Fluffy Pancakes


  • 1 cup buttermilk (you can use low fat milk instead)
  • 1/2 cup oatmeal
  • 2/3 cup wheat bran
  • 1 egg
  • 1/4 wheat flour
  • 2 teaspoons sugar substitute / stevia
  • 3/4 teaspoons baking soda
  • 1/4 teaspoons salt

In a big bowl, mix the buttermilk, the oatmeal and the wheat bran. Let them sit for 5 minutes, then add the egg and stir very well.

In another bowl, put the wheat flour, stevia, baking soda and salt. Mix them well. Pour oatmeal mix until the composition becomes soft.

Heat the pan. Use about 1/4 cup of pancake mix for each pancake. Cook them for about 3 minutes on one side, then 2 minutes on the other side.

Each pancake contains about 24g carbs.

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Almond and Apricot Cookies

Ingredients (for 24 cookies):

  • 1 cup white flour
  • 1 cup brown sugar
  • 1 tablespoon baking powder
  • 2 eggs
  • 1 cup low fat milk
  • 2 tablespoons olive oil
  • 2 tablespoons honey
  • 1 teaspoon almond extract
  • 1/2 cup dried apricots, minced
  • 1 cup roasted almonds, minced

Preheat the oven at 200 degrees Celsius. In a bowl, mix the flour with the sugar and the baking powder. Add eggs, milk, olive oil, honey and almond extract. Stir well, then add the almonds and the apricots.

Work the dough with your bare hands, powdered with flour in order to avoid sticking. Give the dough a roll shape with approximately 30 cm length and 7-8 cm diameter. Bake it for about 20-25 minutes at 230 degrees Celsius. Take it out and let it cool for about 10 minutes, then cut it evenly in 24 cookies. Put the cookies in a tray and bake them for about 20 minutes. Let them cool before serving.

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