Blueberry Granola Pancakes Food

HEALTHY BLUEBERRY PANCAKES RECIPE BY TASTY

Steps:

• Mash the bananas in a large bowl until smooth. Mix in the eggs and vanilla until well combined, then mix in the oats. Carefully fold in the blueberries.
• Heat a medium nonstick skillet over medium heat. Add a scoop of the pancake batter. Smooth out to form an even layer. Cook for 2-3 minutes until you start to see bubbles forming on the surface. Flip and cook until the other side is golden brown, 1-2 minutes more.
• Garnish your pancakes with your favorite toppings! We like Greek yogurt, granola, fresh blueberries, and/or maple syrup.
• Enjoy!

BLUEBERRY GRANOLA PANCAKES

Steps:

• Mix together your flour, baking powder, baking soda, salt, sugar, egg, milk, granola and half the blueberries.
• Using a soup spoon or a small ladle, pour enough batter onto your griddle to make pancakes of any size you like. Sprinkle a few blueberries onto the pancakes were needed to fill in any empty spaces.
• Flip your pancakes after 3 to 4 minutes or when you see bubbles and the bottoms are browned. Finished cooking until the second side of your pancakes have browned.
• Serve with fresh blueberries and maple syrup.

BLUEBERRY GRANOLA CRUNCH PANCAKES

Steps:

• Heat a large skillet or griddle over medium heat.
• In a medium bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, and salt and whisk to combine.
• In a small bowl, mix together the buttermilk, egg, oil, and vanilla.
• Stir the wet ingredients into the dry ingredients until combined but still slightly lumpy. Gently stir in the granola.
• Spray your cooking surface with cooking spray and pour 1/4 cup of the pancake batter in the pan. Sprinkle a few berries on the pancake and use the back of a spoon or your finger to lightly cover the berries with extra pancake batter. Cook for 3 minutes per side or until cooked through. Repeat with remaining pancakes.
• Serve with more granola, blueberries, and warm maple syrup. Enjoy!

BLUEBERRY GRANOLA CRUNCH PANCAKES

Steps:

• Preheat oven to 300 degrees.
• Combine canola oil and maple syrup in a small saucepan and bring to a boil. Add vanilla and remove from heat.
• While maple syrup is coming to a boil, combine oats, sunflower seeds, almonds, pecans, cinnamon, and dried blueberries in a large bowl.
• Drizzle the maple syrup mixture over oat mixture and mix well. Pour onto a rimmed baking sheet. Use a spoon to spread mixture evenly.
• Bake for 30 to 40 minutes, until light brown in color. It is done when the almonds lose their chewiness and become crispy and toasted. Remove from oven and let cool. Mix in the coconut.
• For the pancakes, combine flour, salt, sugar, baking powder, and baking soda in a large bowl.
• Whisk together buttermilk, eggs, cinnamon, nutmeg, and honey in a medium bowl.
• Pour liquid ingredients into dry ingredients and mix until there isn't any visible flour. Gently mix in blueberries.
• Heat a nonstick skillet or griddle over medium-high heat. Coat with melted butter or canola oil.
• For each pancake, pour 1/3 to 1/2 cup batter onto griddle. Cook approximately 3 minutes each side, or until browned on both sides.
• To serve, top with granola and maple syrup.

STRAWBERRY GRANOLA PANCAKES

Steps:

• Make the pancake batter by stirring together the pancake mix, milk, brown sugar, oil and eggs until combined. Stir in the strawberry preserves, then stir in the granola and chopped strawberries, adding more of either if you'd prefer.
• Heat a nonstick skillet or griddle over medium heat. Add a little butter to the skillet and fry the pancakes on both sides until dark golden. Serve with chopped strawberries, granola, syrup and vanilla yogurt on top.
• Preheat the oven to 350 degrees F.
• In a bowl, toss the oats with the oil, melted butter and salt. Spread the mixture out on 2 baking sheets and toast in the oven for 12 minutes, shaking the pans twice during the cooking time and making sure the oats don't burn. Set aside to cool a bit.
• Reduce the oven temperature to 325 degrees F.
• In a medium saucepan, combine the brown sugar, honey, apple juice and molasses. Stir the mixture until combined, then heat over medium heat, stirring, until barely bubbling. Stir in the vanilla extract.
• Toss together the toasted oats, rice cereal, wheat germ, pecans, sunflower seeds, almonds and flax seeds. Pour in the sugar mixture, stirring as you pour. Toss to combine; it will be sticky!
• Thoroughly grease a baking sheet or line it with greased foil. Tip the mixture onto the baking sheet, spread out and bake until golden, about 30 minutes. Let cool, then use a fork to make clusters. Store in a jar until ready to use.

BERRY GRANOLA PANCAKES

Steps:

• In a large bowl, whisk flour, sugar, baking powder and salt. In another bowl, whisk eggs, milk, applesauce, oil and vanilla until blended. Add to dry ingredients, stirring just until moistened. Fold in granola and berries., Heat a griddle coated with cooking spray on medium heat. Pour batter by 1/4 cupfuls onto griddle. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. Freeze option: Freeze cooled pancakes between layers of waxed paper in a resealable plastic freezer bag. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven 6-10 minutes. Or, place a stack of three pancakes on a microwave-safe plate and microwave on high for 1-1/4 to 1-1/2 minutes or until heated through.

GLUTEN-FREE BLUEBERRY PANCAKES

Steps:

• Place all of the ingredients in the blender minus the blueberries. Blend until well mixed.
• Pour the mixture into a large bowl and fold in the blueberries.
• Pour about 1/4 cup pancake batter onto a large sprayed griddle pan on medium-high heat. Cook for about 2-3 minutes on each side, until golden brown.

BLUEBERRY GRANOLA WITH ALMONDS AND HONEY

Steps:

• Preheat oven to 250° F.
• In a large bowl, whisk together the brown sugar, oil, honey, vanilla, salt, and nutmeg.
• Add the oats and nuts to the bowl. Using a spatula, stir until well-combined.
• Spread granola in an even layer on one or two baking sheets (depending on size). Cook for 1 hour. Stir every 15 minutes to achieve an even color.*
• Remove from oven and stir one more time. Add dried blueberries. Once cool, store in a Ziploc bag or airtight container. Enjoy!

EASY HOMEMADE BLUEBERRY GRANOLA

Steps:

• Preheat the oven to 325 degrees F. Line a rimmed baking sheet with parchment paper and set aside.
• In a large bowl add all of the ingredients except the dried blueberries.
• With a spatula or your hands mix everything together making sure the coconut oil and syrup has coated all of the ingredients.
• Spread the granola out onto the prepared baking sheet.
• Transfer to the oven and bake for 30 minutes mixing around the mixture at least twice with a spatula during baking.
• Let cool and then add the dried blueberries tossing well.

EASY BLUEBERRY CINNAMON ALMOND GRANOLA

Steps:

• Line a large baking sheet with parchment paper and preheat oven to 300 degrees. In a large bowl, toss together oats, almonds, blueberries, brown sugar, salt, and cinnamon. Set aside. Combine oil, honey, and sugar in small saucepan; bring to simmer over medium heat. Remove from heat and stir in vanilla. Pour liquid over oat mixture and use to a wooden spoon to evenly coat oat mixture. Make sure all of the oat are moistened - use your hands if necessary. Spread onto prepared baking sheet and bake for 25-30 minutes, stirring every 10 minutes. Remove from oven and use the back of wooden spatula to press down on granola to form on large granola clump. (This will give you big granola clusters after it cools!!) Let granola cool completely - the air will help the granola obtain a crunchy texture. After completely cool, break up granola and store in an air-tight container at room temperature for up to 3 weeks.

VEGAN BLUEBERRY PANCAKES

Steps:

• In a small bowl, mix milk, oil, lemon juice and vanilla extract. Let sit for 1 minute.
• In a large bowl, mix flour, baking powder, baking soda, and sugar. Make a well in the middle and pour in milk mixture. Combine, then fold in blueberries and lemon zest. Mix gently but don't overmix. Let batter sit for 10 minutes.
• Heat a large nonstick skillet on low medium heat with a bit of butter or oil. Use a heaping tablespoon of batter for each pancake. Pour the batter slowly to get a round shape. Cook until bubbles form (1-2 minutes), then flip to cook on the other side until golden brown. Add more butter when cooking if necessary.
• Serve with blueberries and syrup.

BLUEBERRY GRANOLA PANCAKES

Steps:

• In mixing bowl, add whole wheat flour, baking soda, baking powder and salt; stir together.
• Add Skim Milk, Applesauce, Sugar, Eggs, vanilla and lemon juice and stir until ingredients combined.
• Fold blueberries and granola into mixture.
• Heat a skillet or griddle to Medium Heat and lightly spray with cooking spray.
• Spoon desired amount of batter onto heated griddle (I use around a 1/2 C.for larger sized pancakes).
• Cook pancake until it begins to lightly bubble on top and flip.
• Continue cooking until pancake is lightly golden (around 3-4 Minutes per side).
• Don't cook pancakes on a high heat setting; they will burn on the outside and be raw on the inside.

GLUTEN-FREE BLUEBERRY GRANOLA PANCAKES

Steps:

• 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!