Multigrain Muesli Pancakes
An awesome whole-grain muesli pancake recipe from Donna at http://www.fabfrugalfood.com/ “There is nothing more comforting and convenient and low-cost than having a fabulous homemade pancake mix handy for busy mornings or in case family or friends stop by at brunch time. I stumbled across this fabulous way of making multi-grain pancakes several years ago when I only had a little flour in my cupboard. I decided to grind some Muesli cereal I had in the pantry and use it as you would use whole wheat flour. I think other cereals might work, too, but haven’t tried them. It turns ordinary pancakes instantly from ho-hum to fabulous! I stir together the dry ingredients and keep them in an airtight container for several weeks – or even longer if I have the space in the fridge. This makes such great pancakes that I mix up huge batches of the dry ingredients and give it out to friends and neighbors as Christmas gifts!”
Recipe type: Breakfast
- One bag (16 ounces) of your favorite Muesli Fusion cereal (makes 3 cups when ground)
- 2 – ¾ cups whole wheat flour
- 2 tablespoons baking powder
- 2 teaspoons salt
- 2 teaspoons baking soda
- 3 large eggs
- 4 tablespoons unsalted butter, melted
- 6 cups lowfat buttermilk*
- Water as needed
- Pulse the Muesli in food processor until cereal is in very small crumbs. Stir together the dry ingredients. (At this point, you may keep mix in an airtight container for up to three weeks in the pantry or two months in the refrigerator. It will probably last a year or more in the freezer, but I don’t know for sure, because this mix never lasts more than a few weeks at my house!))
- Mix the dry ingredients with the eggs, butter, milk and lemon juice. Let stand 10 minutes on counter. Add water as necessary to thin to a pancake batter consistency. Cook as you would regular pancakes. Makes a huge batch!
- *Note: you can substitute 6 cups 2 percent milk plus ¼ cup lemon juice if you don’t have buttermilk on hand.
- FOR USING MIX IN THE FUTURE: Mix together 2 cups dry mixture; 1 cup buttermilk; 1 egg; water as needed to thin to a pancake batter consistency. Let stand 10 minutes on counter.