BERRY GRANOLA PANCAKES
My son and I like to make this breakfast favorite together. You can leave the berries out of the mix and sprinkle them on top, or sub in chocolate chips or nuts instead. -Elizabeth Stewart, Crab Orchard, West Virginia
Provided by Taste of Home
Time 20m
Yield 1-1/2 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, whisk flour, sugar, baking powder and salt. In another bowl, whisk eggs, milk, applesauce, oil and vanilla until blended. Add to dry ingredients, stirring just until moistened. Fold in granola and berries., Heat a griddle coated with cooking spray on medium heat. Pour batter by 1/4 cupfuls onto griddle. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. Freeze option: Freeze cooled pancakes between layers of waxed paper in a resealable plastic freezer bag. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven 6-10 minutes. Or, place a stack of three pancakes on a microwave-safe plate and microwave on high for 1-1/4 to 1-1/2 minutes or until heated through.
Nutrition Facts : Calories 321 calories, Fat 8g fat (1g saturated fat), Cholesterol 72mg cholesterol, Sodium 543mg sodium, Carbohydrate 54g carbohydrate (18g sugars, Fiber 7g fiber), Protein 12g protein.
BANANA GRANOLA PANCAKES
A nice hearty breakfast from Lone Mountain Ranch, Big Sky, Montana. We make this when we go camping/canoeing.
Provided by ratherbeswimmin
Categories Breakfast
Time 35m
Yield 10 pancakes
Number Of Ingredients 11
Steps:
- In a mixing bowl, add the flour, sugar, baking powder, baking soda, salt, and granola; stir to combine, In another bowl, beat the eggs with the buttermilk.
- Pour the egg mixture over the flour mixture.
- Stir just until dry ingredients are moistened.
- Fold in bananas.
- Gently stir in the melted butter.
- Spray a large griddle or skillet with nonstick cooking spray.
- Over medium heat, spoon 1/4 c.
- batter.
- Cook until bubbles form on top and edges start to dry.
- Flip pancake over and cook until golden brown.
- Repeat with the remaining batter.
- Serve with warm maple syrup.
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- In a large bowl combine flour, sugar, baking powder, baking soda, and salt. Mix well to distribute leaveners, lest you end up with a bite of pancake that tastes of baking powder.
- In a small bowl, beat together the egg, egg white, buttermilk, milk, vanilla, and melted butter until well blended. Add the granola and mix, allowing to sit for 5 minutes so the granola will soak up some of the moisture. While the granola is soaking, heat a griddle or heavy skillet over medium heat.
- Once the skillet it almost up to temperature, pour the wet ingredients into the dry and mix until all dry lumps of flour are broken up. (thank you to Bette Kroening for her advice to not mix wet and dry ingredients until you’re ready to pour the batter onto the griddle!)
- Pour batter onto griddle in 1/3 cup increments. When the edges of the pancake look dry and have lost their shine, poke a spatula under the edge of the pancake to see if it is golden brown. Once the pancake has reached a nice golden color, flip it and cook for another 2-3 minutes. Serve hot, with anything you’d mix with granola: blueberries, bananas, nuts, strawberries, you name it!
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