Muesli Pancakes

Having completed internship I’ve found myself with – *gasp* – free time! It has been a novel thing, and I’ve been using some of this free time to get back into the kitchen and experiment with foods and recipes. One morning I found myself with some extra time, and decided to forgo my usual quick smoothie to make a batch of pancakes.

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Of course, I didn’t want to make just any pancakes. And seeing as I had all that delicious whole grain muesli from Dorset Cereals (you can read my review here), I thought why not add some to pancakes?

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It was a super simple recipe to throw together. The muesli gave the pancakes a nice texture, and provided just enough sweetness so you don’t need to add any extra sugar to the batter. They would make an awesome weekend breakfast, or freeze leftovers to pop in the toaster and use throughout the week. And if you have a bigger griddle pan that I do, you can make them even quicker – I can only cook 2 at a time. Serve them up with real maple syrup (none of that pancake syrup crap), yogurt, fresh fruit, nut butter, or whatever else floats your boat.

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Muesli Pancakes

makes 6 – 8 pancakes

Try this twist on the classic pancake for your next lazy Sunday morning breakfast. Dorset Cereals muesli adds a nice texture to these whole grain pancakes, and just a touch of sweetness. Double or triple the batch, and freeze leftovers for a quick hearty breakfast during the week. Serve with your favourite pancake toppings – I love a drizzle of real maple syrup.

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  • 1 cup whole wheat flour
  • 1 cup Dorset Cereals muesli (any flavour will work – I used the Super High Fibre Muesli with raisins, dates, coconut, and hazelnuts)
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 2 eggs, beaten
  • 1 1/2 cup milk (I used almond milk)
  • 2 tbsp melted coconut oil + more for cooking (you could also use butter)
  • 1 tsp vanilla

 

1. Combine flour, muesli, baking powder, and salt in a large bowl.

2. Mix in eggs, milk, coconut oil, and vanilla. Stir until combined. Allow to rest for 10 minutes.

3. While batter rests, preheat frying pan or griddle to medium heat.

4. Add small amount of coconut oil to pan, then ladle 1/3 cup portions for each pancake. Cook until bubbles form around the edges, then flip and cook until golden brown. Serve with your favourite toppings.

 

Thanks to a friend on Facebook, I can no longer think about pancakes without this tune getting stuck in my head. Enjoy!

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Categories: Breakfast, Recipe, Vegetarian, Whole Grain

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3 Comments on “Muesli Pancakes”

  1. July 6, 2013 at 4:15 am #

    Sounds delicious! I think I’ve forgotten what a pancake even looks like, it’s been so long since I’ve made them. Now that Nick works most mornings (even Saturdays!) I don’t have an excuse to make them. I may have to change that 🙂

    • July 7, 2013 at 8:36 am #

      I rarely have time to make pancakes. I think that makes them extra delicious on those days when I do get to make them.

  2. August 1, 2013 at 7:50 pm #

    Ooh yummy. I like the addition. How are you doing with the downtime, is it weird? I ask this a month later.

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