These pancakes are great for breakfast and pack well in lunchboxes too!
Author:This Mess Is Ours
Yield:4 servings 1x
2/3 cup Love Crunch Dark Chocolate & Red Berries Granola
1 1/3 cups 2% milk
1 tablespoon maple syrup
3/4 cup gluten free flour, we used Cup 4 Cup multipurpose flour blend
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
1 large egg, lightly beaten
Love Crunch Dark Chocolate & Red Berries Granola
warm maple syrup
Combine the Love Crunch Dark Chocolate & Red Berries Granola and the milk in a mixing bowl and let stand for 10 minutes.
Meanwhile, in a separate mixing bowl combine the flour, baking powder, baking soda, and salt. Whisk to combine.
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.
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.
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.