Description
The perfect combination of tart cherries and crunchy granola make these pancakes a must at any breakfast table. Made with Greek yogurt for an extra boost of protein in the morning!
Ingredients
- ½ teaspoons Baking Soda
- ½ Tablespoons Baking Powder
- 2 Tablespoons Sugar
- ½ teaspoons Cinnamon
- 1 cup Whole Wheat All-purpose Flour
- ⅛ teaspoons Salt
- ¾ cups Granola
- ½ cups Dried Cherries
- 1 Egg
- 1 Egg White
- 1 Tablespoon Brown Sugar
- 1 cup Fat Free Greek Yogurt
- ¾ cups Unsweetened Almond Milk
- 1 teaspoon Vanilla
- 3 Tablespoons Butter, Melted
Preparation
1. Preheat skillet (see note *). In a medium bowl, mix together 1/2 teaspoon of baking soda, 1/2 Tablespoon of baking powder, 2 Tablespoons of sugar, 1/2 teaspoon of cinnamon, 1 cup of all-purpose flour (I use whole-wheat) and a dash of salt. Mix well. Add 3/4 cup of granola and 1/2 cup of dried cherries.
2. In a large bowl, whisk together 1 whole egg and 1 egg white, 1 Tablespoon of brown sugar, 1 cup of Greek yogurt, 3/4 cup of unsweetened almond milk, 1 teaspoon of vanilla and 3 Tablespoons of butter (melted). Whisk well until combined.
3. Gradually add the dry ingredients into the wet – do not overmix (batter will be somewhat lumpy).
4. Portion the batter using a 1/4 cup measure. Cook the pancakes on a non-stick skillet over medium-low heat until bubbles appear in the middle and sides begin to cook. Then flip the pancakes and cook the other side until browned to your liking.
* Note: I preheat my skillet, turning the burner on before I begin to mix my ingredients. This ensures the skillet is the appropriate temperature when I’m ready to cook my first pancake.
**This recipe yields approximately 9 pancakes. To double the recipe, double all measurements and use 3 whole eggs.
