I know, I know . . . another pancake recipe. I just am in a pancake phase right now. These pancakes claimed to have a crunch from the granola, but mine did not. Perhaps it was the type of granola I used. (Or it may have been how long my three-year old was mixing the batter while I fed his little brother some breakfast--multitasking fail.) Even so, I loved them! They were deliciously chewy and filling. I topped mine with granola, fresh fruit, and (you guessed it) Buttermilk Syrup.
1 cup unbleached all-purpose flour
1/2 cup whole wheat flour
1/4 cup packed brown sugar (optional)
1 1/2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/4 tsp. salt
2 cups plain yogurt
2 large eggs
1/4 cup canola or nut oil
In a bowl, combine the granola, flours, sugar (if using), baking powder, cinnamon, baking soda, and salt. In another bowl, beat or whisk together the yogurt, eggs, and oil. Add the yogurt mixture to the dry ingredients and mix just until combined.
Heat a griddle or large skillet over medium heat and grease lightly. For each pancake, spoon or pour about 1/4 cup batter onto the hot griddle. Cook until bubbles appear on the surface and the edges look dry, about 2 minutes. Turn over and cook until golden brown, about 1 minute more.
Notes:
- I accidentally left out the brown sugar and was happy I did because I think my pancakes would have turned out too sweet otherwise. Use your own judgment and add as much or as little of the brown sugar as you want, depending on the sweetness of your granola.
- I used French Vanilla Almond granola to make these, but the possibilities are as plentiful as the types of granola you can find (I can't wait to try this recipe with the Gingersnap, Cherry Vanilla, and Pumpkin varieties of granola in the bulk bins at our Smith's!)
- This batter was somewhat thick, so I tried to spread it out a little after pouring it into the skillet. I wasn't keeping close track of the time, but I think it took longer than the recipe says.
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