Crunchy granola inside your fluffy soft pancakes. It sounds a little weird at first, right? But when the granola oat mixture soaks up the moisture in this pancakes recipe, it will add a rich nuttiness that you've never experienced in the regular buttermilk variety. I use an oat-sunflower seed-walnut granola blend with honey, but you can use whatever variety you like. The granola and the slices of banana add enough sweetness that you don't need to add any sugar to the cakes. I like my pancakes topped with creamy yogurt to bring out the flavor of the granola. But you can go with traditional warm maple syrup, too. Both ways are delicious.
Banana Granola Pancakes
Serves 4, about 6-10 pancakes
1 cup whole wheat white flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 pinch kosher salt
dash of cinnamon
1 1/2 cups buttermilk or liquid whey
2 teaspoons vanilla
1/2 cup granola (break up any large chunks)
1 banana, sliced thin
2 tablespoons butter, melted
From the Organic Authority Files
Mix all dry ingredients (NOT granola). Mix all wet ingredients and granola in a separate bowl. Let the granola and wet ingredients sit for about 5 minutes so the granola soaks up a bit of moisture.
Meanwhile, grease your pan or griddle and get the temperature up to medium heat.
Pour the wet mixture into the dry and stir until just moistened.
Fold in bananas and gently stir in melted butter.
Cook about 1/4 cup of batter at a time over medium heat in your pan or griddle. Cook each pancake until bubbles start to form and the edges look dry. Flip and cook until golden brown. Repeat with remaining batter.
Top with yogurt or warm maple syrup if desired.
Image: Lauren Finkel