Whole Wheat Blueberry Granola Pancakes
Whole Wheat Blueberry Granola Pancakes requires around 35 minutes from start to finish. For $1.23 per serving, you get a breakfast that serves 6. One portion of this dish contains approximately 11g of protein, 18g of fat, and a total of 486 calories. 6107 people have made this recipe and would make it again. It is brought to you by Two Peas and Their Pod. A mixture of vanillan extract, buttermilk, blueberries, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a lacto ovo vegetarian diet. With a spoonacular score of 75%, this dish is good. Users who liked this recipe also liked Whole Wheat Blueberry Pancakes, Blueberry Yogurt Whole Wheat Pancakes, and Whole Wheat Banana Blueberry Pancakes.
Servings: 6
Preparation duration: 10 minutes
Cooking duration: 25 minutes
Ingredients:
2 teaspoons baking powder
1 teaspoon baking soda
1 cup blueberries
2 cups buttermilk
1/4 cup canola oil
2 large eggs
2 cups Gold Medal whole wheat flour
1 cup granola (we used NatureBox Wild Blueberry Flax Granola)
2 tablespoons granulated sugar
Butter and maple syrup, for serving
1/2 teaspoon salt
1 teaspoon vanilla extract
Equipment:
whisk
bowl
griddle
frying pan
spatula
Cooking instruction summary:
1. In a large bowl, whisk together flour, sugar, baking powder, soda, and salt. In a small bowl, whisk together buttermilk, eggs, oil, and vanilla. Add wet ingredients to the flour mixture and stir just until combined. Do not over mix. Gently stir in the blueberries and granola. The batter will be slightly lumpy. 2. Heat a griddle or pan to medium low heat. Coat with cooking spray. Drop about a 1/4 cup of batter onto heated skillet. Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a spatula, and cook until browned on the underside, 1 to 2 minutes more. Continue making pancakes until the batter is gone. Serve warm with butter and maple syrup, if desired.
Step by step:
1. In a large bowl, whisk together flour, sugar, baking powder, soda, and salt. In a small bowl, whisk together buttermilk, eggs, oil, and vanilla.
2. Add wet ingredients to the flour mixture and stir just until combined. Do not over mix. Gently stir in the blueberries and granola. The batter will be slightly lumpy.
3. Heat a griddle or pan to medium low heat. Coat with cooking spray. Drop about a 1/4 cup of batter onto heated skillet. Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a spatula, and cook until browned on the underside, 1 to 2 minutes more. Continue making pancakes until the batter is gone.
4. Serve warm with butter and maple syrup, if desired.
Nutrition Information:
covered percent of daily need
