Savory Granola Pancakes
Fluffy Pancake Ingredients:
- 1 cup all purpose flour (sub gluten-free all purpose flour)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1 tablespoon flaxseed meal + 2 1/2 tablespoons water
- 1 cup non dairy milk
- 1 teaspoon apple cider vinegar
- 1 teaspoon coconut oil + 1 teaspoon for skillet
- 1 teaspoon vanilla extract
- 1/2 cup savory granola*
- 2 cups Medjool dates, pitted
- 1/3 cup non dairy milk
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- If your dates aren't soft, fill a small pot with water just enough to cover the dates. Place on the stove on high and bring to a boil, once the water is boiling reduce heat to a simmer for 3-5 minutes. After 5ish minutes, take off the heat, drain the water and toss the dates into a blender or food processor.
- Once your dates are soft add all the ingredients to a blender or food processor and blend until smooth.
- Put in a bowl and set aside. (Can store - covered - in fridge for up to a week!)
Fluffy Pancake Instructions:
- In a small bowl mix together your flaxseed meal and water, then let it set for 5-10 minutes.
- Next, mix together your flour, baking powder, baking soda and cinnamon in a medium sized bowl.
- When your flaxseed has become gooey, add it to your dry ingredients along with all the other wet ingredients. (AKA. milk, apple cider vinegar, coconut oil, and vanilla extract)
- Gently mix together your pancake batter just until smooth (you don't want to over mix).
- Heat a skillet over medium heat with 1 teaspoon of coconut oil. Once hot, add 1/4 cup of pancake batter.
- Once the batter bubble slightly, sprinkle the uncooked side with 1 tablespoon(ish) of savory granola, and carefully flip the pancake after 3-4 minutes. Cook on the other side for 1-2 more minutes.
- Transfer your pancake to a plate, and slather on 1 tablespoon of date-caramel, then layer on more pancakes, and more date-caramel and finally pour on some maple syrup.
- TA-DA - EAT UP.
*see recipe below
- 1 cup oats
- 1/2 cup raw pumpkin seeds (sub raw almonds or cashews)
- 1/3 cup raw pistachio nutmeats (sub raw almonds or cashews)
- 1/3 cup unsweetened coconut flakes
- 2 tablespoons hemp seeds
- 2 tablespoons coconut sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 2 tablespoons cashew nut butter (sub almond or peanut butter)
- 1/3 cup coconut oil, melted
- Preheat your oven to 350.
- Mix together your dry ingredients in a bowl. Once well mixed, add in your cashew nut butter and coconut oil. Mix very well.
- Spread your granola evenly onto a baking sheet lined with parchment paper.
- Bake for 30 minutes, tossing every 10 minutes.
- Take out and let cool for 10-20 minutes.
Until about 2 years ago I had never had granola anywhere near my pancakes, especially not in the batter. But once it happened there was no going back. I was forever a changed woman. Now I’m sort of a snob about it. If I look at a menu and they just have regular ‘ole pancakes I’m like, “Ugh. How basic can you get????” JK. I totally love and accept all pancakes. I’m a non partisan pancake lover. BUTTTT if I were to have a “special child” these would be that child. You know, the child that I slip some extra cash in his pocket and give the first choice in which bunk bed he wants to sleep in. That’s this kid… pancake.
To some of you who buy store bought granola that contains sugar AND honey AND molasses AND god knows what, this granola is gonna be a departure for you. It’s not clumpy, it’s not really sweet, BUT it is freaking delicious. It’s a recipe that you can play around with by subbing different nuts and seeds, but the small amount of coconut sugar and the addition of nut butter are elements that should be kept. It’s a winning combo. Especially in this sweet and savory context. The fluffy pancakes + savory granola + sweet date-caramel and syrup drizzle is a combo made in mouth heaven. *Careful about becoming a pancake snob.*
You may or may not have noticed in the recipe, but there are no eggs or dairy in the pancakes. SO they are going to be delicate. Basically all that means is make sure you have a well oiled non-stick surface to cook your pancakes on. If you don’t they will stick and fall apart. But that’s pretty normal for a pancake. So I guess it isn’t that special of a circumstance, but I just don’t want you to be able to say that I didn’t warn you.
Also don’t say I didn’t warn you about how addictively amazing these are. And if you have never made date-caramel before prepare to have your mind blown. You will “accidentally” end up eating spoon full after spoon full of it. Sorry I’m not sorry about that one.
Enjoy all the sweet ‘n savory deliciousness coming your way. You deserve it.