Kashi Go-Lean Blueberry Pancakes

• 1-1/2 cups Kashi Go Lean cereal ground to a slightly coarse flour in your blender (like cornmeal)
• 1 cup unbleached white flour
• 1-1/2 tsp baking powder
• 1-1/2 tsp cinnamon
• pinch of nutmeg
• 1/2 tsp Kosher salt
• 1 tbsp sugar
• 2 tbsp melted unsalted butter
• 2 extra large eggs
• 1 cup 1% milk, plus a bit more if batter needs thinning
• 1/2 cup plain low-fat yogurt (I used goat milk yogurt)
• 1/2 tsp vanilla extract
• fresh blueberries - about a cup more or less

1. Heat a stove-top griddle on medium, or use a very large electric skillet at 325.
2. Combine all dry ingredients and the blueberries in medium mixing bowl. Whisk together wet ingredients and add to the mixing bowl, stirring with a wire whisk just until combined. If batter it too thick, add another 1/4 cup or so of milk.
3. Lightly butter the griddle and pour batter by 1/3-1/2 cup measures onto it. Flip over when puffed and bubbles start forming around the edges. They take only about 3 minutes total.
4. Keep warm in 200 degree oven while you finish making the rest.
5. Serve with crispy Applewood smoked bacon and real Vermont maple syrup.

cereal ground, unbleached white flour, baking powder, cinnamon, nutmeg, kosher salt, sugar, butter, eggs, milk, yogurt, vanilla, blueberries

Taken from www.epicurious.com/recipes/member/views/kashi-go-lean-blueberry-pancakes-53072231 (may not work)