2 cups cereal (such as Kashi), crushed slightly
1 cup oat flour (oatmeal ground super fine)
½ cup oats
1 tsp baking soda
½ tsp nutmeg
1½ cups low fat milk
2 Tbls pure maple syrup or honey
2 Tbls canola oil
¼ cup pineapple juice
3 large egg whites
8 oz fresh berries drained
Directions
In a large mixing bowl, add the first 5, dry ingredients together. In a separate mixing bowl, whisk together the next 5 ingredients. Set berries aside.
Fold the wet mixture into the dry mixture until combined. Refrigerate for at least one hour so the ingredients combine completely and thicken
Coat large skillet with non-stick spray and heat pan over medium heat.
Scoop about ¼ cup of pancake batter onto heated pan. Drop a heaping tablespoon of berries in the middle of each pancake and cook for about 45 seconds, or until tops of pancakes bubble and edges begin to firm up.
Carefully turn the pancakes over and continue to cook for an additional minute or until golden brown.
