Best Granola Pancakes Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BERRY GRANOLA PANCAKES



Berry Granola Pancakes image

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

Categories     Breakfast     Brunch

Time 20m

Yield 1-1/2 dozen.

Number Of Ingredients 12

2 cups whole wheat flour
3 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
2 cups fat-free milk
1/3 cup unsweetened applesauce
1 tablespoon canola oil
1/2 teaspoon vanilla extract
1 cup granola with fruit and nuts
1 cup fresh or frozen blueberries
1/2 cup fresh or frozen blackberries or raspberries

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.

WHOLE GRAIN GRANOLA PANCAKES



Whole Grain Granola Pancakes image

From Dee's Cereal website, granola pancakes made with whole wheat flour, sounds wonderful and wanted to share.

Provided by Shannon Holmes

Categories     Breakfast

Time 20m

Yield 6 pancakes, 3 serving(s)

Number Of Ingredients 10

1/2 cup whole wheat flour
1/2 cup granola cereal
1 tablespoon brown sugar or 1 tablespoon sucanat
1/4 teaspoon salt or 1/4 teaspoon sea salt
2 teaspoons baking powder
1 dash cinnamon (optional)
1 egg, slightly beaten
1 cup skim milk
1 tablespoon butter
1 teaspoon vanilla extract

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.

Nutrition Facts : Calories 282.4, Fat 11, SaturatedFat 4.1, Cholesterol 82.3, Sodium 542.2, Carbohydrate 35.4, Fiber 4.2, Sugar 8.9, Protein 11.2

GRANOLA PANCAKES



Granola Pancakes image

Whip up a batch of these four-ingredient pancakes Saturday morning before the soccer game. What a great start to a winning day!

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 25m

Yield 18

Number Of Ingredients 4

2 cups Original Bisquick™ mix
1 cup milk
2 eggs
1/3 cup granola

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.

Nutrition Facts : Calories 80, Carbohydrate 10 g, Cholesterol 35 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 210 mg

BANANA GRANOLA PANCAKES



Banana Granola Pancakes image

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

1 1/2 cups all-purpose flour
3 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 pinch kosher salt
1 cup granola cereal
2 eggs
2 1/2 cups buttermilk
2 bananas, sliced very thin
3 tablespoons melted butter
warm maple syrup

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.

STRAWBERRY GRANOLA PANCAKES



Strawberry Granola Pancakes image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 25

2 cups whole-grain pancake mix
1 1/2 cups milk
2 tablespoons brown sugar
2 tablespoons vegetable oil
2 large eggs
1 heaping tablespoon strawberry preserves
1/2 cup store-bought or Homemade Granola, recipe follows, plus more if needed
8 strawberries, chopped, plus more if needed
Butter, for frying
Serving suggestions: chopped strawberries, granola clusters, warm pancake syrup and vanilla yogurt
6 cups rolled oats (not quick oats)
1/4 cup vegetable or canola oil
4 tablespoons butter, melted, plus more for greasing the baking sheet
1 teaspoon kosher salt
1 cup brown sugar
1/2 cup honey
1/4 cup apple juice
1/4 cup molasses
1 tablespoon vanilla extract
1 1/2 cups crispy rice cereal, such as Rice Krispies
1 cup wheat germ
1/2 cup finely chopped pecans
1/2 cup shelled sunflower seeds
1/4 cup roughly chopped almonds
1/4 cup flax seeds

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



Granola Almond Pancakes image

This was a very good basic pancake recipe, but I wanted to add a little something to make them healthier and give them some substance. I also substituted the oil with applesauce! They came out great and all 3 of my kids loved them! The recipe made 20 pancakes; you can halve it if you do not need that many. I freeze the extras for another day!

Provided by averee

Categories     Breakfast and Brunch     Pancake Recipes

Time 20m

Yield 8

Number Of Ingredients 11

2 cups unbleached all-purpose flour
2 tablespoons white sugar, or to taste
4 teaspoons baking powder
1 ½ teaspoons ground cinnamon
1 teaspoon salt
2 cups almond milk (such as Silk®)
1 (4 ounce) container applesauce
2 eggs
2 teaspoons almond extract
½ cup sliced almonds, or to taste
1 cup granola (such as Back to Nature®), or to taste

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.

Nutrition Facts : Calories 281.2 calories, Carbohydrate 41 g, Cholesterol 46.5 mg, Fat 8.9 g, Fiber 3.5 g, Protein 8.6 g, SaturatedFat 1.3 g, Sodium 596.7 mg, Sugar 9.8 g

WHOLE-WHEAT PANCAKES W/GRANOLA AND AZ HONEYCOMB



WHOLE-WHEAT PANCAKES W/GRANOLA AND AZ HONEYCOMB image

Categories     Fruit     Breakfast

Yield 4 servings

Number Of Ingredients 28

Low-fat granola:
1 cup bran
3 cups uncooked oatmeal (not quick-cooking)
2 tsp cinnamon
2 tsp salt
1/2 cup dried apricots
1/2 cup dried cherries
1/2 cup dried cranberries
2 cups apple juice
1 cup brown sugar
1 cup honey
2 tbsp lecithin
cooking spray
For Pancakes:
2 cups wheat flour
2 cups buckwheat flour
2 cups all-purpose flour
1 tbsp slat
1 tbsp baking soda
1 tbsp baking powder
3/4 cup sugar
4 eggs
1 qt. Plus 1 cup buttermilk
3/4 cup melted butter
1 cup water
3 tbsp butter
2 cups granola
4 tbsp honeycomb (available in special market)

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



Yogurt-Topped Granola Pancakes image

Provided by Food Network

Time 15m

Yield 4 servings (3 pancakes each)

Number Of Ingredients 5

2 cups Fiber One Complete pancake mix (from 28.3-oz box)
1 1/3 cups cold water
2 cups granola cereal
2 containers (6 oz each) Yoplait Light Fat Free strawberry yogurt
Additional granola cereal, if desired

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.

Related Topics