These Granola Almond Pancakes are a delicious and healthy option for breakfast or brunch. Made with a combination of granola, almond flour, and whole wheat flour, these pancakes are packed with nutrients and provide a delightful crunch. They are also gluten-free and can be enjoyed by everyone. Topped with maple syrup and fresh fruits, these pancakes are a perfect way to start your day on a sweet note.
Ingredients
- 1 cup granola
- 1 cup almond flour
- 1 cup whole wheat flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup almond milk
- 2 tablespoons maple syrup
- 2 tablespoons melted coconut oil
- 2 large eggs
- 1 teaspoon vanilla extract
- Maple syrup and fresh fruits, for serving
Directions
- In a large mixing bowl, combine the granola, almond flour, whole wheat flour, baking powder, and salt.
- In a separate bowl, whisk together the almond milk, maple syrup, melted coconut oil, eggs, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Let the batter rest for 5 minutes.
- Preheat a non-stick skillet or griddle over medium heat. Lightly grease the skillet with cooking spray or butter.
- Pour 1/4 cup portions of batter onto the skillet and spread it slightly with the back of a spoon.
- Cook until bubbles form on the surface of the pancakes and the edges look set, about 2-3 minutes.
- Flip the pancakes and cook for another 1-2 minutes until golden brown and cooked through.
- Repeat with the remaining batter.
- Serve the pancakes warm with a drizzle of maple syrup and fresh fruits on top.
