Granola Pecan Pancakes

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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.

Granola Pecan Pancakes - TFAW

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.

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Chop up 1/3 to 1/2 cup pecans. Set aside.

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In your mixing bowl, beat together 2 eggs and 2 1/4 cup milk.

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Stir in 1 tsp vanilla

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1/2 oil (extra virgin olive oil, vegetable oil)

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and two tablespoons of sugar. Mix those together

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Add in your flour mixture and beat until smooth.

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Stir in your pecans, along with 1/2 cup of your favorite granola.

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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.

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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.

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Serve with some sausage or bacon, and topped with your favorite syrup. Enjoy!

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Granola Pecan Pancakes

Granola Pecan Pancakes

Fluffy pancakes laden with granola and pecans

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 2 c flour
  • 1 tsp salt
  • 2 Tb baking powder
  • 2 1/3 c milk
  • 2 eggs
  • 1 tsp vanilla
  • 1/4 c extra virgin olive oil (or vegetable oil)
  • 2 Tb sugar
  • 1/3 - 1/2 c pecans, chopped
  • 1/2 c granola

Instructions

  1. 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.
  2. 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.
  3. Enjoy!

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 591Total Fat: 26gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 104mgSodium: 1428mgCarbohydrates: 72gFiber: 3gSugar: 10gProtein: 17g

Nutritional Disclaimer: Nutritional data is provided as a courtesy and estimated by a service called Nutritionix. That is a web-based nutritional calculator and is not guaranteed to be accurate. If the nutritional information is vital to you please verify it using your favorite trusted source.

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