Crunch Berry Pancakes

Ingredients

• 1 1/2 cups low-fat vanilla yogurt

• 1 egg plus 2 egg whites

• 1 teaspoon baking soda

• 1/4 teaspoon salt

• 1 1/4 cups flour

• 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 confectioners' sugar

Preparation

• Heat a griddle or large non-stick 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.

• Drizzle 1 teaspoon oil on the griddle. Working in batches and using more oil if necessary, drop 1/4 cupful 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 confectioners' sugar and the remaining raspberries.