Granola Almond Pancakes

Granola Almond Pancakes

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!"
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

20 m servings 281 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • 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

See full nutrition

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.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • 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.

Footnotes

  • 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.

Reviews

Read all reviews 2
Most helpful
Most positive
Least positive
Newest

I wanted to make pancakes for my family and this was a nice change of pace. I didnt have granola on hand so I left that out. i substituted truvia baking blend for the sugar. Came out nice and fl...

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...

Other stories that may interest you