Details

• Servings: 4
• Serving Size: 2 pancakes

Ingredients

• 1/2 cup all-purpose flour
• 1/2 cup multi-grain flour
• 1/4 cup quick-cooking oats
• 2 Tbsp yellow cornmeal
• 2 Tbsp brown sugar
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup skim milk
• 1/4 cup fat-free vanilla yogurt
• 1 Tbsp canola oil
• 1 large egg, lightly beaten

Preparation

1. In a large bowl, combine the flours, oats, cornmeal, brown sugar, baking powder and salt. In a medium bowl, whisk together the milk, yogurt, oil and egg. Add the wet ingredients to the dry ingredients and stir until combined well.
2. Lightly coat a griddle or skillet with nonstick cooking spray. Preheat griddle or skillet to medium high.
3. With a ladle, pour about 1/4 cup batter onto griddle for each pancake. With a spatula, flip pancakes when tops are covered with bubbles and edges look cooked. Cook until both sides are browned.