How are you recovering after that long, gorgeous weekend we had? All I know is that yesterday felt like Monday and I couldn’t be happier that it’s already Wednesday. I spent the past weekend baking (2 fails, 1 success), soaking up the sun in a beer garden, and making pancakes for breakfast multiple days in a row. Now that I’ve finally nailed my favorite vegan pancake recipe, using gluten free flours no less, and figured out where the hot spots are on my skillet (it’s a real struggle), I think I’ve finally nailed vegan pancakes. For some reason, cooking pancakes have been one thing that’s always given me struggles, most likely because of my impatience and tendency to turn up the heat to get the pancakes to cook faster. Yeah, I found out that it doesn’t really work out well that way and you end up with a lot of burnt on the outside/raw on the inside pancakes. Patience, it sure is a virtue, especially when it comes to pancakes.
If you’re unsure about putting granola into your pancakes, don’t be! I kind of figured it would either be great or a total flop and it ended up being SO good! the combination of the fluffy chocolate pancake batter and the crunchy clusters of granola make for a match made in heaven. Plus, the pancakes don’t soak up as much syrup as fast, so they don’t get so soggy while you’re eating them. Super detailed about the syrup to pancakes ratio, I know, but these are the things I think about! Also, it’s going to be tempting to add even more granola than the recipe calls for to your granola pancake batter, because more is always better, right? Nope, don’t do it. It results in a super hard to cook and weirdly lumpy batter that won’t turn into pancakes. Trust me, been there and done that!
You can make these granola pancakes with just about any granola, from homemade to store bought, whatever you prefer! I used One Degree Organics Quinoa Oat Cacao Granola in this batch and they turned out perfectly. I love that the granola gave an extra crunch and dose of cocoa, without being overly sweet. I had to stop myself from eating all of the granola right out of the bag while I was making the granola pancakes because if left to my own devices, it would be gone in an instant.
Happy middle of the week already! I have some killer cookies coming next week (they vanished when I took them into work) and a quick baking tip to share later in the week. I also would love to hear if there are any summertime recipes that you are dying for, especially if they are in the no-bake category. I have so many lemon dessert ideas, but I don’t want to flood you with them unless they are useful (but really, should I do a month of lemon?).
This post was sponsored by One Degree Organics. Thank you for supporting the brands that make this space possible!
Chocolate Granola Pancakes
A breakfast classic gets a crunchy twist, with cocoa powder and a hefty dose of granola in these vegan chocolate granola pancakes!
- 1 cup almond milk
- 1 tablespoon apple cider vinegar
- 1 cup gluten free flour blend
- 1 tablespoon baking powder
- 1/4 cup cocoa powder
- Pinch of salt
- 4 tablespoons cane sugar
- 3 tablespoons olive oil
- 1 teaspoon vanilla extract
- 3/4 cup One Degree Organics Quinoa Cacao Granola
In a small bowl, combine the almond milk and vinegar. Set aside.
In a medium bowl, whisk together the flour, baking powder, cocoa powder, salt, and cane sugar. Whisk in the almond milk mixture, olive oil, and vanilla. Gently fold in the granola. Preheat a skillet over medium heat and grease liberally with olive oil.
When skillet is ready, cook for 2-3 mins on each side, using about 1/4 cup batter per pancake, greasing after each round and flipping when small bubbles start to form along the edges. Continue cooking pancakes, using up all batter. The pancakes can be kept warm in the oven set at 200 degrees F on a rimmed baking sheet.
Serve with maple syrup and extra granola for topping.