Blueberry Crunch Pancakes
Ingredients:
2 cups unbleached white flour
2 tsp. baking powder
1/2 tsp. salt
1 Tbsp. honey
2 large eggs
1 1/3 cup milk
1/3 cup vegetable oil
1 Tbsp. vanilla
1 cup blueberries
3/4 cup granola
Directions:
Preheat oven to 275 degrees. Stir together white flour, baking powder and salt in
a large mixing bowl. Add honey, eggs, milk, oil, vanilla and whisk to combine. Heat
large skillet over medium-low heat. Brush generously with additional vegetable oil.
Drop batter by 1/4 cupfuls into skillet, working in batches. Drop 2 Tbsp. blueberries
over each pancake and sprinkle each with 1 Tbsp. granola before flipping pancake.
Flip pancake after cooking about 3 minutes on first side and cook an additional 3
minutes on second side, or until golden brown. Transfer completed pancakes to a baking
sheet and place in preheated oven to keep warm before serving. Continue process until
batter is used up. Serve hot with your favorite syrup and butter or spread with nut
butter and drizzled with maple syrup.
