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Recipe Summary test

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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 confectioners' sugar and the remaining raspberries.

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