Servings: 8 Prep Time: 20 Min
I know what you're thinking. "You're just throwing in muesli into recipes and seeing if it works; swiss muesli pancakes is not a thing." Well, you might be right, but don't knock it until you try it.
As I've gotten older, I've started to question what's been a staple breakfast for decades in my house. Muffins, coffee cake, scones, doughnuts, and pancakes. Some of them are sneakier than others, but pancakes? Com'on guys. Hint hint, it's got cake in its name. Someone, I don't know who, probably a brilliant kid somewhere, tried to rebrand 'pancakes' to 'flapjacks' to distract from the fact that their parents are basically feeding them cake for breakfast. To this day, no one has figured it out.
In and of themselves, pancakes aren't that terrible for you. Minimal sugar, egg, flour and milk. Thats it. But it's the thick lather of butter, and a drenching of maple syrup that moves it into the cake category. Toss in a few chocolate chips, maybe slather on some peanut butter, you're in full cake mode now. Im not saying it's a bad thing, it's delicious, but you're about to call in sick for work, or at least be half as productive.
You'll never be able to eat pancakes without syrup because that just ain't right. I've tried for years to create a pancake for my kids that's not just a sugar bomb. Its hard to control the amount of syrup that goes on my kids pancakes, even harder to control yours. But I can control the batter and what goes into it.
Im not claiming that by adding Swiss Muesli to the sourdough batter instantly makes pancakes healthy. Im not. Although, I wouldn't not say that. But, by doing it, i've replaced the chocolate chips with dates and raisins, and peanut butter with almonds and hazelnuts, and at the same time reducing the added sugars. If my calculations are correct, and I believe that they are, that would give you a sugar deficit. Better add more maple syrup! Ha.
The finished product creates a moist savory pancake with a hearty texture. It's filling, nutritious and delicious, and just might give you more lasting energy than a regular pancake. Anything to reduce those sugar crashes from my kids. Am I right?
What you'll need
1 Cup Sourdough starter
1 1/2 Cups Whole wheat flour (or other variety)
3 Cups Swiss Muesli
3 Cups Dairy or non-dairy milk or water (for soaking), plus more to thin batter
1/2 Cup Coconut oil, melted (or butter, sunflower oil, etc)
3 Tbsp Organic sugar, honey, maple syrup, or granulated sweetener of choice
1 Tsp Vanilla extract
1 Tsp Cinnamon
In a large bowl, combine sourdough starter, flour, Swiss Muesli, and liquid of choice (milk or water) in a large bowl. You may need to add more or less liquid - simply add enough to moisten all the dry ingredients. Stir thoroughly, cover, and allow to ferment overnight.
When ready to cook, heat your skillet or griddle. To the pancake batter, add eggs, sweetener (or honey), coconut oil, vanilla, cinnamon, and extra milk to thin the batter to your desired consistency. Mix well. Batter will be thick.
Grease your skillet or griddle, and cook for several minutes until bubbles begin to form and pop on the surface. Flip and cook for several more minutes until underside is golden brown.
Serve warm with butter and maple syrup. Fresh berries and/or bananas are always a nice touch to lighten the mood. Yum.
Did you try this recipe? Tag @grizzliesbrand in your photos and receive a discount code for 25% off your next order of 12 oz pouches. We'd love to see your creations!
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