Captain Crunch Pancakes Recipes

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CRUNCHY PANCAKES



Crunchy Pancakes image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 15m

Yield 8 to 10 pancakes

Number Of Ingredients 11

2 cups whole-grain pancake mix, such as Bob's Red Mill
1 1/2 cups milk
2 tablespoons brown sugar
2 tablespoons vegetable oil
2 large eggs
1/2 cup granola
1 tablespoon flax seeds
1 tablespoon chia seeds
1 tablespoon sunflower seeds
Butter, for frying
Fresh berries, Greek yogurt and fresh mint leaves, for serving

Steps:

  • Make the batter by combining the pancake mix, milk, brown sugar, oil and eggs in a large bowl. Stir in the granola, flax seeds, chia seeds and sunflower seeds.
  • Heat a nonstick skillet or griddle over medium heat and add a little butter. Drop in about 1/4 cup of the batter per pancake and fry on both sides until dark golden, about 2 1/2 minutes per side. Continue with the remaining batter, adding more butter if needed.
  • Serve with fresh berries, Greek yogurt and mint.

COUNTRY CRUNCH PANCAKES



Country Crunch Pancakes image

I adapted a basic pancake recipe and came up with this tasty favorite. My kids love them! -Anita Harmala, Howell, Michigan

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 16 pancakes.

Number Of Ingredients 17

2 cups all-purpose flour
1/3 cup whole wheat flour
1/3 cup quick-cooking oats
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
2-1/4 cups buttermilk
2 large eggs, room temperature, lightly beaten
2 tablespoons canola oil
1 cup fresh or frozen blueberries, optional
CRUNCHY TOPPING:
1/2 cup quick-cooking oats
1/4 cup chopped slivered almonds
1/4 cup packed brown sugar
1 teaspoon ground cinnamon

Steps:

  • In a bowl, combine flours, oats, sugar, baking powder, baking soda, salt and cinnamon. Combine buttermilk, eggs and oil; stir into dry ingredients just until blended. Fold in blueberries if desired. , Combine topping ingredients; sprinkle about 1 teaspoon for each pancake onto a lightly greased hot griddle. Pour 1/4 cup of batter over topping; immediately sprinkle with another teaspoonful of topping. Turn when bubbles form on top of pancake; cook until second side is golden brown.

Nutrition Facts : Calories 298 calories, Fat 8g fat (1g saturated fat), Cholesterol 56mg cholesterol, Sodium 644mg sodium, Carbohydrate 47g carbohydrate (14g sugars, Fiber 3g fiber), Protein 10g protein.

CAPTAIN CRUNCH PANCAKES



CAPTAIN CRUNCH PANCAKES image

Categories     Bread     Breakfast     Quick & Easy

Yield 12

Number Of Ingredients 6

1 cup whole milk
1 cup Bisquick mix
1 cup of ground Captain Crunch (approx 2 cups of cereal processes down to 1 cup)
1 tbs lemon juice
1 tsp vanilla
3 eggs

Steps:

  • - Reduce approx 2 cups of Captain Crunch cereal in a food processor to yield 1 cup of ground cereal. - Mix 1 cup of ground Captain Crunch with 1 cup of Bisquick mix - Mix the 3 eggs, 1 tbs lemon juice and 1 tsp vanilla thoroughly in a separate bowl. - Add the dry and wet ingredients together and mix well removing any lumps. - Cook away! Additional Notes: - 3 eggs may seem overboard but to me it gives the pancakes a flavor that is a mix between french toast and a regular pancake. - You can pound the cereal in a zip lock bag vs a food processor but it will be a little more work. - I prefer to use a griddle set at 400 degrees to cook these - I prefer my pancakes about a 1/4 inch thick using a very fluid batter. If you like yours thicker, reduce the amount of milk used slightly. - Use a large flat spatula as these are little more delicate to flip at just the right time than regular pancakes. - An electric whisk aerates the mixture better giving a lighter texture.

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