• ¾ cup all-purpose flour
  • ½ cup multigrain flour
  • 2 tsp baking powder
  • 1 tsp egg replacer
  • ¼ tsp salt
  • 1 ⅓ cups milk
  • 2 tbsp butter, melted
  • 2 tsp maple syrup
  • 1 tsp vanilla
  • 2 tbsp canola oil
  • 1 cup Nature’s Path Love Crunch Dark Chocolate Peanut Butter Granola
  • 1 cup mixed berries, such as blueberries, raspberries, blackberries and sliced
  • strawberries
  • Maple syrup (optional)
  • Greek yogurt (optional)


  1. Preheat oven to 425°F. Whisk together all-purpose flour, multigrain flour, baking powder, egg replacer and salt; set aside.
  2. Whisk together milk, melted butter, maple syrup and vanilla until combined; stir into flour mixture just until combined (batter will be lumpy).
  3. Let stand for 15 minutes.
  4. Heat cast iron or nonstick 10-inch skillet over medium heat; brush with oil.
  5. Pour batter into skillet. Sprinkle with granola and berries; cook for 2 or 3 minutes or until bubbles form on the surface.
  6. Transfer to oven; bake for 15 minutes.
  7. Serve with maple syrup and yogurt (if desired).

Tip: This pancake is also delicious with sliced bananas.