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Blueberry Muesli Buttermilk Pancakes

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Blueberry Muesli Buttermilk Pancakes
  • 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.

Expert Tips

  • Tip 1
    Top with syrup or yogurt and fresh berries.
  • Tip 2
    Try this recipe with Nature Valley™ Toasted Oats Muesli – Coconut Almond.

Nutrition Information

210 Calories, 8g Total Fat, 6g Protein, 27g Total Carbs

Nutrition Facts

Serving Size: 6 servings (2 pancakes each)
Calories
210
Total Fat
8g
Saturated Fat
2g
Trans Fat
0g
Cholesterol
35mg
Sodium
350mg
Total Carbs
27g
Dietary Fiber
3g
Protein
6g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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