I love this recipe, because it is so pretty, reminds me of summer and easy to make too. I make my own pancake batter and granola, but you can use store bought and it turns out just as well.
Crunch Berry Panckes – serves 1-2
Pancake Batter to serve 1-2
1 1/2 C Low fat granola
1 1/2 C Raspberries, 1 C Blueberries, and 1/2 c Strawberries
1 tsp. Vegetable Oil
4 tsp. butter
Powdered sugar (optional)
Heat griddle over med heat. Heat with 1 tsp. of oil.
Whisk pancake mix until blended and then stir in 1/2 C granola then half of each of raspberries, blueberries and strawberries.
Drop 1 large ladle of batter onto griddle and sprinkle with 1 TB granola on top of each pancake. Cook about 3 minutes on each side.
top each with 1 Tb butter and powdered sugar along with remaining fruit and extra granola if you have.
You can serve any syrup. I use the juice from the berries and blend with maple syrup in a saucepan over low heat with a little butter to make creamy.