Crunch Berry Pancakes

Name: Crunch Berry Pancakes
Prep time: 10 min
Total time: 20 min
Yield: 4
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

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Prep 10 min
Total 20 min
Servings 4

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! MORE+ LESS-

By Scaron

Updated August 4, 2016

Ingredients

large egg

cup all purpose flour

3/4

cup low-fat milk

tbsp sugar

tbsp canola oil

tbsp baking powder

1/4

tsp kosher salt

1/2

cup frozen blueberries

1/2

cup frozen raspberries

Nature Valley™ granola bars (2 bars), crushed

Steps

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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.