Granola Pecan Pancakes

Do you love pancakes like we love pancakes? In our home, foods that are traditionally thought of as “breakfast” foods – like pancakes – make appearances at all hours of the day. We often have “Breakfast for Dinner” nights, and these fluffy pancakes with granola and chopped pecans are a favorite.

To begin, combine 2 cups flour,  2 Tb baking powder, and 1 tsp salt in a bowl. Stir those together and set aside for the moment.

 

Chop up 1/3 to 1/2 cup pecans. Set aside.

 

In your mixing bowl, beat together 2 eggs and 2 1/4 cup milk.

 

Stir in 1 tsp vanilla

 

1/2 oil (extra virgin olive oil, vegetable oil)

 

and two tablespoons of sugar. Mix those together.

Add in your flour mixture and beat until smooth.

 

Stir in your pecans along with 1/2 cup of your favorite granola.

 

Butter or oil a hot skillet or griddle. Your griddle should be warm, but not too hot. When you think you have it a good temperature, make a little pancake with a spoonful of batter to test it. The pancake will sit until it is slightly dry on the edges and has bubbles forming on the top. Flip it over – the pancake should be golden. If it is too dark, lower your temperature; if it is too pale, warm it up.

 

I use a 1/4 cup measuring cup to portion out the pancake batter. You can make these a little larger or smaller – however you like them.

 

Serve with some sausage or bacon, and top with your favorite syrup. Enjoy!

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