This blueberry walnut granola pancake recipe post is sponsored by Van’s Simply Delicious Simply Delicious. We loved using their natural blueberry walnut granola to create these delicious gluten-free pancakes.
Everyone knows that granola makes a great snack, but I wanted to show another way to enjoy it. At breakfast… in PANCAKES. Dense, moist, wholesome pancakes with chunks of granola, juicy berries, and of course, 💁 heavy on the vanilla.
Van’s Simply Delicious sent us a long list of their dry good products and asked us to go to Meijer and pick out whatever item we wanted to incorporate into our recipe. Considering their gluten-free options range from cocoa cereal to pasta, that task was easier said than done. I had no idea Van’s Simply Delicious made their own line of granola – and then I tried it. The clusters are perfectly bite-sized and they’re SOFT-baked. Chewy, tasty, and nutritious. Problem solved – we’re using the granola.
Which leads me to the reason you’re all here today. Pancakes – they come in all different textures and flavors – fluffy and light, dense and buttermilk-y, banana, whole wheat, chocolate chip – the possibilities are endless. When I think of granola, though, I think of wholesome and good-for-you in a sneaky, sweet and tasty way.
Pancakes aren’t always considered the most “healthy” breakfast option, but in this case, when they’re loaded with 12-14 grams of nutrient-dense whole grains and a serving of fruit, you’re starting your day off right.
Fresh berries are coming into season, just in time for breakfasts like this. Pile on the tart raspberries, plump blueberries, and slices of sweet strawberries as high as you can and pour on the maple syrup. For good measure, crumble a few extra clusters of granola on top.
Meijer stores carry the full line of Van’s Simply Delicious – which means they have this granola and the rest of their flavors too. The possibilities are endless, people!
PS – If you follow us on Instagram, you might’ve seen my sneak peek of this recipe a couple weeks ago. I want to see your blueberry granola pancakes – share with us using #thefitchen so we can connect!
How to Make Blueberry Walnut Granola Pancakes
Blueberry Granola Pancakes
Ingredients
Method
- In a large bowl, mash banana thoroughly. Add all ingredient: oat flour, granola, blueberries, flax, baking powder, vanilla extract, and sea salt. Use a fork to mix thoroughly.
- If using a griddle – heat the surface to 350º and lightly coat with cooking spray. Use a 1/3 measuring cup to scoop batter onto the surface. Cook 1 1/2 minutes per side.
- If using a skillet – heat 2 tablespoons of oil over medium-high heat. Use a 1/3 measuring cup to scoop batter onto the surface. Cook 1 1/2 minutes per side, carefully monitoring to prevent burning. If cooking in batches, it may be necessary to remove the skillet from the heat and allow to cool somewhat between batches.
- Serve immediately, with fresh berries, maple syrup, and maybe a light dusting of powdered sugar. ;)
Notes
This post is sponsored by Van’s. We loved using their natural blueberry walnut granola to create these delicious gluten-free pancakes.
Everyone knows that granola makes a great snack, but I wanted to show another way to enjoy it. At breakfast… in PANCAKES. Dense, moist, wholesome pancakes with chunks of granola, juicy berries, and of course, heavy on the vanilla.
Van’s sent us a long list of their dry good products and asked us to go to Meijer and pick out whatever item we wanted to incorporate into our recipe. Considering their gluten-free options range from cocoa cereal to pasta, that task was easier said than done. I had no idea Van’s made their own line of granola – and then I tried it. The clusters are perfectly bite-sized and they’re SOFT-baked. Chewy, tasty, and nutritious. Problem solved – we’re using the granola.
Which leads me to the reason you’re all here today. Pancakes – they come in all different textures and flavors – fluffy and light, dense and buttermilk-y, banana, whole wheat, chocolate chip – the possibilities are endless. When I think of granola, though, I think of wholesome and good-for-you in a sneaky, sweet and tasty way.
Pancakes aren’t always considered the most “healthy” breakfast option, but in this case, when they’re loaded with 12-14 grams of nutrient-dense whole grains and a serving of fruit, you’re starting your day off right.
Fresh berries are coming into season, just in time for breakfasts like this. Pile on the tart raspberries, plump blueberries, and slices of sweet strawberries as high as you can and pour on the maple syrup. For good measure, crumble a few extra clusters of granola on top.
Meijer stores carry the full line of Van’s™ products – which means they have this granola and the rest of their flavors too. The possibilities are endless, people!
PS – If you follow us on Instagram, you might’ve seen my sneak peek of this recipe a couple weeks ago. I want to see your version of these – hare with us using #thefitchen so we can connect!
Blueberry Granola Pancakes
Ingredients
Method
- In a large bowl, mash banana thoroughly. Add all ingredient: oat flour, granola, blueberries, flax, baking powder, vanilla extract, and sea salt. Use a fork to mix thoroughly.
- If using a griddle – heat the surface to 350º and lightly coat with cooking spray. Use a 1/3 measuring cup to scoop batter onto the surface. Cook 1 1/2 minutes per side.
- If using a skillet – heat 2 tablespoons of oil over medium-high heat. Use a 1/3 measuring cup to scoop batter onto the surface. Cook 1 1/2 minutes per side, carefully monitoring to prevent burning. If cooking in batches, it may be necessary to remove the skillet from the heat and allow to cool somewhat between batches.
- Serve immediately, with fresh berries, maple syrup, and maybe a light dusting of powdered sugar. ;)
Notes
This is a sponsored conversation written by me on behalf of Tyson. The opinions and text are all mine.