Protein
42 g Carbohydrate
8 g Fat
6 g Fibre

In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's® products. Results with other products may vary.