Make Ahead

Whole Grain Pancakes

April  8, 2013
0 Ratings
  • Serves 4
Author Notes

My entire childhood started with buttered jam and honey sandwiches. Now that I have my own kids I love changing up what's for breakfast. One of their all-time favorites is pancakes that are made with pre-soaked home-made granola. It's fast, it's nutritious, delivers whole grains and pairs well with any seasonal fruits. —Comeandcookwithus

What You'll Need
  • 1 cup Home-made granola
  • 1 cup Water
  • 1 cup Flour (I use GF but a mixture of 2/3 white and 1/2 whole wheat works great, too)
  • 1 1/2 cups Milk
  • 1 Egg
  • 1 teaspoon Baking powder
  • 1/2 teaspoon Salt
  • 1 teaspoon Vanilla extract (optional)
  • 1 tablespoon Chia seeds (optional)
  • 1 cup Blueberries, grated apple, chopped pear (optional)
  1. The night before, soak the granola in water and let stand at room temperature. My home-made granola is made of roasted rolled oats, buckwheat groats, quinoa flakes, some nuts, a little honey and flax oil.
  2. Mix granola with the remaining ingredients. You will have a bulky, moist dough.
  3. Heat a non-stick pan, coat with a little oil and place spoonfuls of the pancake mixture onto the hot pan. Turn after 1-2 minutes.
  4. Brush with maple syrup and serve with fresh fruit

See what other Food52ers are saying.

  • LeBec Fin
    LeBec Fin
  • Comeandcookwithus

2 Reviews

LeBec F. April 9, 2013
I also entered a multigrain pancake; i love the chewy textures! This looks excellent.I wonder if you might enjoy using OJ (or cider etc) instead of water, for your soak.
Comeandcookwithus April 14, 2013
Hi Le Bec Fin. Thank you for your suggestion. Yes, that's a great idea and I often use juice to make my Birchermuesli ( But I am generally trying to make my dishes not really sweet so that I don't condition my two young children to get a habit of sweet food. I was thinking of using kombucha but I would lose its probiotic benefit to the heat. I will give cider a try. Take good care, Kathrin