Morgan's Power Breakfast

Morgan's Power Breakfast



2 cups gluten-free flour

2 tsp baking powder

1 tsp baking soda

¼ tsp salt

2 tsp cinnamon

2 cups unsweetened vanilla almond milk

2 Tbsp maple syrup

2 large eggs

2 Tbsp coconut oil, melted

2 tsp pure vanilla extract

1 ½ cups Park Lane Pantry granola

1 ½ cups fresh blueberries

2 Tbsp honey 


  1. In a large bowl whisk together flour, baking powder, baking soda, salt & cinnamon. In a smaller bowl, combine almond milk, maple syrup, eggs, melted coconut oil & vanilla. Add wet ingredients to dry and stir until just combined, being careful not to over mix. Gently stir in 1 cup of the Park Lane Pantry granola and 1 cup of the blueberries. Batter will be lumpy.
  2. Heat griddle or large skillet and spray with a non-stick cooking spray. Spoon ¼ cup of batter onto the heated griddle. Cook until most bubbles on the tops of the pancakes have burst, about 2 minutes. Flip and cook an additional 1-2 minutes. Transfer to plate and continue with the remaining batter. Serve topped with a drizzle of honey, a sprinkle of Park Lane Pantry granola and fresh blueberries.