Ingredients
1
cup buttermilk
3/4
cup Nature Valley™ toasted oats muesli blueberry
3/4
cup Gold Medal™ white whole wheat flour
2
teaspoons baking powder
1/4
teaspoon salt
1
teaspoon vanilla
2
tablespoons vegetable oil
2
tablespoons real maple syrup
1
egg
Preparation
In medium bowl, mix buttermilk and muesli; let stand 15 minutes.
Add remaining ingredients; beat with whisk until just combined.
Heat a lightly oiled griddle to 350°F or 10-inch skillet over medium-high heat. For each pancake, scoop a little less than 1/4 cup batter onto hot griddle.
Cook pancakes until puffed and dry around edges. Turn; cook other sides until golden brown.
