Crunch Berry Pancakes

Steps

• 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.