Raspberry Coconut Granola Pancakes
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Unrated
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Course
Breakfast
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Cuisine
American, International, Vegetarian
Raspberry Coconut Granola Pancakes
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Fluffy buttermilk pancakes with coconut granola and fresh raspberries! You will want a big stack of these pancakes!
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Ingredients
- 2 cups white whole wheat flour Gold Medal brand
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups buttermilk
- 2 egg large
- 1/4 cup coconut oil
- 1 teaspoon vanilla extract
- 1/2 cup coconut flaked
- 1 cup granola coconut
- 1 cup raspberry Driscoll's brand
- maple syrup for serving
Instructions
- 1. In a large bowl, whisk together flour, sugar, baking powder, soda, and salt. In a small bowl, whisk together buttermilk, eggs, coconut oil, and vanilla extract. Add liquid ingredients to the dry ingredients and stir just until combined. Do not over mix. Gently fold in the coconut, granola, and raspberries. The batter will be lumpy and that's ok.
- 2. Heat a griddle or pan to medium low heat. Coat with cooking spray. Drop about a 1/3 cup of batter onto heated skillet. Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a spatula, and cook until browned on the underside, 1 to 2 minutes more. Continue making pancakes until the batter is gone. Serve warm with maple syrup and extra raspberries, if desired.
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