Whole Grain Pancakes

By Comeandcookwithus
April 8, 2013
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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

Serves: 4

  • 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

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