Mixed Berry and Chocolate Crunch Cakes

These pancakes are great for breakfast and pack well in lunchboxes too!



To garnish


  1. Combine the Love Crunch Dark Chocolate & Red Berries Granola and the milk in a mixing bowl and let stand for 10 minutes.
  2. Meanwhile, in a separate mixing bowl combine the flour, baking powder, baking soda, and salt. Whisk to combine.
  3. Heat a large nonstick griddle or nonstick skillet over medium heat. Stir the tablespoon of maple syrup, vanilla, and egg into the granola mixture then add the flour mixture, stirring with a whisk until combined and no large lumps of flour remain. Spoon a scant 1/4 cup of batter per pancake onto the hot griddle.
  4. Cook until the tops are starting to bubble around the edges and look a bit dry, about 2-3 minutes; flip and cook the other side for another 1-2 minutes until cooked through.
  5. Serve garnished with macerated berries, a hearty sprinkle of Love Crunch Dark Chocolate & Red Berries Granola and a warm maple syrup drizzle.


When measuring the flour it is important to spoon the flour into the measuring cups then level them with a knife. This will help to make sure that you have the appropriate amount needed for the recipe.

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