A few years ago, we ate breakfast at a wonderful spot, The Garden Gate in Niwot, Colorado. I had the most memorable granola-orange marmalade pancakes there. I have been trying to replicate those pancakes ever sense.
I wanted to fix a big breakfast last Sunday when mom was here. I found some whole wheat flour in the freezer, had some granola left over from my last batch, so I decided to try again to duplicate these pancakes.
I think these are a bit more hearty, but I love the bits of dried fruit (from the granola) in these.
Whole Wheat Granola Pancakes
1 large egg
1 c. milk
1 T. brown sugar
2 T. melted butter, cooled to room temperature
1 c. whole wheat flour
3 t. baking powder
1/2 t. sea salt
1 c. granola (Depending on the seasoning of the granola, you might want to add 1/2 t. cinnamon.)
Beat egg with mixer until fluffy. Add milk, brown sugar and butter and continue to beat. Mix in flour, baking powder and salt. With a spoon, stir in granola.
Place about 1/2 cup of batter on griddle for each pancake. Makes about 5 medium pancakes.
I ate mine with a smear of whipped honey with cinnamon and a dollop of honey-flavored Greek yogurt. For the more authentic Garden Gate kind, place about 1-2 tablespoons of orange marmalade in the center before you flip them.