free from gluten and the top 8 food allergens
It was the summer of 2016, camping at Lost Lake in Oregon, when I fell in love with granola pancakes.
Weekends and camping trips will never be the same again! We think you’ll agree once you taste these delicious light and fluffy cakes.
Make and share this recipe and start a flapjack fever.
These light and fluffy pancakes can be modified any way you like.
If you’re in the mood for just plain pancakes, leave out the granola. We love chocolate chip and substitute Enjoy Life’s mini chips for the granola when we’re in the mood for chocolate.
This batter also welcomes blueberries, pineapple, bananas or apples and more. Try with your favorites.
We know you’ll love this granola. However, if you are short on time, you can always use your favorite store bought brand.
To make the batter, in a large bowl whisk together flour, baking powder, sugar, xanthan gum (if using) and salt. Set aside.
In a medium bowl, whisk together alternative milk and lemon juice, letting sit for 10 minutes.
Preheat electric griddle or skillet to medium or medium-high. We love to use our cast iron skillet, which holds and distributes the heat so well. The pancakes cook faster and brown beautifully.
Add applesauce and oil to the milk, followed by dry ingredients. Whisk until just moistened. Don’t worry about a few small lumps. Fold in granola. Allow batter to rest for 5 minutes.
Once your griddle or skillet is hot, lightly grease and ladle about 1/3 cup batter onto the griddle. Cook for approximately 2-3 minutes, until golden brown. Bubbles will break the surface. Flip pancake and cook until golden brown, another 2-3 minutes, depending on the heat source.
Garnish with granola and serve with maple syrup.
What’s really fun is serving these to someone who has no idea they are free from gluten and the top 8 food allergens. They will not believe it!
Enjoy and be the breakfast hero!
Granola Pancakes
Yield 12 Pancakes
Free of: gluten and top 8 allergens.
Weekends and camping trips will never be the same again! We think you'll agree once you taste these light and fluffy Granola Pancakes.
Ingredients
2 cups gluten-free all purpose flour blend
2 tbsp baking powder, sifted
2 tbsp granulated sugar
1/2 tsp xanthan gum (omit if using a flour blend with xanthan)
1/4 tsp salt
1-3/4 cups alternative milk, such as unsweetened hemp milk
2 tsp fresh lemon juice
1/2 cup unsweetened applesauce, room temperature
2 tbsp coconut oil or allergy-friendly margarine, melted and cooled to room temperature
3/4 cup granola
Maple syrup and additional granola for garnish
Instructions
- In a large bowl, whisk together flour, baking powder, sugar, xanthan gum and salt. Set aside.
- In a medium bowl, whisk together milk and lemon juice. Let sit for 10 minutes.
- Preheat electric griddle or skillet to medium to medium-high.
- Add applesauce and oil to milk, followed by dry ingredients. Whisk until just moistened. Don't worry about a few small lumps. Fold in granola. Let batter rest for 5 minutes.
- Once griddle or skillet is hot, lightly grease and ladle 1/3 cup batter onto the griddle. Use the back of a spoon to spread batter into a round. Cook for approximately 2-3 minutes, until golden brown. You will see bubbles break the surface. Flip the pancake and cook until golden brown, another 2-3 minutes, depending on heat source.
- You can keep pancakes warm in an oven preheated to 200-degrees F.
- Garnish with granola and serve with maple syrup.
Courses Breakfast & Brunch
healthy pancakes, who knew.