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Brown sugar oatmeal pancakes are a back to school treat for breakfast. Top a fresh stack of pancakes with homemade granola and enjoy!


Brown Sugar Granola
1 cup Rolled Oats
1/3 cup Coarsely chopped pecans
2 tablespoons C&H Golden Brown Sugar
2 tablespoons Coconut oil, melted
1/4 teaspoon Ground cinnamon
Pinch of salt
Brown Sugar Oatmeal Pancakes
2/3 cup Rolled oats
1 cup All-purpose flour
1/2 teaspoon Baking soda
1/4 teaspoon salt
1/3 cup C&H Dark Brown Sugar
1 Large egg
2 tablespoons Coconut oil, melted
1 cup Buttermilk


1.Preheat oven to 325 degrees. Grease a 12 x 9-inch baking pan and set aside.

2.In a medium bowl, combine rolled oats, pecans, C&H Golden Brown Sugar, coconut oil, cinnamon and salt. Spread evenly on prepared baking pan.

3.Bake for 25 minutes, until golden brown. Stir the granola twice while it’s baking to prevent burning. Transfer to a large piece of aluminum foil to cool.

4.In a large bowl, whisk together the dry ingredients—rolled oats, flour, baking soda, salt and sugar. In a separate, smaller bowl, whisk together the wet ingredients—egg, coconut oil and buttermilk. Add wet ingredients to the dry ingredients and stir just until moistened.

5.Pour about 1/3 cup batter onto a hot, greased griddle or cast-iron skillet over medium heat. Cook until bubbles form at the top and they become small (the edges of the pancakes will look set). Flip and cook the other side until golden brown.

6.Stack desired number of pancakes on a plate. Top with granola and pour maple syrup over the pancakes. Enjoy!

To keep the pancakes warm before serving, turn oven on to 250 degrees. Place cooked pancakes on a baking sheet in the oven to keep warm until serving.

Vegetable oil or canola oil may be used in place of coconut oil.


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