I just realized that I never posted my B&B specialty: raspberry sunflower seed butter granola pancakes. I even referenced it on one of the seasonal eating pages — how I substitute blackberries for raspberries in the fall. It’s crazy that I forgot, because I make pancakes for almost every guest, so where is my mind? Such is the life of a scatter-brained tech foodie mom innkeeper, I guess.
Sunflower seed butter has significantly more monounsaturated fat, magnesium, phosphorus, zinc, copper, and selenium than either almond or peanut butter.[1] I modified this recipe from one by Once Again Organic Sunflower Seed Butter. A lot of people who have these pancakes try to figure out what’s in them that makes them so great. I have substituted the granola with dried berries in a pinch and it works fine. The pan should not be too hot (325) or the fruit will burn before the pancakes cook.
Raspberry-Granola Pancakes
1 C flour
2 T organic coconut palm sugar
1 ½ t baking powder
½ t salt
1 cup milk or substitute
1 egg
1/3 C sunflower seed butter
2 T melted butter
1 t vanilla
½ pint raspberries (or seasonal berries), chopped
1 C vanilla (gluten-free) granola without nuts or dried fruit – break up any large chunks
Mix the flour, sugar, baking powder, and salt in a bowl. Whisk the milk, egg, sunflower seed butter, butter, and vanilla in a separate bowl. Add the wet ingredients to the dry ingredients, stirring just enough to combine. Gently fold in the raspberries and granola. Heat a nonstick pan or griddle over medium-low heat. Spray the pan, and add ~1/4 cup puddles of batter, spreading the batter slightly with the back of a spoon. Cook slowly until you see some bubbles in the batter and the bottom is golden brown. Flip, flatten gently with a spatula, and continue cooking until the other side is golden brown. Serve immediately.
[1] “Sunflower Seed Butter and Almond Butter as Nutrient-Rich Alternatives to Peanut Butter,” R. Thomas and S. Gebhardt; Beltsville Human Nutrition Research Center, ARS/USDA, Beltsville, MD, Oct., 2010.
