Description
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.
Ingredients
Scale
- 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
Instructions
- 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!
