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Crunch Berry Pancakes

(1 review)
Crunch Berry Pancakes
  • Prep Time 10 min
  • Total Time 20 min
  • Servings 4
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These tender pancakes are dotted with blueberries and raspberries. But the surprise comes from a crushed Nature Valley™ Granola Bar that is cooked into the pancake. YUM!

Ingredients

1
large egg
1
cup all purpose flour
3/4
cup low-fat milk
1
tbsp sugar
2
tbsp canola oil
1
tbsp baking powder
1/4
tsp kosher salt
1/2
cup frozen blueberries
1/2
cup frozen raspberries
1
Nature Valley™ granola bars (2 bars), crushed

Directions

  • 1 In the bowl of a stand mixer, beat the egg for 3-4 minutes on high speed until it's light, opaque and frothy.
  • 2 Add the flour, milk, sugar, oil, baking powder and salt to the stand mixer. Mix until incorporated, scraping down the sides of the bowl as needed.
  • 3 Add the blueberries and raspberries to the mixer and mix briefly to combine.
  • 4 Heat a nonstick skillet over medium heat on the stove until good and hot. Drop the batter, about 1/4 cup at a time, onto the skillet and sprinkle the side facing up with crushed Nature Valley bars. Cook, flipping once, until cooked through.
  • 5 Repeat until all the batter has been used.
  • 6 Serve with maple syrup.
Nutrition Information 
No nutrition information available for this recipe
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