According to the book, The Dukan Diet, one and a half tablespoons of oat bran is a daily must-have food. Galettes in French equals pikelets in Australian, pancakes in Canada or USA.
6 tablespoons oat bran (course is best)
6 tablespoons of non-fat dairy (cottage cheese, ricotta cheese, quark, low-fat yoghurt or combinations of any)
3 eggs (2 whites only and one with yolk)
salt, pepper, herbs such as chives, thyme, parsley
Put all the ingredients into a bowl and whisk until thoroughly combined. If the mixture looks too thick, thin with some skim milk. But you don’t want it to be too runny (after a couple of times making these, you’ll get a feel for the consistency).
Spoon the mixture into a non-stick pan. When small bubbles appear on the surface, turn over. Remove.
I serve these galettes with short cut bacon (low fat) and poached or scrambled eggs. On protein and vegetable days, I add mushrooms, spinich or tomatoes. Two galettes per person: the rest go into the fridge for the following two days.