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Ingredients
Scale
- 3 cups rolled oats
- 1 cup pecans, whole or pieces
- 1/2 cup pumpkin seeds, salted or unsalted
- 1 cup whole almonds
- 1 tbsp poppy seeds
- 1 tsp kosher salt
- 1 1/2 tsp ground cinnamon
- 1/4 cup organic maple syrup
- 1/4 cup brown sugar
- 1/3 cup canola oil
- 2 tsp almond extract
- 1 1/2 cups whole wheat flour
- 3 1/2 tsp baking powder
- 1 tsp salt
- 1 tbsp organic pure cane sugar
- 1 1/2 cups almond milk
- 3 tbsp vegan butter (such as Melt), melted
- olive oil for black cast iron skillet
- 1 cup fresh blueberries
- powdered sugar for dusting
- maple syrup for drizzle
Instructions
- Preheat oven to 350 degrees
For Granola, combine oats, nuts, and seeds in a large mixing bowl. In a smaller mixing bowl, whisk together the salt, cinnamon,syrup, brown sugar, oil, and extract until creamy. Stir the cinnamon mixture into the oats and nut mixture until fully coated. Spread granola out onto a baking sheet lined with parchment paper and bake for 20 minutes or until you can smell the cinnamon. Remove from oven and set aside to cool. Keep oven on warm setting.
For Pancakes, Combine flour and the next five ingredients into a separate mixing bowl. Whisk together until batter is smooth. You may need to add a little more almond milk if consistency is too thick.
Heat cast iron skillet over medium high heat. Add a small amount of oil onto the hot skillet and smudge it in with a paper towel. Using a soup ladle, pour and spread batter to form a pancake. Let it cook for about 30 seconds or until bubbles rise to the top of the pancake then flip it over to cook the other side. Repeat with the rest of the batter then keep pancakes warm on baking sheet in oven until ready to serve. Top pancakes with syrup, blueberries, and powdered sugar
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast