Recipe by averee
"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!"
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unbleached all-purpose flour
white sugar, or to taste
1 1/2 teaspoons
almond milk (such as Silk®)
1 (4 ounce) container
sliced almonds, or to taste
granola (such as Back to Nature®), or to taste
We were looking for a recipe to spice up regular pancakes. Not knowing what to expect, we went in with limited expectations. These were really great, and the texture was a pleasant change to regular or even oatmeal pancakes. We used coconut oil in place of applesauce because we didn't have applesauce on hand. This changed the healthiness of them for sure, but still made for a good texture and added a hint of coconut flavor. We also didn't have almonds so substituted walnuts. I'd recommend toasting before adding to batter; we did not do that. We also added some chocolate chips, which also makes these less healthy, but pancakes, by nature, aren't exactly health food. :)
* Percent Daily Values are based on a 2,000 calorie diet.
Granola Almond Pancakes
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 80
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