I could eat these Blueberry Granola Pancakes for breakfast everyday (um…I nearly did this week)! They are such a nice change from a typical pancake and so HEALTHY too! That’s right…they are made with whole wheat flour, granola, blueberries and applesauce. You can’t go wrong with a stack of these on your plate in the morning or evening!
I was in pancake heaven last Sunday when I made these (and 2 other kinds of pancakes). Yes, Yes, leave it to me to make 3 different kinds of pancakes in one day. That’s just how we roll here in the Doerr house. We are a pancake obsessed kind of family and some of us (ahhh hmmm) are very particular and set in our ways. My 3 year old, Ava, has to have plain blueberry pancakes (no granola) and my husband has to have plain pancakes (BORING). Come on…who wants plain pancakes? I surely DON’T! That is why I had to make 3 kinds of pancakes for Pancake Sunday. Oh my…what a mess to clean up! No regrets here…I had some of the best pancakes ever and have a stack of them in the freezer to last me a few weeks (awesome sauce). I just can’t decide which kind to have this Sunday…White Chip Pumpkin or Blueberry Granola?
You will notice that my blog is really geared towards the breakfast fanatic. In fact, I am really considering changing the name to “Booze and Brunch”. I love experimenting with different pancake and waffle flavors and could very well devote my entire blog to them. Okay, so I also need to include my other love which is all things martini! Did you just get a little bit thirsty? Then you should check out my Saturated Saturday page. I have been focusing on dessert martinis, but I have a really great Spiked Pumpkin Latte coming up this Saturday.
- 2 C. Whole Wheat Flour
- 1/4 Tsp. Salt
- 2 Tsp. Baking Powder
- 1 Tsp. Baking Soda
- 2 Tbsp. Sugar
- 1/3 C. Applesauce
- 2 Eggs
- 1 Tsp. Vanilla
- 1 Tbsp. Lemon Juice
- 1 C. Granola with nuts
- 1 C. Blueberries fresh or frozen
- 2 1/4 C. Skim Milk
In mixing bowl, add whole wheat flour, baking soda, baking powder and salt; stir together.
Add Skim Milk, Applesauce, Sugar, Eggs, vanilla and lemon juice and stir until ingredients combined.
Fold blueberries and granola into mixture.
Heat a skillet or griddle to Medium Heat and lightly spray with cooking spray.
Spoon desired amount of batter onto heated griddle (I use around a 1/2 C.for larger sized pancakes).
Cook pancake until it begins to lightly bubble on top and flip.
Continue cooking until pancake is lightly golden (around 3-4 Minutes per side).
Don't cook pancakes on a high heat setting; they will burn on the outside and be raw on the inside.