Vanilla Almond Pancakes

Serves 4 | Finish in 1h, 15m

Light and fluffy pancakes prepared with Greek yogurt and topped with fresh granola make the perfect weekend breakfast!


For the granola:

  • 2 and 1/2 cups old-fashioned rolled oats
  • 3/4 cup slivered or whole almonds
  • 1/2 tsp ground cinnamon
  • Pinch salt
  • 1/2 cup pure maple syrup
  • 1/4 cup melted coconut oil or butter
  • 1/4 tsp. almond extract
  • 1 Tbsp vanilla extract

For the pancakes:

  • 1½ cups all purpose flour (or whole wheat flour)
  • 2 tsp. of baking powder
  • 2 Tbsp sugar
  • ½ tsp. salt
  • 2 Tbsp. oil
  • 2 eggs
  • 1 tsp vanilla (or ½ teaspoon almond extract) 
  • ¾ cup plain greek yogurt (or vanilla greek yogurt) 
  • ¾ cup milk
  • Opadipity Vanilla Almond dip


  1. Prepare the granola by tossing together the oats, almonds, cinnamon and salt in a large bowl. Add in the maple syrup, coconut oil (or butter), almond and vanilla extracts and stir well to coat the granola.
  2. Lay out the mixture onto a parchment lined baking sheet and bake at 300 degrees F for 45 minutes. Meanwhile, prepare the pancake batter by stirring together the flour, baking powder, sugar and salt in a large bowl.
  3. Add in the oil, eggs, vanilla, Greek yogurt and milk and stir until the dry ingredients are just moistened. There should be a few lumps.
  4. Heat a large griddle to medium-high heat and grease the surface. Pour ¼ - ½ cup of batter onto the griddle and cook for 2-3 minutes on each side, until they are golden brown.
  5. Plate the pancakes and top with a dollop of OPAdipity Vanilla Almond dip and some of the granola.

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