Blueberry Granola Pancakes with Almond Syrup
Juicy blueberries and crunchy granola are the ultimate duo in these SUPER thick and fluffy blueberry granola pancakes! Drizzle them with tons of almond syrup for a breakfast winner!
Servings 4 servings
Ingredients
Pancakes
- 1 large egg
- 1/4 cup greek yogurt
- 2 tablespoons agave syrup
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 2 cups buttermilk
- 1-1/2 cups white whole wheat flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup granola (no fruit added)
- 3/4 cup fresh or frozen blueberries (if using frozen, do not thaw)
Almond Maple Syrup
- 1/4 cup sliced almonds, toasted
- 1/2 teaspoon almond extract
- 1/2 cup maple syrup
Instructions
Pancakes
- In a large bowl, whisk egg, yogurt, agave, oil, vanilla, and buttermilk until smooth. Gradually whisk in flour, baking powder, baking soda, and salt until batter is just combined. Fold in granola and blueberries.
- Cook pancakes by 1/4-cupfuls on a greased medium-high skillet 1-2 minutes on each side, flipping once. Keep pancakes warm.
Almond Maple Syrup
- In a small serving pitcher, combine toasted almonds, extract, and maple syrup. Drizzle over warm pancakes and serve immediately. Enjoy!