Granola Pancakes with Bananas


recipe adapted from Betty Crocker’s Cookbook

published by Golden Press, New York

This is another recipe that was inspired by our anniversary trip to Florida.  Our hotel served breakfast and every morning I ordered granola pancakes with bananas.  The pancakes were soft and fluffy, the granola was chewy, the bananas were sweet, and one morning they even put a scoop of peanut butter on top.

The granola I used is a store brand (read generic) cereal.  I bought the plainest one, without raisins.  The pancake batter is from the recipe I’ve used since Mark and I got married.  These are the only pancakes my kids know, they have eaten them their whole lives (and sometimes with chocolate chips in them).  I’ve had granola pancakes before and the bananas were in the batter.  At the hotel, the pancakes were served with sliced bananas on top of each pancake.  I think I like it that way better.

I had a few more vacation photos that I wanted to share with you.  The grounds of our hotel were beautiful, tropical and had a marina on one side.  Our first night at the hotel, we were eating dinner in the restaurant, looking across the marina.  We watched as a guy walked downstairs from his apartment, and dropped a fishing line into the marina which was about ten feet from his staircase.  About three minutes later he pulled up a fish and his wife/girlfriend came downstairs and brought the fish back to their apartment.  He continued to fish and about five minutes later he caught another one and went home with it.  The whole thing seemed unreal.  Enjoy!



1 egg

1 cup all-purpose flour

3/4 cup milk

2 Tablespoons oil

1 Tablespoon sugar

1 Tablespoon baking powder

1/2 teaspoon salt

1/2 cup granola cereal

fruit, butter, syrup, peanut butter, etc.


1. Beat egg with whisk until fluffy, beat in all but the granola until smooth (for thinner pancakes, add in additional milk now).  Toss in granola and mix well.


2. Heat the griddle.  Drop batter onto the hot griddle with a large spoon, ladle, or pitcher.  Cook until puffed and dry around the edges.  Turn pancakes and cook other side until golden brown.

3. Serve pancakes hot, stacked with sliced bananas (or other fruit of choice), and drizzled with syrup.


St. Petersburg, Florida


hotel grounds


hotel marina


St. Petersburg Beach



Everyday Granola by Molly Wizenberg

courtesy of

This is a basic recipe that can be varied to suit your family’s taste simply by changing the nuts, spices and fruits.  I made this batch using pecans and raisins.  However, it would be equally good made with walnuts and dried cranberries, or even slivered almonds and dried cherries.  Next time I make it I’m going to try peanut butter powder and peanuts (that is Bobby’s favorite flavor).  There are so many options.



3 cups old-fashioned oats

1 cup coarsely chopped pecans

1/2 cup unsweetened shredded coconut

3 Tablespoons packed brown sugar

1 teaspoon cinnamon (the recipe calls for 3/4 teaspoon cinnamon and 1/2 teaspoon ginger, but I wanted to keep it simple)

1/4 teaspoon salt

1/3 cup honey

2 Tablespoons vegetable oil

1 cup dried fruit



1. Preheat oven to 300 degrees.  Line a rimmed baking sheet with parchment paper, or use a rimmed baking stone that has been sprayed with Pam.


2. In a small saucepan, combine the honey and the oil.  Combine all the other dry ingredients, except for the fruit, in a large bowl and stir to combine.

3. Heat the honey and oil over medium heat until it is smooth.  Pour the honey mixture over the oat mixture and toss well to combine.


4. Spread the granola on the prepared baking sheet and bake until it is golden, stirring every 10 minutes, for about 40 minutes.

5. Place baking sheet on a rack.  Stir the granola and allow to cool.  Add in the fruit. (I add my fruit in after I remove it from the oven, but before it is cool).  Store the granola in an airtight container, it can be made up to one week ahead.

*In the past I have added wheat germ to my granola, it imparts a nice nutty flavor.