• 1/2 cup all-purpose flour
  • 1/2 cup whole-wheat flour
  • 1/4 cup quick-cooking oats
  • 2 tablespoons yellow cornmeal
  • 2 tablespoons brown sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup 2% milk
  • 1/4 cup plain fat-free yogurt
  • 1 tablespoon vegetable oil
  • 1 large egg

Preparation:

  1. Combine first 7 ingredients; stir well. Combine remaining ingredients; stir well. Add to flour mixture, stirring until smooth.
  2. Spoon about 1/4 cup batter for each pancake onto a hot nonstick griddle or nonstick skillet. Turn pancakes when tops are covered with bubbles and edges look cooked. Serve with maple syrup and low-fat granola, if desired.

Print Friendly, PDF & Email