Strawberry Granola Pancakes

I am in Colorado with my two middle children and their two friends right now. I’m not sure what the cause of this is, but every time I come to Colorado, I strongly and constantly crave two things: granola and yogurt. And when I say “crave,” I mean I could wake up and eat granola and yogurt, then I could have a snack of granola and yogurt mid-morning, then I could eat granola and yogurt for lunch…and this goes all the way into the evening, when I have granola and yogurt just before I go to bed. Right after I have that double-dip chocolate ice cream cone. But that’s another story for another time.

Yesterday, I whipped up some dang delicious pancakes that incorporated both my mountain loves. Bryce, his friend Patrick, and I gobbled them up. And they were a cinch to make!

I added whole grain pancake mix to a bowl and added a little brown sugar, because I’m a rebel that way. (I used pancake mix to make it easy, but you could whip up your own favorite pancake recipe and just start with the strawberry preserves you’ll see in a sec.)

Stir that together, then add milk…

Eggs…

And a little oil.

Then stir it together.

Basically, you just witnessed me prepare the pancake mix according to the box instructions, with a little brown sugar added! So again: Up until this point, you can just make whatever pancake recipe you like. (With a little brown sugar added.)

I wanted to give it a strawberry flavor beyond just the strawberries I’ll be adding in a minute, so I grabbed a big tablespoon of strawberry preserves…

Violently threw it in…

And stirred it all together. (You could add a second tablespoon to really drive the point home if you’d like.)

Next, I chopped up some strawberries…

Stirred them in…

Then added some granola! The variety of granola I bought at the store was mostly broken up with a few bigger chunks; I saved some of the bigger chunks to sprinkle over the pancakes at the end.

Stir it around and see what it looks like; if you want it to be chunkier and granola-ier, add a little more! There are no rules.

You can do smaller pancakes and do a stack, or you can do bigger ones like I did.

It was a big pancake kind of day.

Cook ‘em until dark golden on both sides!

And this is how I served ‘em. Chopped strawberries, granola chunks…

And of course. Syrup, anyone?

But…but there’s still something missing.

YOGURT! Come to mama.

Granola and yogurt! Score. A direct hit.

*Gratuitous mountain background shot*

The earth is a beautiful place.

This plate is a beautiful place, too!

You’ll love these, guys. And you can use regular pancake batter, but there was something about the whole grain pancakes that really complemented the strawberries and granola. They were delicious!

Here’s the handy handy printable. I’ll share more made-while-I’m-in-the-mountains recipes as I make ‘em! I’ll try not to include granola and yogurt in all of them, but I can’t make any promises.

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Recipe

Strawberry Granola Pancakes

Prep Time: 10 Minutes Cook Time: 10 Minutes Difficulty: Easy Servings: 4

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Ingredients

• 2 cups Whole Grain Pancake Mix
• 2 Tablespoons Brown Sugar
• 1-1/2 cup Milk
• 2 whole Eggs
• 2 Tablespoons Vegetable Oil
• 1 Tablespoon (heaping) Strawberry Preserves
• 8 whole Strawberries, Chopped
• 1/2 cup Granola (more To Taste!)
• Extra Chopped Strawberries, For Serving
• Extra Granola Clusters, For Serving
• Warm Pancake Syrup, For Serving
• Vanilla Or Honey-flavored Yogurt, For Serving

Preparation Instructions

Make the pancake batter by stirring together the pancake mix, brown sugar, milk, eggs, and oil until combined. Stir in the strawberry preserves, then stir in the strawberries and granola, adding more of either if you'd prefer. (Hold back some chopped strawberries for serving.)

Heat a nonstick skillet or griddle over medium heat. Add a little butter to the pan and fry the pancakes on both sides until golden. Serve with strawberries, granola, syrup, and yogurt on top.

NOTE: I followed the package instructions for the pancake mix I used. Just follow the package as it states, then add the strawberry preserves and proceed with this recipe from there.

Posted by Ree | The Pioneer Woman on February 9 2015