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Mixed Berry and Chocolate Crunch Cakes

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

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Ingredients

Scale
  • 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

To garnish

  • Love Crunch Dark Chocolate & Red Berries Granola
  • macerated berries
  • warm maple syrup

Instructions

  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.

Notes

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.

Find it online: https://thismessisours.com/mixed-berry-and-chocolate-crunch-cakes/

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