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By: Kayla ..
| Description: | ||
| Time: | 30 min (15 min to prepare, 15 min to cook) | |
| Meal type: | Breakfast | |
| Ethnicity: | ||
| Number of Servings: | 4 | |
| Ingredients: | ||
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1 1/2 cups low-fat vanilla yogurt 1 medium egg, plus 2 egg whites 1 teaspoon baking soda 1/4 teaspoon salt 1 1/2 cups low-fat granola 1 1/2 cups raspberries, half chopped 1 cup blueberries 2 tablespoons vegetable oil 4 teaspoons unsalted butter, at room temperature 4 teaspoons confectioner's sugar |
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| Directions: | ||
| 1. Heat a griddle or large nonstick pan over medium heat. Whisk together the yogurt, whole egg, egg whites, and 1/2 cup water until smooth. Whisk in the baking soda and salt, then whisk in the flour until just blended. Stir in 1/2 cup granola, the chopped raspberries, the blueberries and 1 tablespoon oil. 2. Drizzle 1 teaspoon 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 tablespoon granola on top of each pancake. Cook until bubbles appear on the surface, about 3 minutes. Flip and cook until springy to the touch, about 1 minute. Divide the pancakes among 4 plates. Top each stack with 1 teaspoon each butter and confectioner's sugar and the remaining raspberries. |
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| Notes: | ||
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