Granola Pancakes with Yogurt Maple Syrup

Adapted from Pancake Lovers

1 1/3 cup prepared granola

1 1/2 cups white wheat flour

1/4 cup packed brown sugar

1 tsp cinnamon

1 1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 tsp vanilla

1 TB honey

2 cups plain yogurt

2 eggs

1/4 cup cooking oil (vegetable or canola)

Fresh blueberries

Whisk together the dry ingredients.  

In a separate bowl, stir together the wet ingredients.

Combine the wet and dry and stir just until combined.

Drop batter by 1/4 cupfuls onto a preheated griddle.

Top each pancake with a handful of blueberries.  

Cook until bubbles start to pop on the pancake surface.

Flip and cook about one more minute.

Keep pancakes in a warm oven (about 200 degrees) until you're ready to serve them.  

Top pancakes with yogurt syrup (a little pure maple syrup added to plain yogurt) and more fresh blueberries.

Yield: About 12 pancakes