1-1/2 cups Kashi Go Lean cereal ground to a slightly coarse flour in your blender (like cornmeal) 1 cup unbleached white flour 1-1/2 tsp baking powder 1-1/2 tsp cinnamon pinch of nutmeg 1/2 tsp Kosher salt 1 tbsp sugar 2 tbsp melted unsalted butter 2 extra large eggs 1 cup 1% milk, plus a bit more if batter needs thinning 1/2 cup plain low-fat yogurt (I used goat milk yogurt) 1/2 tsp vanilla extract fresh blueberries – about a cup more or less
Heat a two-burner stove-top griddle on medium, or use a very large electric skillet at 325. Combine all dry ingredients and the blueberries in medium mixing bowl. Whisk together wet ingredients and add to the mixing bowl, stirring with a wire whisk just until combined. If batter it too thick, add another 1/4 cup or so of milk. Lightly butter the griddle and pour batter by 1/3-1/2 cup measures onto it. Flip over when puffed and bubbles start forming around the edges. They take only about 3 minutes total. Keep warm in 200 degree oven while you finish making the rest. Serve with crispy Applewood smoked bacon and Vermont Grade B maple syrup.
2 thoughts on “Kashi Go-Lean Blueberry Pancakes”
This recipe makes this blueberry-lover SMILE! 🙂
It’s amazing that one can find blueberries in abundance so far out of season. Not like the olden days – the seasonal lines for produce have vanished.