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.