These pancakes are light and fluffy with crunch from the granola and a tart sweet bite from freeze dried raspberries. Topped with a bit of maple syrup these babies include everything that is great about breakfast.
I make up a small fresh batch of granola for the pancakes but you can certainly make the granola ahead. In fact you may as well just make a big batch for eating as is.
These pancakes are dairy and refined sugar free. If dairy is not an issue for you, go ahead and use milk and butter. In fact you can even use buttermilk, just leave out the lemon juice and skip the step of mixing the milk and lemon juice together.
One thing, it is best if you mix the batter and let it sit for 5 minutes before cooking the pancakes, this gives the granola and freeze dried berries a chance to soften slightly. I used Crunchies freeze dried raspberries but you can always use freeze dried blueberries, strawberries or any other fruit that makes you happy..
This is a great way to start the day. Happy Morning!
Gluten Free Granola Pancakes Recipe
1 1/3 cups gluten free rolled oats
½ cup sliced almonds
1/3 cup unsweetened coconut flakes
5 tablespoons honey – use divided
1 teaspoon vegetable oil
1 ¼ teaspoons kosher or fine sea salt – use divide
Two 1 ounce bags Crunchies freeze dried raspberries
2 ¼ cups rice milk (or milk)
Juice of 1 lemon
2 ½ cups all-purpose gluten free flour
2 teaspoon baking powder
1 teaspoon baking soda
2 large eggs
3 tablespoons dairy free butter (or butter), melted
1 teaspoon pure vanilla extract
Gluten free non-stick cooking spray
Preheat oven to 350 degrees.
Combine the oats, almonds, coconut, 3 tablespoons honey, oil, and ¼ teaspoon salt in a mixing bowl and stir well to coat everything evenly. Pour into a rimmed baking sheet in an even layer and bake for 20 – 25 minutes or until golden brown and fragrant. Let cool. Stir in the freeze dried raspberries.
Stir together the rice milk and lemon juice and let sit for 5 minutes.
Whisk together the flour, remaining teaspoon of salt, baking powder, and baking soda.
In another mixing bowl whisk together the rice milk mixture, eggs, melted butter, remaining 2 tablespoons honey, and the vanilla. Add the wet ingredinets to the dry ingredients and whisk to combine. Reserve about ½ cup of the granola mixture for garnish and stir the rest into the batter.
Heat a large skillet or griddle over medium heat until a drop of water sizzles immediately. Spray with cooking spray and pour 1/3 cup batter on the griddle for each pancake. Cook for 2 -3 minutes or until brown on the bottom and holes form on the top. Flip and cook for another 1- 2 minutes until golden brown on the bottom and firm to the touch. Repeat until all the batter is used.
Serve the pancakes garnish with a sprinkling of reserved granola and maple syrup if desired.
A gluten free recipe that makes 16 pancakes.
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