Have you ever tried Muesli? It’s a breakfast cereal mix made with uncooked rolled oats, fruit and nuts, that was actually developed around 1900 by a Swiss physician (Dr. Maximilian Bircher-Benner) for patients in his hospital, where a diet rich in fresh fruit and vegetables was an essential part of therapy. Traditionally, it is enjoyed cold (soaked in yogurt, milk or fruit juice) or hot (cooked with water or milk) for breakfast.
Interesting how way back in 1900, Dr. Bircher-Benner was using whole grains, nuts, seeds and fruit as nourishment for his patients, and that today, we are seeing a resurgence of awareness around these very same foods.
In some ways, I’ve always viewed Muesli as the precursor to granola since both are made with similar ingredients. The major difference is that sugar and fat are added to most granolas, and granola is baked so it is crunchy. The end result is a cereal that is perhaps more palatable to kids and adults, but in some cases, not as healthy as one might think.
Recently, Bob’s Red Mill reached out for me to participate in a recipe contest using their Gluten Free Muesli. I’m always up for a challenge (my last Bob’s Red Mill challenge resulted in some spectacular Chocolate Marbled Coconut Flour Cupcakes), and although I love cold Muesli mixed with some milk overnight or in a yogurt parfait, I thought it would be fun to try adding some Muesli to pancakes for my kids’ breakfast one morning. Bob’s Red Mill’s Muesli is a unique blend of oats, raisins, sunflower seeds, dried cranberries, dried apples, brown rice crisps, dry roasted soy beans, almonds, coconut and pumpkin seeds. Just one quarter cup has 2 grams fiber and 3 grams protein.
I tried mixing several gluten-free flours together in different proportions before arriving at the cup-for-cup gluten free flour mix I used for these Gluten-Free Muesli Pancakes. I’m still refining my gluten-free cup-for-cup flour blend for birthday cakes and cupcakes, but the one I used for these pancakes resulted in some pretty fluffy pancakes as you can see. These Muesli pancakes topped with fresh berries were a great way to add some extra fiber, protein and nutrients at breakfast time ;).
Bob’s Red Mill is running a contest this month – all you have to do is take a some pictures of how you enjoy Muesli to enter. You can find more details here. My pancakes are also in the running for a prize over at Bob’s Red Mill – so if you like these, please pop over and vote for them.
I also have a fun giveaway from Bob’s Red Mill today – one winner will win a case of Bob’s Red Mill’s Gluten-Free Muesli! That’s enough Muesli to feed you and your family breakfast more than a few times, and to give these Muesli Pancakes a whirl.
- 85 grams white rice flour
- 15 grams sweet white rice flour
- 100 grams brown rice flour
- 100 grams potato starch
- 80 grams tapioca starch
- 20 grams cornstarch
- 80 grams powdered milk
- 6 grams xanthan gum
- ¾ cup milk
- 2 tablespoons olive oil
- 1 egg
- 1 cup Gluten-Free Cup-For-Cup Flour Mix, or your favorite gluten-free flour blend
- ½ cup Gluten-Free Muesli
- 2 teaspoons baking powder
- 2 tablespoons organic sugar
- ¼ teaspoons salt
- Beat milk, oil, and egg together in a medium bowl. Mix together flour, Muesli, baking powder, sugar and salt in another bowl. Add flour mix to wet mixture, stirring until just blended.
- Heat a large skillet on medium heat and lightly oil. Drop about 2 tablespoons of batter onto pan to form each pancake. Reduce heat to medium-low. Cook until browned on the bottom; flip; cook other side. If pancakes are browning too quickly, reduce heat further to low (temperatures vary depending on the stove).
Disclosure: Bob’s Red Mill provided me with product to develop this recipe.