Whole Wheat Blueberry Granola Pancakes
Ingredients
The pancake batter
-
2
cups
whole wheat flour
-
2
tablespoons
granulated sugar
-
2
teaspoons
baking powder
-
1
teaspoon
baking soda
-
½
teaspoon
salt
-
2
cups
buttermilk
-
2
large
eggs
-
¼
cup
canola oil or melted coconut oil
-
1
teaspoon
vanilla extract
-
1
cup
blueberries
-
1
cup
granola
For serving
-
to taste
butter
-
to taste
maple syrup
Instructions
- 1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- 2. In a separate small bowl, whisk together the buttermilk, eggs, oil, and vanilla.
- 3. Add the wet ingredients to the dry ingredients and stir until just combined, being careful not to over mix.
- 4. Gently fold in the blueberries and granola.
- 5. Heat a griddle or pan over medium-low heat and coat it with cooking spray.
- 6. Pour about ¼ cup of batter onto the heated skillet and cook until bubbles form on the surface, about 1 to 2 minutes.
- 7. Flip the pancake and cook until browned on the other side, about 1 to 2 minutes more.
- 8. Repeat until all the batter is used, serving warm with butter and maple syrup if desired.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
8g
Sodium
300mg
Cholesterol
70mg
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