Do you love pancakes like we love pancakes?
In our home, foods that are traditionally thought of as “breakfast” foods – like pancakes – make appearances at all hours of the day. We often have “Breakfast for Dinner” nights and these fluffy pancakes with granola and chopped pecans are a favorite.
To begin, combine 2 cups flour, 2 Tb baking powder, and 1 tsp salt in a bowl. Stir those together and set aside for the moment.
Chop up 1/3 to 1/2 cup pecans. Set aside.
In your mixing bowl, beat together 2 eggs and 2 1/4 cup milk.
Stir in 1 tsp vanilla
1/2 oil (extra virgin olive oil, vegetable oil)
and two tablespoons of sugar. Mix those together
Add in your flour mixture and beat until smooth.
Stir in your pecans, along with 1/2 cup of your favorite granola.
Butter or oil a hot skillet or griddle. Your griddle should be warm, but not too hot. When you think you have it a good temperature, make a little pancake with a spoonful of batter to test it. The pancake will sit until it is slightly dry on the edges and bubble forming on the top. Flip it over – the pancake should be golden. If it is too dark, lower your temperature, if it is to pale, warm it up.
I use a 1/4 cup measuring cup to portion out the pancake batter. You can make these a little larger or smaller – however you like them.
Serve with some sausage or bacon and topped with your favorite syrup. Enjoy!
Granola Pecan Pancakes
Ingredients
- 2 c flour
- 1 teaspoon salt
- 2 Tb baking powder
- 2 ⅓ c milk
- 2 eggs
- 1 teaspoon vanilla
- ¼ c extra virgin olive oil, or vegetable oil
- 2 Tb sugar
- ⅓ - ½ c pecans, chopped
- ½ c granola
Instructions
- To begin, combine the flour, salt, and baking powder and stir together. Set aside. In your mixing bowl, beat together the eggs and milk. Add in the vanilla, oil, and sugar. Mix. Add in the flour mixture and beat until smooth. Stir in the pecans and granola.
- Oil or butter a warm skillet. Your griddle should be warm, but not too hot. When you think you have it a good temperature, make a little pancake with a spoonful of batter to test it. The pancake will sit until it is slightly dry on the edges and bubble forming on the top. Flip it over – the pancake should be golden. If it is too dark, lower your temperature, if it is to pale, warm it up. I use a 1/4 cup measuring cup to portion out the pancake batter. You can make these a little larger or smaller – however you like them. Serve with some sausage or bacon and topped with your favorite syrup.
- Enjoy!
Nutrition
If nutritional values are provided for this recipe, they are an estimate and will vary depending on the brands of ingredients you use. The values do not include optional ingredients or when ingredients are added to taste or for serving. If nutritional values are very important to you, I suggest using your favorite nutritional calculating tool with the brands you use.
Unit Conversions:
Unit Conversion for measurements (if displayed), going from US to Metric is an auto-generated conversion. If you are using the metric measurements, please double-check to confirm that these are accurate with your favorite preferred conversion tool.
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