Raspberry Coconut Granola Pancakes

By Maria Lichty

Updated March 26, 2019

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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’s “Made 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!

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.

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!

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!

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:)

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!

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!

Kick-off  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! 🙂

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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Vegetarian

Raspberry Coconut Granola Pancakes

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

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

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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. 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. Heat a griddle or pan to medium low heat. Coat with cooking spray. Drop about a ⅓ 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.

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