Long Live the Short Stack

From puritanical health food to reviled processed junk and back again, granola has gone on a wild ride in terms of public perception over the years. Toasted whole grains, enriched with fruits and nuts, it’s not hard to understand the appeal of the basic concept, or why it’s had such staying power despite unpredictable shifts in nutritional decrees. Indulgence needn’t be linked to unsavory ingredients or wanton disregard for sound dietary advice, though. Granola can be smart way to treat yourself, without any sacrifice.

Shrove Tuesday, also known as Fat Tuesday or Pancake Tuesday suffers from a similar image problem. Pancakes were originally singled out as the culinary splurge of choice because the traditional inclusions of eggs, sugar, and fat would be forbidden during the Lenten fast to follow. Using them up to make fluffy, sweet short stacks would make sure they wouldn’t simply go to waste. Why can’t we have our [pan]cakes and eat healthfully, too?

Boost your breakfast with a sweet yet smart way to celebrate. Fluffy pancakes meet the unbeatable combination of toasted oats, crunchy nuts, and chewy dried fruits with the simple addition of ready-made granola. This satisfying morning meal proves that with the right recipe, any food can not only taste good, but be good for you, too.

Yield: Makes 2 - 4 Servings

Granola Pancakes

Granola Pancakes

Boost your breakfast by turning humble granola into a hearty, healthy stack of pancakes. Toasted oats, crunchy nuts, and sweet fruits are built right into this easy formula.

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

  • 1 Cup All-Purpose Gluten-Free Flour Blend or Unbleached All-Purpose Flour
  • 1 Tablespoon Whole Chia Seeds, Finely Ground
  • 1 1/2 Teaspoons Baking Powder
  • 1/2 Teaspoon Ground Cinnamon
  • 1/4 Teaspoon Salt
  • 3/4 Cup Plain Non-Dairy Milk
  • 1 Tablespoon Maple Syrup
  • 1 Tablespoon Lemon Juice
  • 2 Tablespoons Coconut Oil, Melted
  • 1/2 Cup Granola

Instructions

  1. In a large bowl, whisk together the flour, ground chia seeds, baking powder, cinnamon, and salt. Separately, mix together the non-dairy milk, maple syrup, lemon juice, and melted coconut oil. Pour the liquid ingredients into the bowl of dry goods and whisk just enough to bring together a loose batter; it’s perfectly fine to leave a few lumps remaining.
  2. Place a large, flat skillet in the stove over medium heat. Lightly grease, and once the skillet is up to temperature, use a 1/4 cup measure to drop dollops of batter in circles approximately 4-inches across. Don’t crowd the pan; cook only 2 – 3 pancakes at a time.
  3. Sprinkle a handful of granola across the raw surface of each pancake. Cook for 3 – 4 minutes, until the bottom is golden brown, before flipping. Cook an additional 1 – 2 minutes until the opposite side is evenly browned as well. Transfer to a plate and repeat with the remaining batter and granola. Serve warm, with additional granola, maple syrup, and fruit.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 415 Total Fat: 13g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 4mg Sodium: 344mg Carbohydrates: 64g Fiber: 4g Sugar: 9g Protein: 11g

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5 thoughts on “Long Live the Short Stack

  1. Those look delicious, Hannah. I used to make my own pancake mix but now I buy a whole grain mix that has lots of protein. Generally I add blueberries when I fix them and then we use real maple syrup. SO good and good for us, too. I also make homemade granola and have for years from a recipe my uncle created. I eat that almost every morning, sometimes with yogurt and fruit, sometimes with almond milk.

    Happy Tuesday!

    janet

    1. Sounds like you’ve got your breakfast game on point! I’d happily share either morning meal with you, too.

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