Crunch-Berry Pancakes

Name: Crunch-Berry Pancakes
Yield: 4
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

Crunch-Berry Pancakes was pinched from <a href="http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipe-search/breakfast-brunch-recipes/crunch-berry-pancakes" target="_blank">www.rachaelraymag.com.</a>

"At Sonny's Blue Benn Diner in Bennington, Vermont,breakfast is an all-day affair and the Crunch-Berry Pancakes werecreated by the owner, Sonny himself. Stop by in the summer, whenthe berries are harvested fresh from a local farm...."

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

Go To Recipe

review