Whole Wheat Blueberry Granola Pancakes

Name: Whole Wheat Blueberry Granola Pancakes
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 2 cups whole wheat flour; 2 tablespoons granulated sugar; 2 teaspoons baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 2 cups buttermilk; 2 large eggs; 1/4 cup canola oil OR melted coconut oil; 1 teaspoon vanilla extract; 1 cup blueberries; 1 cup granola; butter and maple syrup

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Course
Breakfast
Cuisine
American, International, Vegetarian

Whole Wheat Blueberry Granola Pancakes

Iris Warren

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Whole wheat pancakes with blueberries and granola! Our family loves these pancakes!

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Ingredients

2 cups whole wheat flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups buttermilk
2 large eggs
1/4 cup canola oil OR melted coconut oil
1 teaspoon vanilla extract
1 cup blueberries
1 cup granola
butter and maple syrup for serving

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Instructions

In a large bowl, whisk together flour, sugar, baking powder, soda, and salt. In a small bowl, whisk together buttermilk, eggs, oil, and vanilla. Add wet ingredients to the flour mixture and stir just until combined. Do not over mix. Gently stir in the blueberries and granola. The batter will be slightly lumpy.
Heat a griddle or pan to medium low heat. Coat with cooking spray. Drop about a 1/4 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 butter and maple syrup, if desired.