I made up a batch of these tasty pancakes for breakfast this morning. Kind of cool to get to eat granola – it has been 9 months since I have had any (I have braces). The granola is small so kids won’t notice it 😉 You can use whatever flavor you like – I used Gingersnap with Cashews.
1 1/2 cups all purpose flour
3/4 cup granola
2 Tbsp white sugar
1 Tbsp baking powder
3/4 tsp ground cinnamon
1/4 tsp kosher or sea salt
1 cup + 2 Tbsp low fat milk
3/4 cup egg substitute or 3 egg whites
2 Tbsp vegetable oil
Heat your griddle to 350*.
Whirl the granola in a blender or mini chopper to make small. Put all the dry ingredients, including granola into a large bowl. Mix up the wet ingredients and add to the dry. Using a whisk, mix until just blended.
Lightly grease the skillet with a small amount of oil for each batch (assuming you are using a non-stick griddle). Ladle the batter onto the griddle using a 1/4 cup measuring cup. Cook until bubbles start forming and the underside is golden brown. Flip and cook till golden brown on the other side.
Serve with organic peanut butter and real maple syrup!
Makes 12 pancakes. Any leftovers freeze well for busy morning breakfasts.