Pancakes are a big deal in this house. I make them virtually every weekend in every flavor imaginable! This weekend, I decided I wanted to use the incredible maple pecan granola I made to give my usual pancakes fantastic texture and flavor. These strawberry granola pancakes were packed with nutritious goodies!
I garnished the pancakes with fresh strawberries and lots of maple syrup when I plated them. Oh my goodness, these babies were perfect for brunch! They were still sweet but had so much substance to them without being heavy at all. The whipped egg whites gave them the mouthfeel of clouds while the granola gave them some crunch. I can’t wait to have breakfast for dinner with the rest of them this week. Enjoy! xoxo
These strawberry granola pancakes are so darn tasty you would never know they're nutritious using oat flour, strawberry Greek yogurt and granola!
- 2 1/4 cups oat flour
- 3/4 cup granulated sugar
- 3 teaspoons baking powder
- 2 teaspoons cinnamon
- 1 cup strawberry Greek yogurt
- 1 cup almond milk
- 1 teaspoon vanilla extract
- 3 whole eggs whites separated from yolks
- 1 cup granola
- butter as needed to grease the griddle
- fresh strawberries for serving
- maple syrup as needed for serving
- Whisk the oat flour, sugar, baking powder and cinnamon together in a large mixing bowl to aerate them. In another bowl, whisk the strawberry yogurt, milk, vanilla and egg yolks together until smooth. Pour those wet ingredients into the dry ingredients and whisk it all together until it is a thick batter. Take the egg whites and whip them up with a hand mixer until they are fluffy and stiff. Switch to a rubber spatula and fold the egg whites and granola into the batter.
- Pre-heat an electric griddle to 350 or heat a griddle pan over medium high heat. Grease the griddle well with butter. Scoop the desired amount of batter per pancake onto the griddle in batches and let them cook for about 3 minutes on each side. Serve them as you make them with fresh strawberries and maple syrup!