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Granola Almond Pancakes

"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!"

Ingredients :

  • 2 cups unbleached all-purpose flour
  • 2 tablespoons white sugar, or to taste
  • 4 teaspoons baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 2 cups almond milk (such as Silk®)
  • 1 (4 ounce) container applesauce
  • 2 eggs
  • 2 teaspoons almond extract
  • 1/2 cup sliced almonds, or to taste
  • 1 cup granola (such as Back to Nature®), or to taste

Instructions :

Prep : 10M Cook : 8M Ready in : 20M
  • 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.
  • 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.

Notes :

  • 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.

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