Iced Blueberry Crumble Pancakes
These wholesome blueberry granola pancakes are a delightful way to start your day. Packed with the goodness of whole wheat flour, crunchy granola, and juicy blueberries, they offer a delightful mix of textures and flavors. Drizzle with a sweet almond milk icing for that extra touch of indulgence. Enjoy these pancakes for a breakfast that's comforting and nutritious at the same time.
— Constant Cookbook
Ingredients
- 1 cup all purpose Gold Medal Flour
- 1/2 cup whole wheat Gold Medal Flour
- 1 cup granola of your choice
- 2 tablespoons granulated sugar
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 cup almond milk
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup frozen or fresh blueberries
- 1 cup powdered sugar
- 2-4 teaspoons almond milk
Instructions
- Heat medium non-stick skillet over medium heat.
- In a large bowl, combine the flours, granola, sugar, baking soda, salt, almond milk, egg and vanilla. Stir to combine then gently stir in blueberries. In batches spoon batter into hot skillet, forming a round pancake. After about 2 minutes, when batter starts to bubble on top, flip and cook for an additional minute or two, until cooked through. Continue until all pancakes have been cooked. Keep warm.
- To prepare icing, whisk powdered sugar and almond milk until thick and creamy. Drizzle on top of pancakes if desired. Use maple syrup if desired as well.
Yield
8 Servings
Nutrition
- Calories: 262 kcal
- Carbohydrate Content: 50 g
- Protein Content: 6 g
- Fat Content: 5 g
- Saturated Fat Content: 1 g
- Cholesterol Content: 24 mg
- Sodium Content: 256 mg
- Fiber Content: 2 g
- Sugar Content: 24 g
- Serving Size: 1 serving
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