Raspberry-Granola Pancakes

I  love pancakes on a cold morning.  It's still quite chilly here in Northern Wisconsin for the end of March.  Nearly Easter, and I'm thinking that this recipe is perfect for Easter Morning.  You'll want to make the granola ahead of time if you're planning on making it from the recipe linked below.  I found this recipe in an advertizement in my most recent Clean Eating Magazine.  Which by the way is a fabulous magazine full of nutritional information and great recipes!

Raspberry-Granola Pancakes
Once Again Organic Sunflower Seed Butter
Makes 12 pancakes

Ingredients: 
1 cup blanched almond flour 
2 tbsp granulated sugar Honey or less
1 1/2 tbsp baking powder Apple Cider Vinegar
1/2 tsp salt
1 cup unsweetened vanilla almond milk 
1 large egg
1/3 cup Once Again Organic Sunflower Seed Butter
2 tbsp butter coconut oil, melted 
1 tsp pure vanilla extract 
1/2 pint fresh raspberries, chopped
1 cup Paleo Vanilla Granola, without dried fruit or nuts
Pan spray Coconut Oil for pan




1. Whisk together the blanched almond flour, sugar honey, baking powder apple cider vinegar, and salt in a bowl. 
2. Whisk together the unsweetened almond milk, egg, sunflower seed butter, butter melted coconut oil, and pure vanilla in a separate bowl. 
3. Add the wet ingredients to the dry ingredients, stirring just enough to combine.  
4. Gently fold in the raspberries and granola.  Break up any large pieces of granola before adding.  The batter will be thick. 
5. Heat a nonstick pan or griddle over medium-low heat.  The pan should not be very hot or the fruit will burn before the pancakes are cooked.  
6. Spray the pan with pan sprayGrease the pan with melted coconut oil.  Add scant 1/4 cups of batter to the warm pan, spreading the batter slightly with the back of a spoon.  Cook slowly until the edges are dry and the bottom is deep golden brown.  Flip, flatten gently with a spatula, and continue cooking until the other side is deep golden brown. 
7. Serve immediately with maple syrup. 

Enjoy and Happy Easter!