Jun 22, 2016 1:00 AM

Author: Cancer Learning Center

With a recipe this good (and healthy), you’ll want these pancakes for dinner as well as breakfast.

  • 1/2 cup Bob’s Red Mill Muesli whole grain cereal
  • 3/4 cup white whole wheat flour
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 2 teaspoons sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 cup canola oil
  • 2 large eggs
  • 1 1/2 cups buttermilk
  • 1/2 cup skim or 1% milk

In a food processor, grind the muesli into a fine flour-like consistency. This may take a couple minutes. (You will have some coarse pieces that will not break down further.)

In a large mixing bowl, blend together the muesli, white whole wheat flour, all-purpose flour, salt, sugar, baking powder, and baking soda.

In a medium-size mixing bowl, blend together the canola oil, eggs, buttermilk and milk.
Pour the wet ingredients into the dry and mix just until no flour streaks are visible.

Preheat a 12-inch nonstick pan over medium-low heat. Using a 1/4 cup scoop or measuring cup, scoop batter into pan, leaving enough space for each drop to spread to a 4-inch circle.

Cook until small air pockets begin to form on top. Flip and cook just until golden. Remove and serve hot.

Note: You may cook these pancakes in large batches, cool on a wire rack, then freeze individually on a cookie sheet. Once frozen, place in a freezer safe storage bag. Reheat in microwave or toaster oven.

Recipe courtesy of Harmons Grocery.

Cancer Learning Center

Huntsman Cancer Institute

cancer prevention nutrition recipe

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