Rating: 4.67 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This was a very good basic pancake recipe, but I wanted to add a little something to make them healthier and give them some substance. I also substituted the oil with applesauce! They came out great and all 3 of my kids loved them! The recipe made 20 pancakes; you can halve it if you do not need that many. I freeze the extras for another day!

Recipe Summary test

prep:
10 mins
cook:
10 mins
total:
20 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Whisk flour, sugar, baking powder, cinnamon, and salt together in a bowl. Whisk almond milk, applesauce, eggs, and almond extract together in a separate bowl. Add flour mixture to almond milk mixture and stir until batter is just moistened. Stir granola and almonds into batter.

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  • Heat a lightly oiled griddle over medium heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Cook's Note:

You can add vanilla instead of almond and pretty much do whatever sounds good! The granola I used had raisins. The pancakes really do not need any syrup; they are good plain!

You can substitute honey for the sugar, whole wheat pastry flour for the all-purpose flour, and vanilla almond milk or 1% cow's milk for the almond milk.

Nutrition Facts

281 calories; protein 8.6g; carbohydrates 41g; fat 8.9g; cholesterol 46.5mg; sodium 596.7mg. Full Nutrition
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