I present to you:
Whole Wheat Blueberry Pancakes with Healthy Grain Clusters and a Cinnamon Greek Yogurt Drizzle
See?
Here's what you need to know. These are NOT your mama's (or your local diner's or your grocery store's) blueberry pancakes. THESE pancakes are flat-out scrumptious and worthy of a 14-word name. Golden, fluffy, sweet, crunchy, tangy...*sigh*
I'd say 5 mornings out of 7, my breakfast is a KIND Bar. If you've never had a KIND bar, stock up when you're at the store. I'm partial to (obsessed with) the Dark Chocolate Cherry Cashew Bars.
I do try to make a more substantial breakfast for kiddo, though. I'll make pancakes, waffles,...bacon quesadillas (yes, you can put anything in a quesadilla).
When KIND contacted me, I was so thrilled since we're such huge fans of their products, and I was also excited to try their Healthy Grains Clusters.
The clusters are a better kind of granola. I usually find granola heavy and overcooked for my taste. KIND Healthy Grains Clusters are light and toasty...totally addicting. Made not just with oats, but with millet, quinoa, amaranth, and buckwheat. I'm sold.
For this recipe, I used the Vanilla Blueberry Clusters with Flax Seeds. I couldn't stop eating it straight from the bag. I can see this being my go-to afternoon snack from now on...and one I can feel good about.
Will you promise me that you'll make these pancakes?
They're like a taste explosion. The warm blueberries, the buttermilk, the hearty grains are topped with a simple and delicious cinnamon Greek yogurt drizzle that just makes for a dreamy breakfast. (Keep the maple syrup for another day...you don't need it.)
Whole Wheat Blueberry Pancakes with Healthy Grain Clusters and a Cinnamon Greek Yogurt Drizzle
{makes 8-9 pancakes}
1 cup whole wheat pastry flour
2 TBSP packed brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon cinnamon
1/4 teaspoon kosher salt
1 egg
1 cup buttermilk
2 TBSP salted butter, melted and cooled
1 teaspoon vanilla extract
1/2 cup fresh blueberries, plus more for topping
1/2 cup KIND Vanilla Blueberry Clusters with Flax, plus more for topping
For the drizzle:
7 ounces plain 2% Greek yogurt
1/2 teaspoon cinnamon
1 TBSP agave
Whisk the flour, brown sugar, baking powder, baking soda, cinnamon, and salt. Set aside.
In a large bowl, whisk the egg until fluffy, about 1 minute. Whisk in the buttermilk, melted butter, and vanilla until combined. Stir in the flour mixture, just until combined. Fold in the blueberries.
Let the batter rest for 10-15 minutes. Heat a non-stick griddle to 350.
In a small bowl, combine the Greek yogurt, cinnamon, and agave to make the drizzle. Place in a piping bag or large zip-top bag.
Pour the batter onto the hot griddle by the 1/4 cup. Add 1 TBSP Vanilla Blueberry Clusters to the top of each pancake. Add just a spoonful more of batter on top. (Don't worry about covering all of the clusters.)
Cook a few minutes, until the edges look done, then flip to cook the other side. Cook for a couple more minutes, until done.
Transfer to a plate. Snip the tip of the drizzle bag and drizzle generously over the pancakes. (Alternately, serve the pancakes with a small bowl of the drizzle on the side.) Sprinkle on more Vanilla Blueberry Clusters and fresh blueberries.
Good morning, good morning to YOU!
*This post was sponsored by KIND Snacks. I created this recipe using their Healthy Grains Clusters and truly love both the product and the recipe. Opinions and recipe are my own.
