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Cinnamon Almond Granola Buttermilk Pancakes Recipe (Makes about 18-22 pancakes)

Cinnamon Almond Granola Buttermilk Pancakes Recipe (Makes about 18-22 pancakes)
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INGREDIENTS:

2 C
Cinnamon Almond Granola
2 C
Buttermilk-fresh or reconstituted from Buttermilk Powder
1/2 C
Flour
1 tsp
Baking Soda
3
Eggs
3 tbsp
Melted Butter

DIRECTIONS:

  1. Day before: Mix granola with buttermilk; cover and refrigerate overnight
  2. When ready to make pancakes, beat the 3 eggs in a mixing bowl.
  3. Whisk in flour and soda.
  4. Add granola-buttermilk mixture and mix well to blend..
  5. Add melted butter and mix well.
  6. Judge the consistency of the batter; you may want to add additional buttermilk to thin it somewhat.
  7. On a hot griddle or nonstick or prepared skillet, pour about ¼ cup of batter for each pancake. These take a little longer than plain pancakes to cook, so can burn easily. Because of the thick texture, you won’t see as many bubbles form as they bake. Lift around the edges gently with a spatula to see if they are ready to turn.
  8. Serve with your choice of syrup or toppings. We recommend the Strawberry Topping

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