From the kitchen of Kathy "Mama" Coffey, mamas-southern-cooking.com, Stockbridge, GA
"You don't have to sacrifice flavor for a healthy breakfast."
Makes 1 dozen
1 cup water
2 tablespoons butter
1/3 cup uncooked multigrain hot cereal (such as Bob's Red Mill)
1 1/4 cups milk
1 cup granola (such as Special K Low Fat Granola)
1 large egg, lightly beaten
2 tablespoons honey
1 cup all-purpose flour
1/2 cup whole wheat flour
2 teaspoons baking powder
1/4 teaspoon salt
Bring water and butter to a boil over medium-high heat in a saucepan. Remove from heat. Stir in cereal. Let stand 10 minutes. Stir in milk, granola, egg, and honey until blended. Stir together all-purpose flour, whole wheat flour, baking powder, and salt. Gradually stir milk mixture into flour mixture just until moistened. Pour about 1/4 cup batter for each pancake onto a hot buttered griddle or nonstick skillet. Cook 3 minutes or until tops are covered with bubbles and edges look cooked. Turn and cook 2 minutes or until done. Keep warm in a 200° oven up to 30 minutes.