Granola Pancakes are my favourite pancake. They have far more texture and body than normal pancakes due to the addition of granola. The batter is a normal batter until the granola is added but oats are a good substitute. Serve as a brunch/breakfast, snack or as a main dish for lunch.
Granola Pancakes
Pancakes are not just for Shrove Tuesday – they’re ideal for breakfast too! These pancakes are low in saturated fat and the pink grapefruit provides a portion of your daily fruit.
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Add to CollectionServings: 4 people
Calories: 255kcal
Ingredients
- 75 g plain flour
- 50 g wholemeal plain flour
- 1 large eggs free range
- 350 ml semi-skimmed milk
- 100 g granola
- 2 tbsp rapeseed oil
- 2 large pink grapefruit
- 2 tbsp honey
Instructions
- Place both flours in a large bowl and whisk in the egg, then gradually whisk in the milk to form a batter. Stir in the granola.75 g plain flour, 50 g wholemeal plain flour, 1 large eggs, 350 ml semi-skimmed milk, 100 g granola
- Heat a little oil in an 18cm based frying pan and add a ladle of the batter until the base is covered.2 tbsp rapeseed oil
- Cook for 1 minute or until golden, flip over and cook the same on the other side.
- Repeat to make 8 pancakes and keep them warm separated by squares of baking parchment.
- Remove the pith from the grapefruit and cut out the segments over a bowl, reserving any juice.2 large pink grapefruit
- Fill the pancakes with the segments and a drizzle of honey and fold into quarters.2 tbsp honey
Nutrition
Calories: 255kcal | Carbohydrates: 37g | Protein: 8g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 55mg | Sodium: 64mg | Potassium: 201mg | Fiber: 1g | Sugar: 13g
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