Blueberry Muesli Buttermilk Pancakes

Name: Blueberry Muesli Buttermilk Pancakes
Prep time: 20 min
Total time: 30 min
Yield: 6
Ingredients: 1 cup (250 mL) buttermilk; 3/4 cup (175 mL) Nature Valley™ Toasted Oats Muesli – Field Berry; 3/4 cup (175 mL) all-purpose flour; 2 tsp (10 mL) baking powder; 1/4 tsp (1 mL) salt; 1 tsp (5 mL) vanilla; 2 tbsp (30 mL) vegetable oil; 2 tbsp (30 mL) real maple syrup; 1 egg; Maple syrup, yogurt and/or fresh berries for topping

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Prep 20 min
Total 30 min
Servings 6

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This muesli pancake recipe is an easy way to incorporate whole grains into your breakfast.

Jun 29, 2015

Ingredients

1 cup (250 mL) buttermilk
3/4 cup (175 mL) Nature Valley™ Toasted Oats Muesli – Field Berry
3/4 cup (175 mL) all-purpose flour
2 tsp (10 mL) baking powder
1/4 tsp (1 mL) salt
1 tsp (5 mL) vanilla
2 tbsp (30 mL) vegetable oil
2 tbsp (30 mL) real maple syrup
1 egg
Maple syrup, yogurt and/or fresh berries for topping

Steps

1

In medium bowl, mix buttermilk and muesli; let stand 15 minutes.
2

Add remaining ingredients; beat with whisk until just combined.
3

Heat a lightly oiled griddle to 350°F (180°C) or a large non-stick skillet over medium-high heat For each pancake, scoop a little less than 1/4 cup (50 mL) batter onto hot griddle.
4

Cook pancakes until puffed and dry around edges. Flip; cook other side until golden brown.