Ingredients
1-1/2 cups Kashi Go Lean cereal ground to a slightly coarse flour in your blender (like cornmeal)
1 cup unbleached white flour
1-1/2 tsp baking powder
1-1/2 tsp cinnamon
pinch of nutmeg
1/2 tsp Kosher salt
1 tbsp sugar
2 tbsp melted unsalted butter
2 extra large eggs
1 cup 1% milk, plus a bit more if batter needs thinning
1/2 cup plain low-fat yogurt (I used goat milk yogurt)
1/2 tsp vanilla extract
fresh blueberries - about a cup more or less
Preparation
Heat a stove-top griddle on medium, or use a very large electric skillet at 325.
Combine all dry ingredients and the blueberries in medium mixing bowl. Whisk together wet ingredients and add to the mixing bowl, stirring with a wire whisk just until combined. If batter it too thick, add another 1/4 cup or so of milk.
Lightly butter the griddle and pour batter by 1/3-1/2 cup measures onto it. Flip over when puffed and bubbles start forming around the edges. They take only about 3 minutes total.
Keep warm in 200 degree oven while you finish making the rest.
Serve with crispy Applewood smoked bacon and real Vermont maple syrup.
