Lately I’ve been into eating granola with almond milk. I had that yesterday for breakfast instead of my normal weekend pancakes. And to be honest, although I do like me some granola, I felt a little jipped. I love having pancakes on the weekend! Still wanting granola again this morning, yet not wanting to forego another weekend breakfast without pancakes, I decided to have the best of both worlds and combine the two.
I was going to make regular ‘ole granola pancakes but on my search for the perfect recipe I learned Cracker Barrel makes a helluva good multigrain granola pancake. Well, they did at one time anyway. I can’t find this type of pancake on their current menu but I know they once served these because there were a ton of people searching for the recipe at one time.
I’m not normally one to choose healthy over unhealthy when it comes to any food in existence. But I do like multigrain pancakes, so I thought I would give this recipe a whirl.
- 1 3/4 c. buttermilk
- 1/2 c. almond milk
- 2 eggs
- 4 T. butter, melted
- 1 T. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 T. sugar
- 1 c. flour
- 1/2 c. whole wheat flour
- 1/2 c. cornmeal
- 1/2 c. rolled oats
- 1 c. granola
- In a large bowl combine flours, cornmeal, sugar, cinnamon, baking powder, baking soda, and salt. Mix well.
- In a small bowl, beat together the eggs, buttermilk, almond milk, and melted butter until well blended. Add the granola and rolled oats and mix.
- Pour the wet ingredients into the dry and mix until all dry lumps of flour are broken up. Let sit for at least 30 minutes. (I let mine sit for an hour or hour and a half.)
- Heat a griddle or heavy skillet over medium heat. Pour batter onto griddle in 1/3 cup increments. When the edges of the pancake look dry and the top of the pancake has begun to bubble, poke a spatula under the edge of the pancake to see if it is golden brown. Once the pancake has reached a nice golden color, flip it and cook for another 2-3 minutes. Serve hot, with your favorite pancake toppings – or anything you would normally mix into your granola (such as fruit).
Move over, Besaw’s Oatmeal Pancakes. I think I may have found a recipe to beat yours. Don’t worry. I won’t try to steal your customers or anything. I will just enjoy the bragging rights of having discovered the best granola pancake ever.
Seriously. I’m not joking. These pancakes are restaurant-worthy. And whether you prefer healthy flavors or not these thick, hearty and delicious will keep you both full and satisfied for hours.
- Last month: Elvis Impersonator Pancakes
- Last year: Buttermilk Sour Cream Banana Pancakes
- Two years ago: Oatmeal Pecan Pancakes
Also check out other bloggers’ pancake recipes:
- Cannelloni Style Pancakes
- Apple and Elderflower Yoghurt Pancakes
- Victoria Sponge Pancake Tower
- Blueberry Pancakes
- Jammin’ Blueberry Sour Milk Pancakes