I will go ahead and call these the best pancakes I ever made. To be honest, I wasn’t sure what to expect with the granola addition but it totally worked, which is good news because now these babies have more fiber, protein, taste and texture. Another local (Charlotte, NC) pop-up event is coming soon, this time it is for breakfast and I know what I will be serving. The #vegan recipe is below.
Pancakes are one of the most fun toys in the playground that is breakfast. They somehow have a rep for being tricky, as if it is hard to get the fluff. Totally not so. They are actually pretty foolproof and super easy to make. But in their traditional form, I wouldn’t call them a health food. White flour, butter, eggs… ugh. The thing is, clean version of pancakes can be just as delicious. Scratch that, more delicious. I love the earthy fragrance of the whole wheat, and I love adding nutrient elements in. Adding fruits, seeds, nuts or grains to the batter also makes for a fun texture.
I have been using granola in everything lately. It is actually only partly because we have our own granola product (which is delicious and clean). But even the fact that I have a granola product out there is because of its popularity in our home. It’s been a consistent theme for a while now, my son asks for granola for breakfast most every mornings.
I have an intrinsic mistrust of food products. It is probably not very wise for me to say, since I am also a food producer now, but I strongly advocate home cooking. Especially for the things we consume regularly, I try to develop a delicious, healthy, wholesome, clean recipe and just keep making it myself. That’s how my granola product was born and I believe the ingredient list will help convince you of that. It could have been made much cheaper and much more profitable, but I will not sacrifice food integrity for profit. I refuse to sugar and oil load things, I only use clean, plant-based ingredients, and I stay far away from refined ingredients.
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- Pinch of salt
- 1 cup almond milk
- 1 tablespoon peanut butter
- 2 tablespoons maple syrup or agave
- 1 tablespoon vanilla extract
- 3/4 cup granola I used chocolate pecan pie granola
- Coconut oil for cooking
Combine the flour, baking powder, baking soda and a pinch of salt in a bowl, set aside.
In a separate bowl, mix the almond milk, peanut butter, maple syrup and the vanilla extract until the peanut butter is thoroughly blended in. Add the granola into this mixture.
Mix the dry and the wet parts of the batter.
Put some coconut oil in a pan over medium/low heat and when the oil is hot enough, put two tablespoons of the batter in.
Shape into a circle (about 4 inch diameter) and cook both sides until you get a golden brown just on each side.
Repeat with the rest of the batter.
Did you like this post? You can have future posts delivered to your inbox by clicking here to subscribe (we won’t ever spam).