Granola Almond Pancakes

Granola Almond Pancakes

averee 0

"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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20 m servings 281 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 281 kcal
  • 14%
  • Fat:
  • 8.9 g
  • 14%
  • Carbs:
  • 41g
  • 13%
  • Protein:
  • 8.6 g
  • 17%
  • Cholesterol:
  • 46 mg
  • 16%
  • Sodium:
  • 597 mg
  • 24%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Whisk flour, sugar, baking powder, cinnamon, and salt together in a bowl. Whisk almond milk, applesauce, eggs, and almond extract together in a separate bowl. Add flour mixture to almond milk mixture and stir until batter is just moistened. Stir granola and almonds into batter.
  2. Heat a lightly oiled griddle over medium heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.


  • Cook's Note:
  • You can add vanilla instead of almond and pretty much do whatever sounds good! The granola I used had raisins. The pancakes really do not need any syrup; they are good plain!
  • You can substitute honey for the sugar, whole wheat pastry flour for the all-purpose flour, and vanilla almond milk or 1% cow's milk for the almond milk.



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 reg...