Best Granola Pancakes Recipes

BERRY GRANOLA PANCAKES

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.

WHOLE GRAIN GRANOLA PANCAKES

Steps:

• Combine flour, cereal, salt, baking powder and cinnamon in a mixing bowl. Set aside.
• Hint: Melt the margarine in the skillet you intend to use to cook the pancakes.
• Combine egg and brown sugar. Beat with fork until sugar is mostly dissolved. Add milk and vanilla. Stir.
• Add melted margarine as you stir the liquid mixture.
• Add dry ingredients and stir gently until blended. Let stand 3-5 minutes.
• Ladle onto a preheated non-stick skillet or griddle. Cook until lightly browned on each side, turning only once.
• Top with syrup, fruit spread or fresh fruit of your choice. Applesauce is especially good. Servings: 3 or 6 pancakes.

BANANA GRANOLA PANCAKES

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.

GRANOLA PANCAKES

Steps:

• Heat griddle or skillet over medium-high heat or electric griddle to 375°F; grease with cooking spray, vegetable oil or shortening. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)
• Stir Bisquick, milk and eggs in medium bowl until blended. Stir in granola. Pour by slightly less than 1/4 cupfuls onto hot griddle.
• Cook until edges are dry. Turn; cook until golden.

STRAWBERRY GRANOLA PANCAKES

Steps:

• Make the pancake batter by stirring together the pancake mix, milk, brown sugar, oil and eggs until combined. Stir in the strawberry preserves, then stir in the granola and chopped strawberries, adding more of either if you'd prefer.
• Heat a nonstick skillet or griddle over medium heat. Add a little butter to the skillet and fry the pancakes on both sides until dark golden. Serve with chopped strawberries, granola, syrup and vanilla yogurt on top.
• Preheat the oven to 350 degrees F.
• In a bowl, toss the oats with the oil, melted butter and salt. Spread the mixture out on 2 baking sheets and toast in the oven for 12 minutes, shaking the pans twice during the cooking time and making sure the oats don't burn. Set aside to cool a bit.
• Reduce the oven temperature to 325 degrees F.
• In a medium saucepan, combine the brown sugar, honey, apple juice and molasses. Stir the mixture until combined, then heat over medium heat, stirring, until barely bubbling. Stir in the vanilla extract.
• Toss together the toasted oats, rice cereal, wheat germ, pecans, sunflower seeds, almonds and flax seeds. Pour in the sugar mixture, stirring as you pour. Toss to combine; it will be sticky!
• Thoroughly grease a baking sheet or line it with greased foil. Tip the mixture onto the baking sheet, spread out and bake until golden, about 30 minutes. Let cool, then use a fork to make clusters. Store in a jar until ready to use.

GRANOLA ALMOND PANCAKES

Steps:

• Whisk flour, sugar, baking powder, cinnamon, and salt together in a bowl. Whisk almond milk, applesauce, eggs, and almond extract together in a separate bowl. Add flour mixture to almond milk mixture and stir until batter is just moistened. Stir granola and almonds into batter.
• Heat a lightly oiled griddle over medium heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

WHOLE-WHEAT PANCAKES W/GRANOLA AND AZ HONEYCOMB

Steps:

• For Low Fat Granola: Preheat oven 250 degrees. Mix bran, oatmeal, cinnamon, salt, and dried fruits together in large bowl. Mix apple juice, brown sugar, honey & lecithin in a pot to boil and dissolve all ingredients. Pour liquid over dry ingredients and mix well to incorporate completely. Coat sheet tray with non-stick spray. Lay granola out loosely on sheet tray. Spread evenly to ensure even baking. Bake for 20 mins, remove from oven and allow to cool. Break into bite-size pieces. Store in an air-tight container until serving. For Pancakes: Mix flours, salt, baking soda, baking powder and sugar in large bowl. In separate bowl, mix eggs, buttermilk, melted butter and water together. Slowly add wet ingredients to dry ingredients until well incorporated. Do not over mix. Heat a large griddle and add 4 tbsp butter to cover surface. Pour small portions of batter onto the hot griddle. When batter sets, sprinkle 1/2 tbsp of granola into each small cake. Do not overcrowd pan. Cook for 2 mins, until bubbles start to appear on the top of the cake. Flip the cake and cook for another 2 mins. Repeat until all pancakes are cooked. Served 3 pancakes per plate. Top with remaining homemade granola and 1 tbsp of honeycomb per serving.

YOGURT-TOPPED GRANOLA PANCAKES

Steps:

• Heat skillet or griddle over medium-high heat or to 375degreesF. Grease with vegetable oil or shortening.
• In medium bowl, stir pancake mix and water with fork or wire whisk until smooth (batter will be thin). Stir in 1/2 cup cereal.
• For each pancake, pour slightly less than 1/4 cup batter into hot greased skillet. Cook until bubbles break on surface and edges just begin to dry. Turn; cook about 1 minute or until bottoms are golden brown.