Yield
Makes 1 dozen

From the kitchen of Kathy "Mama" Coffey, mamas-southern-cooking.com, Stockbridge, GA

"You don't have to sacrifice flavor for a healthy breakfast."

How to Make It

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.

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