Berry Yogurt Parfait Pancakes

Every meal should be red, white and blue on Memorial Day! Top off your breakfast with yogurt and berries for an easy (and delicious) patriotic dish.

INGREDIENTS

Batter:

• 1 1/4 cups all-purpose flour
• 1/2 cup whole wheat flour
• 1 tablespoon sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 3/4 cups low-fat buttermilk
• 1 egg
• 1 tablespoon unsalted butter melted
• 1/8 teaspoon almond extract

Topping:

• 1 1/2 cups low-fat plain or vanilla yogurt
• 3/4 cup low-fat granola
• 3 cups mixed berries (strawberries, blueberries, raspberries)

INSTRUCTIONS

1. In a large bowl, whisk together flours, sugar, baking powder, baking soda and salt. In a separate bowl, whisk together buttermilk, egg, butter and almond extract. Pour wet ingredients into dry and mix until smooth (the batter will be thick.)
2. Heat griddle or large skillet coating with cooking spray over medium heat. Pour 3 tablespoons batter onto griddle and cook until bubbles on pancake start to break (about 2 minutes.) Flip with spatula and cook other side until golden brown. Repeat until batter is gone.
3. To assemble each serving, place one pancake on a plate and spread 2 tablespoons of yogurt on top. Top with ¼ cup berries and sprinkle with 1 tablespoon granola. Top with a second pancake and spread an additional 2 tablespoons vanilla yogurt on top. Top with another ¼ cup berries and another 1 tablespoon granola. Repeat to make remaining 5 servings.

Recipe courtesy of Midwest Dairy.