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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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Course:
Breakfast, Brunch
Cuisine:
American
Keyword:
Batter, Breakfast-Brunch, Dairy, Eggs, Fruit, Grapefruit, Oats, Pancakes
Prep Time:
10
minutes
minutes
Cook Time:
10
minutes
minutes
Total Time:
20
minutes
minutes
Servings:
4
people
Calories:
255
kcal
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Ingredients
Metric
Imperial
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:
255
kcal
|
Carbohydrates:
37
g
|
Protein:
8
g
|
Fat:
9
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
5
g
|
Cholesterol:
55
mg
|
Sodium:
64
mg
|
Potassium:
201
mg
|
Fiber:
1
g
|
Sugar:
13
g