Granola Pancakes

• 1/2 teaspoons Baking Soda
• 1/2 Tablespoons Baking Powder
• 2 Tablespoons Sugar
• 1/2 teaspoons Cinnamon
• 1 cup Whole Wheat All-purpose Flour
• 1/8 teaspoons Salt
• 3/4 cups Granola
• 1/2 cups Dried Cherries
• 1 Egg
• 1 Egg White
• 1 Tablespoon Brown Sugar
• 1 cup Fat Free Greek Yogurt
• 3/4 cups Unsweetened Almond Milk
• 1 teaspoon Vanilla
• 3 Tablespoons Butter, Melted

1. 1. Preheat skillet (see note *). In a medium bowl, mix together 1/2 teaspoon of baking soda, 1/2 Tablespoon of baking powder, 2 Tablespoons of sugar, 1/2 teaspoon of cinnamon, 1 cup of all-purpose flour (I use whole-wheat) and a dash of salt. Mix well. Add 3/4 cup of granola and 1/2 cup of dried cherries.
2. 2. In a large bowl, whisk together 1 whole egg and 1 egg white, 1 Tablespoon of brown sugar, 1 cup of Greek yogurt, 3/4 cup of unsweetened almond milk, 1 teaspoon of vanilla and 3 Tablespoons of butter (melted). Whisk well until combined.
3. 3. Gradually add the dry ingredients into the wet - do not overmix (batter will be somewhat lumpy).
4. 4. Portion the batter using a 1/4 cup measure. Cook the pancakes on a non-stick skillet over medium-low heat until bubbles appear in the middle and sides begin to cook. Then flip the pancakes and cook the other side until browned to your liking.
5. * Note: I preheat my skillet, turning the burner on before I begin to mix my ingredients. This ensures the skillet is the appropriate temperature when I'm ready to cook my first pancake.
6. **This recipe yields approximately 9 pancakes. To double the recipe, double all measurements and use 3 whole eggs.

baking soda, baking powder, sugar, cinnamon, whole wheat all, salt, ube, dried cherries, egg, egg, brown sugar, greek yogurt, ube, vanilla, butter

Taken from tastykitchen.com/recipes/breakfastbrunch/pancakeswaffles/granola-pancakes/ (may not work)