This post has been sponsored by Purely Elizabeth. All thoughts and opinions are my own. Thank you for supporting the brands that support Darn Good Veggies!
Gluten Free Granola Pancakes are a breakfast lovers dream! Probiotic granola clusters are nestled into fluffy pancakes, then topped with a cascade of maple syrup.
Soft and nutty gluten-free pancakes, studded with perfectly crunchy clusters of Purely Elizabeth Probiotic Granola, and cooked in a skillet until golden brown. The pancakes get fluffy and the granola turns crunchy, chewy, and magically sweet. The whole thing is a breakfast explosion of texture and flavor.
And you can save $1.00 off this very granola (and $.50 off their oatmeal cups, too!) at your local Albertsons. So, run over to your local market and grab a few bags. Then, let’s get down to some serious breakfast business.
What ingredients are in Granola Pancakes?
- Your favorite whole grain gluten-free flour mix – the whole grains add nuttiness, and using a mix means less time spent cooking and more time spent brunching.
- A touch of coconut sugar for sweetness and a little cinnamon for added flavor.
- Our wet mix of almond milk, avocado oil, and vanilla extract brings these pancakes together
- Purely Elizabeth Probiotic Chocolate Sea Salt Granola – clusters of crunch made with whole grains, coconut sugar, rich chocolate and flaky sea salt
- Purely Elizabeth Probiotic Maple Walnut Granola – see above but in a delightfully breakfast-approved sweet maple and crunchy walnut flavor.
How do you make Granola Pancakes?
Granola pancakes are made just like regular pancakes. Whisk up the batter, add it to a nonstick skillet and sprinkle on your granola clusters. Flip the pancakes, and serve with maple syrup and fresh fruit.
How to make gluten free pancakes?
While the process is essentially the same as for any pancake out there, there are a few gluten-free pancake tricks I have picked up over the years.
The pancake batter is thicker than you may be used to. Gluten-free flours don’t absorb as much liquid as traditional all-purpose flour. A thicker batter leads to gluten-free pancakes that are cooked through and not underdone.
This batter does not have bubbles that pop and indicate it is time to flip. Instead, the outer half inch of the pancake will darken in color and look less shiny. Now is the time for flipping.
I find that gluten free pancakes always taste even better after resting in a low oven for about 5 minutes. Preheat your oven to 200 degrees. When each pancake is finished, place it directly on the oven rack. Continue to add pancakes as they are done.
Now that we have our pancake procedure down pat, let’s take a closer look at our Purely Elizabeth Granola.
Purely Elizabeth has been my go-to granola brand for years. Made with the highest quality ingredients, their granola is absolutely delicious.
The clusters are sweetened with coconut sugar, which adds a caramel-like sweetness and makes this granola low glycemic with only 6 grams of sugar per serving.
Their granola is made with whole grains. And then they level up by using ancient grains like amaranth and quinoa. These grains add fiber and protein to the mix.
But my favorite, favorite thing about these granolas? They contain gut healthy probiotics. Not all probiotics are created equal. Their patented strain of probiotics are created to survive the baking process, which means these probiotics make it to your gut where they can work their magic.
You can find these granolas (and many other Purely Elizabeth products) at your neighborhood Albertsons! I found them right in the granola isle. Before you head to the store, be sure to check the Albertsons mobile app for their current coupons.Print
Gluten Free Granola Pancakes are a breakfast lovers dream! Granola clusters are nestled into fluffy pancakes then topped with a cascade of maple syrup.
Save $1.00 off of Purely Elizabeth Granola (and $.50 off their oatmeal cups, too!) at your local Albertsons.
- 3/4 cup almond milk
- 1 egg (or 1/4 cup applesauce for a vegan option)
- 2 tablespoons avocado oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 1 cup gluten free flour
- 2 tablespoons coconut sugar
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 cup Purely Elizabeth Probiotic Granola (I used a mix of Maple Walnut and Chocolate Sea Salt)
- Maple syrup and fresh fruit, for serving
- Preheat the oven to 200 degrees.
- In a large bowl, whisk together the almond milk, egg, avocado oil, apple cider vinegar, and vanilla.
- Add in the flour, coconut sugar, baking powder, and cinnamon. Whisk to combine.
- Place a nonstick skillet over medium heat. Once the pan is warm. Spray it with nonstick spray. Add in 1/3 cup of the batter and use a spoon to spread it out into a round circle that is about 1/2 inch thick. Sprinkle on some granola clusters and gently press them into the batter with the back of a spoon.
- When the outer 1/2 inch of the pancake looks set and no longer shiny, about 2-5 minutes, flip the pancake. Cook until the second side is golden brown. Transfer to the oven and repeat with the remaining batter.
- Once all the pancakes are cooked, top with maple syrup and fresh berries. Enjoy!
Keywords: whole grain, healthy, breakfast, easy, 30 minute, cinnamon, coconut sugar, chocolate, maple, berry, fruit, vegetarian, vegan, vanilla,