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
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
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.