Crunch-Berry Pancakes

By Lbrowning

Ingredients

• 1 1/2 c low fat vanilla yogurt
• 1 egg plus 2 egg whites
• 1 tsp baking soda
• 1/4 tsp salt
• 1 1/4 c flour
• 1 1/2 c low fat granola
• 1 1/2 c raspberries, half chopped
• 1 c blueberries
• 2 T vegetable oil
• 4 tsp unsalted butter, room temp
• 4 tsp confectioners sugar

Preparation

Step 1

1. Heat a griddle or large nonstick pan over medium heat. whisk together the yogurt, whole egg, egg whites, and 1/2 c water until smooth. Whisk i the baking soda and salt, then whisk in the flour until just blended. Stir in 1/2 c granola, the chopped raspberries, the blueberries, and 1 T oil.
2. Drizzle 1 tsp oil on the griddle. Working in batches and using more oil if necessary, drop 1/4 cupfuls of batter onto the griddle and sprinkle about 1 T granola on top of each pancake. Cook 3 minutes and flip. serve with butter, confectioners sugar, and remaining raspberries.