Muesli Pancakes

This weekend I was cooking for one.  Cooking for one is fun because you get to make anything you want.  And if what you make is a disaster (not a bomb because “bomb” now means good) you toss it and never tell anyone else about your screw up.  I bought some organic muesli from Germany at the store.  I tasted it.  Muesli is one of those healthy foods that you have to do something with before you eat it.  Plain milk or soy milk won’t do it.  You need flavored yogurt or a sweet almond milk.

Or you make pancakes.

I have a guilty pleasure.  Leftover pancakes with peanut butter.

But this morning I have no guilt whatsoever.  I topped these pancakes with some fake butter, sliced bananas, and blueberries.

Memo to Kids:

This recipe is not one of your childhood pancake memories.  I just made it up this morning.

1 cup Muesli
1 cup quick oats

2 1/2 tablespoons light brown sugar

1/2 cup whole wheat flour

2 teaspoons baking powder
1/4 teaspoon cinnamon
1/4 teaspoon salt
2 beaten eggs
1 cup buttermilk
2 tablespoons canola oil
1 cup 2% milk

  1. Combine milks, granola, and oats.  Refrigerate for one hour.
  2. Mix remaining ingredients and stir into the granola/oats mixture.
  3. Continue mixing until you have a smooth lumpy batter (yes you read that correctly).
  4. Preheat your griddle/pan to medium/high.  Watch this heat setting as you’ll likely have to lower the heat during the process.
  5. Scoop pancake batter onto your griddle.
  6. Flip when bubbles start forming on the sides.



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