Raspberry Coconut Granola Pancakes

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Well, hello November. Lovely to see you! I am happy the holiday months are here! Bring on the cooking, baking, parties, and good times with friends and family.

We spend a lot of time in the kitchen together all year round, but during November and December we get extra cozy in the kitchen. Some days we don’t leave our kitchen and I’m ok with that…as long as my guys are by my side. There is always lots of love in our kitchen.

Today we are participating in Driscoll’sMade With Love” campaign to celebrate the holiday season. We made Raspberry Coconut Granola Pancakes and you better believe we are sharing the recipe! We are all about sharing the love and I think you are really going to love these pancakes!



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Breakfast is Caleb’s favorite meal of the day. He is ready to eat the second he wakes up. We don’t make a special breakfast every morning, but when we do, Caleb really loves breakfast. When we told him we were making Raspberry Coconut Granola Pancakes, he yelled, “YAY!” He loves pancakes.

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We’ve been Driscoll’s fans for years, but we really fell in love after we visited Driscoll’s earlier this year. It was such a fun trip! We are Driscoll’s lovers for life! Look at those raspberries, they were almost too pretty to eat!

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Caleb didn’t think they were too pretty. He couldn’t wait for the pancakes. He helped himself to a few Driscoll’s raspberries while I was taking pictures. He’s a little berry thief!

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The pancakes are easy to make. We started with a buttermilk pancake base. We used white whole wheat flour to keep things on the healthy side. The pancakes have three doses of coconut: coconut oil, flaked coconut, and my homemade coconut granola. Coconut lovers rejoice! We also stirred in some of those gorgeous Driscoll’s raspberries. I may have eaten a few before adding them to the pancake batter. Caleb started it:)

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Josh cooked up the pancakes on a hot griddle while Caleb and I set the table. We got out maple syrup and more raspberries to serve with our pancakes. You can never have too many raspberries!

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Caleb sat in his high chair and went to town! Of course he started with the raspberries! He loved the Raspberry Coconut Granola Pancakes and so did we! The raspberry and coconut combo is divine and I love the slight crunch the coconut granola adds. Pancake perfection right here!

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Kick-off Β the holiday season with a special breakfast, make Raspberry Coconut Granola Pancakes! And if you are going to be hosting family and friends for the holidays, these pancakes freeze beautifully! You can make them in advance and pull them out of the freezer when you need them. Your company will wake up and think you got up at the crack of dawn to make them a special breakfast. I won’t tell them you just pulled them out of the freezer. They will never know! The pancakes were still “Made with Love,” you were just loving a little early:)

We hope you enjoy our Raspberry Coconut Granola Pancakes! They were “Made with Love,” just for you…and our hungry little pea! πŸ™‚

Now, you can enter to win $100 in Driscoll’s coupons! Are you ready to go berry crazy? Use the PromoSimple widget below to enter! Good luck! And head on over to Driscoll’s to enter their fun sweepstakes! You could win a KitchenAid Mixer and berries for a year!

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Raspberry Coconut Granola Pancakes

Fluffy buttermilk pancakes with coconut granola and fresh raspberries! You will want a big stack of these pancakes!

Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes

Ingredients

  • 2 cups Gold Medal white whole wheat flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups buttermilk
  • 2 large eggs
  • 1/4 cup coconut oil
  • 1 teaspoon vanilla extract
  • 1/2 cup flaked coconut
  • 1 cup coconut granola
  • 1 cup Driscoll's raspberries
  • Maple syrup for serving

Instructions

  1. 1. In a large bowl, whisk together flour, sugar, baking powder, soda, and salt. In a small bowl, whisk together buttermilk, eggs, coconut oil, and vanilla extract. Add liquid ingredients to the dry ingredients and stir just until combined. Do not over mix. Gently fold in the coconut, granola, and raspberries. The batter will be lumpy and that's ok.
  2. 2. Heat a griddle or pan to medium low heat. Coat with cooking spray. Drop about a 1/3 cup of batter onto heated skillet. Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a spatula, and cook until browned on the underside, 1 to 2 minutes more. Continue making pancakes until the batter is gone. Serve warm with maple syrup and extra raspberries, if desired.

Disclosure-this post is sponsored by Driscoll’s, but our opinions are our own.

Maria

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. These look and sound YUMMY!!! I know what we are having for breakfast this weekend!!! I am so excited to try them!!! I will be passing this recipe along!!! Thank you for sharing!!!

  2. I cannot get over how cute Caleb is! I love the shot of him!!
    These pancakes sound so incredible and they are the perfect HEALTHY way to start the day this holiday season! Yay!

  3. You can freeze pancakes?! What a great idea. Do you freeze them separately and then wrap them together? I would love to know.
    This combination sounds delicious, thanks for sharing the love!

    1. Yes! We always freeze pancakes. I just put them in a Ziploc freezer bag and freeze them. You can reheat them in the microwave! It’s that simple!

  4. Breakfast is my favorite meal of the day and we just had pancakes for dinner earlier this week. I like to mash up banana and put cinnamon in as well. This recipe sounds delish!

  5. I’m torn between raspberries and strawberries. Love them both equally. πŸ™‚ Your little boy is such a cutie. and I love these pancakes too. so hearty and so good.

    amy [at] utry [dot] it

  6. Oh My Goodness!! I am loving everything about these pancakes!! I love different textures mixed together so I’m really liking the idea of the granola and the added crunch in the pancakes.

  7. Now these pancakes are something my boys and hubby would definitely skarf down in a flash! They look really delish and raspberries are a favorite around here.

  8. hmmmm… the pancakes look delicious. We love breakfast around here as well and my kids love it when we do breakfast for dinner.

  9. I made these two weeks ago and LOVED them, so I’m making them again tomorrow morning. I thought they had just enough sweetness on their own, but my husband added a bit of syrup to his. Do you know what they remind me of? Hostess Raspberry Zingers – anyone remember those? Mind you, these are *a bit* healthier. πŸ™‚ Thanks, Maria, for a terrific recipe. These are in my “make again” (and again) file!

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