Monday, September 10, 2012

Just Right Granola Pancakes

Wouldn't you just love to sit at this table and enjoy a meal with family and friends?
I made another pancake recipe this morning using some of my granola.
They were just perfect to my taste... just the right amount of granola
to have the wonderful flavor without being too dry.

Granola Pancakes

1/2 cup granola (recipe reposted below)
1/2 cup flour (whole wheat)
1 tsp baking soda
1 tsp baking powder
1/4 tsp sea salt
1 egg
3/4 cup whole milk
1 tsp vanilla
1 tbs butter (melted)

Mix all dry ingredients, then all wet ingredients, melt butter. Add all three together mix and let sit for 3-5 minutes. Fry up, add some maple syrup and enjoy.
(I added a little extra milk to make them go further after the first couple of pancakes.)
6 cups old-fashioned rolled oats
2 cups shredded unsweetened coconut
3 cups pecan halves
1 cup slivered almonds
1/3 cup oil
1/2 cup packed brown sugar
1/2 cup crunchy peanut butter
1/2 cup honey
2 teaspoons ground cinnamon (I use Penzey's; it is delectable!)
1 teaspoon vanilla extract

Heat the oven to 325 degrees Fahrenheit. Combine the oats, coconut, and pecans in a large mixing bowl. Combine the oil, brown sugar, peanut butter, honey, cinnamon, and vanilla in a small saucepan over medium heat and stir until smooth. Pour over the oat mixture and stir until well combined. Line a large shallow baking pan with foil. Spread the mixture in the pan.

Bake until browned; 40 to 50 minutes - stirring every 10 minutes with a large spatula. Cool in the pan on a wire rack; then stir once more. Store in an airtight container for up to 2 weeks.
Happy Monday!