Crunchy Pancakes
- Level: Easy
- Yield: 8 to 10 pancakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 9 servings
- Calories
- 333
- Total Fat
- 20
- Saturated Fat
- 9
- Carbohydrates
- 31
- Dietary Fiber
- 1
- Sugar
- 5
- Protein
- 8
- Cholesterol
- 76
- Sodium
- 479
- Total: 15 min
- Active: 15 min
Ingredients
2 cups whole-grain pancake mix, such as Bob's Red Mill
1 1/2 cups milk
2 tablespoons brown sugar
2 tablespoons vegetable oil
2 large eggs
1/2 cup granola
1 tablespoon flax seeds
1 tablespoon chia seeds
1 tablespoon sunflower seeds
Butter, for frying
Fresh berries, Greek yogurt and fresh mint leaves, for serving
Directions
- Make the batter by combining the pancake mix, milk, brown sugar, oil and eggs in a large bowl. Stir in the granola, flax seeds, chia seeds and sunflower seeds.
- Heat a nonstick skillet or griddle over medium heat and add a little butter. Drop in about 1/4 cup of the batter per pancake and fry on both sides until dark golden, about 2 1/2 minutes per side. Continue with the remaining batter, adding more butter if needed.
- Serve with fresh berries, Greek yogurt and mint.