Gluten-free Blueberry Granola Pancakes
Breakfast is my favorite meal of the day, especially when it includes a stack of Gluten-free Blueberry Granola Pancakes! And these fluffy pancakes with plump juicy blueberries are made even more scrumptious with crunchy granola.
Pancakes are such a wonderful morning treat! It’s been forever since I’ve had blueberry pancakes- one of my favorite pancake varieties. We typically have some sort of special morning breakfast on Saturday or Sunday and last weekend I decided to add some pizzazz to a classic pancake recipe.
Enter Nature’s Path Gluten-free Organic Honey Almond Granola- a celebration for your taste buds! I found Nature’s Path Gluten-free Granola in the gluten-free section at Walmart. The granola adds a lovely flavor and slight crunch to make these blueberry pancakes truly incredible!
Careful now… you wouldn’t want to eat the whole stack… or would you?!?! Brad and the kiddos wouldn’t let that happen around here! This is a great family recipe because it makes a large amount of cakes- enough to feed a crowd. Don’t worry, though, if you don’t have a crowd to feed; they freeze well too. Store pancakes in a large baggie in the freezer and pop them in the toaster or microwave for a quick and tasty breakfast. Oh, and be sure to top these flapjacks off with additional blueberries, granola and maple syrup… sooooo good!
- 2 cups gluten-free flour or other preferred flour, I use Bob's Red Mill
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoon cinnamon
- 2 cups unsweetened vanilla almond milk or other preferred milk product
- 2 tablespoons maple syrup
- 2 large eggs
- 2 tablespoons extra virgin olive oil or melted coconut oil
- 2 teaspoons pure vanilla extract or 1 teaspoon almond extract
- 1 cup granola + more for serving smash in large clumps (I use Nature's Path Gluten-free Granola)
- 1 cup fresh blueberries + more for serving
- maple syrup honey, yogurt, butter for serving
In a large bowl whisk together all dry ingredients and in a smaller bowl combine all wet ingredients. Add wet ingredient to dry and stir until just combined. Be sure not to overmix. Gently stir in blueberries and granola. Batter will be lumpy.
Heat griddle or large skillet and spray with a non-stick cooking spray. Spoon 1/4 cup of batter onto the heated griddle. Cook until most bubbles on the tops of pancakes have burst, about 2 minutes. Flip and cook an additional 1-2 minutes. Continue with the remaining batter. Serve with additional blueberries, granola and any other favorite pancake toppings. Enjoy!
We’ve also been enjoying a simple, yet, delightful gluten-free snack around the Lee household. During the same Walmart trip that I found the granola, I came across Van’s PB&J Snack Bars, found in the gluten-free section. I’ve been using them to make pre and post-workout Greek yogurt parfaits. The kids love the bars on their own for an after school snack.
Van’s Snack Bars are chewy, whole grain, gluten free goodness…baked and full of flavor! You can crumble the snack bars, parfait-style, in your yogurt, dip it or simply enjoy these bars on their own.
Something to think about….
Have you tried granola in your pancakes? What about Nature Path’s Gluten-free granola?
What’s your favorite pancake addition?
Have you tried Van’s PB&J Snack Bars?
Disclosure: This post is sponsored, but as always, all opinions are my own!