Blueberry Granola Crunch Pancakes
Delicious pancakes filled with fresh blueberries and topped with crunchy granola, perfect for a special breakfast.
Ingredients
For the pancakes
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons melted butter
- 1 cup fresh blueberries
For the Blueberry-Coconut Granola
- 1 cup rolled oats
- 1/2 cup shredded coconut
- 1/4 cup sliced almonds
- 1/4 cup honey or maple syrup substitute as desired
- 1/4 teaspoon cinnamon
For serving
- to taste maple syrup
Instructions
Make the Blueberry-Coconut Granola
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix rolled oats, shredded coconut, sliced almonds, honey, and cinnamon.
- Spread this mixture on a baking sheet and bake for 15-20 minutes, stirring occasionally until golden brown.
- Allow to cool.
Make the Pancakes
- In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, combine buttermilk, egg, and melted butter.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Gently fold in the blueberries.
- Heat a griddle or pan over medium heat and lightly grease it.
- Pour 1/4 cup of batter onto the griddle for each pancake.
- Cook until bubbles appear on the surface, then flip and cook until golden brown on the other side.
Serve
- Stack pancakes on a plate, top with the Blueberry-Coconut Granola, and drizzle with maple syrup.
Notes
Serve the pancakes warm, topped with granola and a drizzle of maple syrup. Add extra blueberries for a fresh look. Store leftover pancakes in the fridge for up to 3 days. Reheat before serving. Store granola in an airtight container.