Change up your pancake routine with this yummy version. Granola and blueberries give these healthy pancakes texture and sweetness.
2 cups whole wheat flour
3 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon salt
2 cups fat-free milk
1/3 cup unsweetened applesauce
1 tablespoon oil
1/2 teaspoon vanilla extract
1 cup granola with fruit and nuts
1 1/2 cups blueberries
Maple syrup, additional granola and blueberries, to serve
1. In a large bowl, whisk flour, sugar, baking powder and salt. In another bowl, whisk eggs, milk, applesauce, oil and vanilla until blended.
2. Add egg mixture to dry ingredients, stirring just until moistened. Fold in granola and berries.
3. Heat a greased griddle over medium heat. Pour batter by 1/4 cupfuls onto griddle. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn and cook until second side is golden brown. Serve topped with maple syrup, and some more granola and berries if you like.
Note to make ahead: Freeze cooled pancakes between layers of waxed paper in a resealable plastic freezer bag. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375°F oven 6-10 minutes. Or, place three pancakes on a microwave-safe plate and microwave on high for 1-1/2 minutes or until heated through.
Recipe from Simple & Delicious Magazine
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