Strawberry Granola Pancakes
Serves: 3
Amos O'Hara
1 January 1970
Based on User reviews:
60
Spice
44
Sweetness
50
Sourness
45
mins
Prep time (avg)
6.1
Difficulty
Ingredients:
2 cups
Pancake Mix (whole-grain)1.5 cups
Milk1 cup
Brown Sugar2 tbsps
Vegetable Oil2 large
Egg1 tsp
Kosher Salt1 cup
Honey1 cup
Apple Juice1 cup
Molasse1 tbsp
Vanilla Extract1 cup
Wheat Germ1 cup
Pecan (finely chopped)1 cup
Shelled Sunflower Seeds1 cup
Almond (roughly chopped)1 cup
Flax SeedDirections:
1
Watch how to make this recipe
2
Make the pancake batter by stirring together the pancake mix, milk, brown sugar, oil and eggs until combined
3
Stir in the strawberry preserves, then stir in the granola and chopped strawberries, adding more of either if you'd prefer
4
Heat a nonstick skillet or griddle over medium heat
5
Add a little butter to the skillet and fry the pancakes on both sides until dark golden
6
Serve with chopped strawberries, granola, syrup and vanilla yogurt on top
7
Preheat the oven to 350 degrees F
8
In a bowl, toss the oats with the oil, melted butter and salt
9
Spread the mixture out on 2 baking sheets and toast in the oven for 12 minutes, shaking the pans twice during the cooking time and making sure the oats don't burn
10
Set aside to cool a bit
11
Reduce the oven temperature to 325 degrees F
12
In a medium saucepan, combine the brown sugar, honey, apple juice and molasses
13
Stir the mixture until combined, then heat over medium heat, stirring, until barely bubbling
14
Stir in the vanilla extract
15
Toss together the toasted oats, rice cereal, wheat germ, pecans, sunflower seeds, almonds and flax seeds
16
Pour in the sugar mixture, stirring as you pour
17
Toss to combine; it will be sticky! Thoroughly grease a baking sheet or line it with greased foil
18
Tip the mixture onto the baking sheet, spread out and bake until golden, about 30 minutes
19
Let cool, then use a fork to make clusters
20
Store in a jar until ready to use