Granola Almond Pancakes Recipes
ALMOND MEAL PANCAKES
It's always nice when the best version of a recipe is also the easiest. After testing many almond flour pancake recipes that always came out unbalanced in different ways, I now give you the most texturally and *tastily* superior one of them all. Oh, and they are gluten-free, in case you're wondering. Serve with fresh fruit coated in maple syrup!
Provided by Chef John
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 30m
Yield 2
Number Of Ingredients 8
Steps:
- Combine eggs, olive oil, maple syrup, vanilla extract, salt, almond meal, and baking powder in a bowl. Whisk until thoroughly combined. Let batter sit for 10 minutes to marry the flavors and activate the baking powder.
- Butter a nonstick pan or griddle over medium heat. Scoop in batter into any size pancake(s) you like. Cook until edges are set and bottom is golden brown, 2 or 3 minutes. Flip and cook until slightly springy to the touch, another 2 to 3 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 497.4 calories, Carbohydrate 31 g, Cholesterol 191.4 mg, Fat 30.9 g, Protein 28.6 g, SaturatedFat 5.7 g, Sodium 411.9 mg, Sugar 12.5 g
BANANA GRANOLA PANCAKES
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
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.
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BEST GRANOLA PANCAKES FROM STACKS - FEARLESS FRESH
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- In a large bowl combine flour, sugar, baking powder, baking soda, and salt. Mix well to distribute leaveners, lest you end up with a bite of pancake that tastes of baking powder.
- In a small bowl, beat together the egg, egg white, buttermilk, milk, vanilla, and melted butter until well blended. Add the granola and mix, allowing to sit for 5 minutes so the granola will soak up some of the moisture. While the granola is soaking, heat a griddle or heavy skillet over medium heat.
- Once the skillet it almost up to temperature, pour the wet ingredients into the dry and mix until all dry lumps of flour are broken up. (thank you to Bette Kroening for her advice to not mix wet and dry ingredients until you’re ready to pour the batter onto the griddle!)
- Pour batter onto griddle in 1/3 cup increments. When the edges of the pancake look dry and have lost their shine, poke a spatula under the edge of the pancake to see if it is golden brown. Once the pancake has reached a nice golden color, flip it and cook for another 2-3 minutes. Serve hot, with anything you’d mix with granola: blueberries, bananas, nuts, strawberries, you name it!
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- Combine the flour, sugar, baking powder and cinnamon in a large bowl, and mix well. Add the eggs and about a third of the milk, and whisk until smooth. Add the remaining milk, and whisk again until smooth. Next add the melted butter and the granola, and mix to combine.
- Heat a non-stick frying pan over a medium heat, and grease it lightly with butter. Add a ladleful of the pancake mixture, and cook for a couple of minutes, until the underside is golden brown. Flip the pancake, and cook for one more minute, or until cooked to your liking.
- Remove the pancake from the pan, and repeat with the remaining mixture (you may need to add a tiny bit more butter to the pan each time).
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