On the Dukan diet it is compulsory to oat bran daily. In the attack phase this is limited to 1½ tablespoons a day. The Dukan book gives a recipe for a galette, which I tried to make last year, and just couldn’t get right. Anyway, I decided to just use the oat bran, an egg and some milk, more like a traditional pancake better, hence oat bran pancakes!
I’m not sure why my galettes didn’t work, Goodness Wrapped in Happiness has made an oat bran galette that looks great. Mine just kept falling apart!
I won’t lie to you, these are pretty bland, and I find the texture not unpleasant but odd as the oat bran, though finely milled, stays quite solid. I tend to put herbs and/or spices in my to jazz it up a bit. Tarragon or flat leaf parsley are great. It can be served hot or cold, but I find it’s better hot.
I usually half my pancake between lunch and dinner so I have some carbs with each. They’re great for an open sandwich or wrap but can be a bit dry so I tend to sprinkle them with a little lemon juice, and spread some yoghurt or quark on top or serve with a yoghurt dip. Sometimes I make a very thin gravy, especially if I have it with beef or chicken, and pretend it’s Yorkshire pudding.
Oat bran – 1½ tablespoons
Egg – 1 large
Skimmed milk – 2 tablespoons
Seasoning – salt, pepper and any fresh or dried herbs or spices you fancy
Equipment: Bowl, whisk, spoon, the best large non-stick pan you have,kitchen towel, a good spatula/turner/fish slice
- Put the oat bran, egg and seasoning into a bowl and whisk together.
- Add the milk one tablespoon at a time and whisk in.
- Dab some oil on the kitchen towel and wipe it all over the surface of the pan.
- Heat the pan on high for a minute and add the batter, spread it over the pan as evenly as you can.
- Turn the heat down to medium and watch until it looks like it’s about cooked through.
- With whatever flat ended kitchen utensil you’ve found start to ease away the pancake from the pan, and when it’s all loose turn it over.
- Cook for another minute.