Strawberry Granola Pancakes

Strawberry Granola Pancakes is a morn meal that serves 4. One portion of this dish contains around 43g of protein, 80g of fat, and a total of 1858 calories. For $3.6 per serving, this recipe covers 57% of your daily requirements of vitamins and minerals. 1401 person have made this recipe and would make it again. It is a good option if you're following a lacto ovo vegetarian diet. A mixture of rolled oats, strawberries, flax seeds, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is perfect for Mother's Day. From preparation to the plate, this recipe takes approximately 20 minutes. It is brought to you by Foodnetwork. With a spoonacular score of 98%, this dish is spectacular. If you like this recipe, take a look at these similar recipes: Strawberry Granola Pancakes, Strawblunkleberry Pancakes (Strawberry Blueberry Sprinkle Pancakes), and Granola Pancakes.

Servings: 4

Preparation duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Watch how to make this recipe. Make the pancake batter by stirring together the pancake mix, milk, brown sugar, oil and eggs until combined. Stir in the strawberry preserves, then stir in the granola and chopped strawberries, adding more of either if you'd prefer. Heat a nonstick skillet or griddle over medium heat. Add a little butter to the skillet and fry the pancakes on both sides until dark golden. Serve with chopped strawberries, granola, syrup and vanilla yogurt on top. Preheat the oven to 350 degrees F. In a bowl, toss the oats with the oil, melted butter and salt. Spread the mixture out on 2 baking sheets and toast in the oven for 12 minutes, shaking the pans twice during the cooking time and making sure the oats don't burn. Set aside to cool a bit. Reduce the oven temperature to 325 degrees F. In a medium saucepan, combine the brown sugar, honey, apple juice and molasses. Stir the mixture until combined, then heat over medium heat, stirring, until barely bubbling. Stir in the vanilla extract. Toss together the toasted oats, rice cereal, wheat germ, pecans, sunflower seeds, almonds and flax seeds. Pour in the sugar mixture, stirring as you pour. Toss to combine; it will be sticky! Thoroughly grease a baking sheet or line it with greased foil. Tip the mixture onto the baking sheet, spread out and bake until golden, about 30 minutes. Let cool, then use a fork to make clusters. Store in a jar until ready to use.

 

Step by step:

1. Watch how to make this recipe.

2. Make the pancake batter by stirring together the pancake mix, milk, brown sugar, oil and eggs until combined. Stir in the strawberry preserves, then stir in the granola and chopped strawberries, adding more of either if you'd prefer.

3. Heat a nonstick skillet or griddle over medium heat.

4. Add a little butter to the skillet and fry the pancakes on both sides until dark golden.

5. Serve with chopped strawberries, granola, syrup and vanilla yogurt on top.

6. Preheat the oven to 350 degrees F.

7. In a bowl, toss the oats with the oil, melted butter and salt.

8. Spread the mixture out on 2 baking sheets and toast in the oven for 12 minutes, shaking the pans twice during the cooking time and making sure the oats don't burn. Set aside to cool a bit.

9. Reduce the oven temperature to 325 degrees F.

10. In a medium saucepan, combine the brown sugar, honey, apple juice and molasses. Stir the mixture until combined, then heat over medium heat, stirring, until barely bubbling. Stir in the vanilla extract.

11. Toss together the toasted oats, rice cereal, wheat germ, pecans, sunflower seeds, almonds and flax seeds.

12. Pour in the sugar mixture, stirring as you pour. Toss to combine; it will be sticky!

13. Thoroughly grease a baking sheet or line it with greased foil. Tip the mixture onto the baking sheet, spread out and bake until golden, about 30 minutes.

14. Let cool, then use a fork to make clusters. Store in a jar until ready to use.

Nutrition Information:

covered percent of daily need