Berry Granola Pancakes

Hmmmm, granola or pancakes for breakfast? How about both! These hearty berry granola pancakes are made using whole wheat flour and have granola and blueberries mixed into the batter.

You can make the mix ahead of time using the dry ingredients to save some time in the morning. Or if you’d rather, you can use the same idea using a instant pancake mix like Kodiak Cakes and just mix the granola and blueberries into the batter. Or you can make these ahead of time and freeze them. I have included instructions for reheating if you want to go that route!

Now, I think any time you can incorporate berries with pancakes, life just gets better. I especially love blueberries when mixed into pancake batter. I love how they pop when you eat them. Now, I don’t like the raspberries mixed in, I think they get too mushy when cooked in the pancake, so they get added on top!

Berry Granola Pancakes

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Ingredients

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• 2 cup whole wheat flour
• 3 Tbsp sugar
• 4 tsp baking powder
• 1/2 tsp salt
• 2 eggs, slightly beaten
• 2 cups milk
• 1/3 cup light sour cream or greek yogurt
• 1 Tbsp canola oil
• 1/2 tsp vanilla
• 1 cup fruit and nut granola (I used Quaker Granola)
• 1 cup fresh or frozen blueberries
• 1/2 cup fresh raspberries
• syrup

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Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder and salt.
2. Add the eggs, milk, sour cream, canola oil, and vanilla to the bowl. Combine just until moistened.
3. Fold blueberries and granola into the batter.
4. Cook on a nonstick griddle over medium heat. Pour 1/3 cup batter on griddle and cook until bubbles begin to pop and bottom is golden. Flip and cook other side until golden.
5. Top with with fresh raspberries and syrup to serve. Makes 12 pancakes.

Notes

To freeze – placed cooled pancakes between pieces of waxed paper and place in a resealable zipper bag.

To reheat in the oven – Preheat oven to 375. Place pancakes on a baking sheet and cover with foil. Bake at 375 for 6-10 minutes

To reheat in the microwave – Place 3 pancakes in a stack on a microwave safe plate. cook on high for 1 1/4 to 1 1/2 minutes.

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Recipe adapted from Simple and Delicious magazine.