Last Friday, some of my family was in town so I took the day off for a little family fun. Our first stop was Bowman Orchards in Rexford for some berry picking.
The weather couldn’t have been nicer that morning and it was a really fun time. For four adults and six kids, we did a great job picking and had quite a lot at the end. I took a quart of each raspberries and blueberries home for snacking and baking. I made these pancakes Sunday morning, right when the raspberries were starting to turn (they go bad so quickly!). These were the perfect start to what ended up being a long day of home improvement and then taking the girls to the movies.
This recipe is a variation on something from The Pioneer Woman. She’s just fabulous and I’ve always wanted to try this recipe. For the granola, I used Nature’s Path Chia Coconut Granola, which I really liked. The chia seeds thickened up the batter somewhat, and the granola softened in the batter so it wasn’t super crunchy in the pancakes, but gave them a great texture. These aren’t the fluffiest pancakes in the world (but they really can’t be with the whole grain batter and the granola).
Read on for the recipe and some berry picking photos!
- 2 cups whole grain pancake mix
- 2 tbsp. brown sugar
- 1-1/2 cup milk
- 2 eggs
- 2 tbsp. Vegetable Oil
- 1 tbsp. red raspberry preserves
- 1 cup raspberries (and extra to top your pancakes!)
- 1/2 cup granola (I used Nature's Path) and more for topping
- Make the pancake batter by stirring together the pancake mix, brown sugar, milk, eggs, and oil until combined. Stir in the raspberry preserves, then gently stir in the raspberries and granola, adding more of either if you'd prefer.
- Heat a nonstick skillet and cook your pancakes over medium heat. Serve with extra fruit, granola, butter and maple syrup. Add a dollop of Greek yogurt on top if you'd like!