Fall for these fluffy pancakes that are vegan and just a bit nutty. Ackees are no stranger to the breakfast menu and neither are pancakes. In this recipe however, the ackees are used to replace both the eggs and oil/butter. Their slightly nutty flavour that comes out in sweet applications like this make them a natural pair for granola.
I love making granola at home and rarely make it the same way twice. What goes in it is usually a function of what ingredients I have laying around at the time but the ratio is more or less the same and I’ve included my recipe guide below that you can use to make your very own. For me yogurt isn’t complete without a sprinkle of granola on top, I even like to add it on top of my oatmeal for extra texture and of course a handful here and there for a snack.
Ackee pancakes and waffles have been on my to do list for a while now and with the temperatures dropping I’ve found myself leaning more and more towards warm, comforting spiced notes and thus this pairing.
Mess is minimal, all you need is a bowl and a whisk and a blender for the wet ingredients.
Whenever I make pancakes with add-ins I sprinkle them on top the batter after pouring it onto the flattop as opposed to mixing them into the batter. In the case of soft berries it means they aren’t smashed and throwing off the colour of the batter, and in this case the granola stays more crisp than had it been mixed in.
I used a 50/50 mix of cake and wholewheat flour, I also tested a 50/50 mix of all-purpose and wholewheat flour; both mixes yield the same result in the final product however, you may have to add a couple more tablespoons of milk if you use all-purpose flour. If you like you could use all of one kind of flour, in the case of wholewheat, the flavour of the wheat may overpower the flavour of the ackee and if you use all all-purpose or cake flour the ackee flavour will be more pronounced.
I bought some good quality almond extract from a local spice store, the smell and the flavour is amazing! I’ve been loving it in everything lately from my protein shakes to my coffee and tea, so naturally I put a splash of that in these pancakes! It amplifies the nutty flavour and is just SOOOO good! 😍 It is of course optional and you could use vanilla alone or any flavoring you like.
To serve I sprinkled even more granola on top of the pancakes and drizzled them with maple syrup 👌🏾fall breakfast complete!
What do you think? As always, feel free to share your thoughts in the comments section below. If you make this or any of the recipes from this site, be sure to #amazingackee and @amazingackee so that I can see your posts across social media.
Until next time, thanks for stopping by😊
Granola Ackee Pancakes
- 1 cup Flour* 1/2 cake or all-purpose flour and 1/2 wholewheat flour
- 2 tbsps Sugar**
- 1/2 tsp Cinnamon I use Vietnamese cinnamon, if you're using regular cinnamon you can bump this up to 1 tsp
- 1/4 tsp Nutmeg freshly grated
- 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- Pinch Salt
- 1 1/4 to 1 1/2 cup Almond/Soy Milk less 1 tablespoon†
- 1 tbsp Apple cider vinegar
- 1 tsp Vanilla Extract
- 1/2 tsp Almond Extract
- 2/3 cup Parboiled Ackee
- Granola as needed
In a mixing bowl combine all the dry ingredients, whisk well to combine.
Combine all the wet ingredients and ackee in a blender and process till smooth (use the lesser amount of milk to blend)
Pour ackee mix into the dry ingredients and whisk till combined.
Add more milk a tablespoon at a time if the batter is too thick.
Heat a nonstick skillet or your flattop and spray with nonstick cooking spray.
Scoop desired amount of batter onto prepared surface and sprinkle with granola before the edges set.
Cook for about a minute or two, flip once edges have set and cook on the other side till done.
Keep warm till ready to serve.
Serve with more granola, maple syrup and fruit if desired.
*You can use all cake, all-purpose or wholewheat flour instead of a blend. If you use all cake flour or all all-purpose flour, the ackee flavour will be more pronounced and you will use less milk. If you use all wholewheat flour the ackee flavour will be muted and you'll have to use more milk.
**You can use whichever sugar/sweetener you like. If you like a less sweet pancake you can reduce the sugar to 1 tbsp if you prefer them to be sweeter you can increase the sugar to 4 tbsps.
†To measure the milk less 1 tablespoon, I usually pour the tablespoon of vinegar into the measuring cup then fill up to the mark needed.
20 Minute Granola
- 2 cups Rolled oats
- 2 cups Nuts and seeds*
- Hearty pinch of salt
- Splash of vanilla
- 1/4 cup Oil
- 1/4 cup Maple syrup/Agave/Honey
- 1 tbsp Molasses optional (I add this mostly for colour)
- Cinnamon nutmeg or spice blend, as desired, optional
- Add-ins optional**
Preheat oven to 350F
Spray a 9x13-inch sheet pan with nonstick spray or line with parchment paper
Combine all ingredients except for the add-ins in a bowl and mix well.
Spread evenly onto the prepared sheet and bake 10 to 15 minutes.
At the half way point, mix and toss gently with a spatula so that all the granola colors evenly.
Once done, remove from oven and let cool before adding add-ins.
Keep in an airtight container.
*Use whatever you like, I usually make up the 2 cups from a combination of whatever I have left over, for example: cashews, almonds, unsweetened coconut flakes, pepitas, sunflower seeds, pecans, walnuts, sesame seeds, pistachios
**Again you can use whatever you like, dried fruit such as raisins, apricots or cherries. You can also add chocolate chips or cacao nibs.