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“This is a recipe from Kashi Go Lean Crunch Cereal, healthy and yummy - I'm officially a fan. I personally use vanilla soy milk and egg whites Note: preparation time allows the 1 hour to refrigerate batter.”
1hr 30mins
12-16 pancakes

Ingredients Nutrition


  1. Combine cereal, flour, oats, baking soda, and nutmeg in large mixing bowl.
  2. Add milk, syrup, oil, eggs, and 1/4 cup pineapple juice (from the can of crushed pineapple).
  3. Mix everything together thoroughly, cover batter and refrigerate at least 1 hour (or overnight). Put pineapple in separate container and refrigerate.
  4. Spray griddle or frying pan with nonstick spray and heat over low-medium heat.
  5. Pour about 1/4 cup batter onto pan, top with heaping tablespoon of crushed pineapple.
  6. Cook about 1-2 minutes (until top is bubbly and edges start to harden) then flip and cook an additional 1-2 minutes on other side.
  7. Serve pineapple side up.
  8. Can be topped with vanilla yogurt, fruit, or maple syrup (if desired).

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