In honor of National Pancake Day Here is a really quick idea!
From Betty Crocker.
1 package (16.4-oz) frozen microwave pancakes or buttermilk microwave pancakes (12 pancakes)
1 cup Yoplait® Low-fat creamy strawberry yogurt (from 2-lb container)
1 cup Yoplait® Low-fat vanilla yogurt (from 2-lb container)
1 can (8 oz) crushed pineapple in unsweetened juice, drained
1/2 cup fresh blueberries
2 tablespoons granola
1. MICROWAVE DIRECTIONS: Remove plastic wrap from 2 stacks of pancakes; place on microwave-safe plate. Microwave on High for 2 minutes 15 seconds to 2 minutes 45 seconds or until pancakes are hot and no firm spots remain. DO NOT OVERHEAT. Repeat with remaining 2 stacks.
2. Cut each banana in half lengthwise and crosswise, making 4 pieces each.
3. To serve, place 2 pancakes on each serving plate. Top each with 2 banana pieces, 1/6 each of strawberry yogurt, vanilla yogurt, pineapple and blueberries. Sprinkle each serving with granola. Garnish with strawberries.