This is a good formula to follow…Granola + Pancakes=Delicious.
It is fun sometimes to make breakfast for dinner. Its always good to do something unexpected and out of the ordinary. It keeps life interesting and the kids will love it! So give this recipe a try with your favorite brand of bacon or sausage and a tall glass of orange juice.
I had some amazing granola pancakes a few weekends ago and I have to say I have not stopped thinking about them. The pancakes were the perfect density. They were hearty with golden oats that made for a really great bite. They felt much healthier than a normal pancake because there were lots of nooks and crannies in the granola. I may never go back to a normal pancake again. Hopefully I can convert you too!
All you need for this recipe is a cup of really good granola and your favorite pancake batter. You can use store bought granola, but I have to say my granola recipe is pretty darn good. Plus it’s so easy to make and you can store it in cool mason jars. My recipe calls for olive oil instead of canola oil, I use flakes of sea salt, and I use maple syrup instead of brown sugar. It is really delicious and has just the right amount of salty and sweet. You can add anything you want into the granola, but I like to put cranberries, almonds, and pumpkin seeds. That my favorite combo.
As for the pancake batter…I am not one to make homemade batter so I buy a really good store bought kind that like oat bran or multi-grain.
Pre-heat the oven to 325 degrees
5 Cups Old Fashioned Rolled Oats
½ Cup of Maple Syrup
½ Cup of olive Oil or Canola oil
1 Teaspoon of Vanilla
½ Teaspoon of Salt
1 Teaspoon of Ground Cinnamon
½ Teaspoon of Ground Nutmeg
½ Teaspoon of Ground Ginger
1 Cup of Raw Almonds, Pecans or Cashews
½ Cup Raw Pumpkin Seeds
1 Cup of Dried Cranberries
Makes about 6 Cups
1. Mix the oil, maple syrup, vanilla, salt and spices together. Pour the oats into the mixture and mix thoroughly with your hands or a good spoon. Make sure the oats are coated well and there are no chunks of sugar left.
2. Place the mixture on a pan and spread the oats out evenly. Bake for about 15 minutes. Turn the oats over after 15 minutes and spread them out evenly again. Bake the granola for another 10 minutes.
3. Add all of the nuts to the granola and cook the mixture for another 10 minutes. At this point, the mixture should be golden brown and ready to be removed from the oven.
4. Allow the granola to cool and then place it in a tightly sealed container such as a mason jar.
Makes about 8 five-inch Pancakes
2 Cups of Oat Bran or Multi-Grain Pancake Batter
3/4 Cup of Granola
Blueberries or Bananas, for a garnish
1. Heat a griddle over a medium high heat. Coat the pan with a little canola oil. Spoon ¼ cup of batter down in the pan per pancake. Flip the pancakes over when small bubbles start to form on the pancakes or when it is a light golden brown on the griddle side.
2. Continue making the pancakes until they are all made. Serve them with blueberries, sliced bananas, and maple syrup.