Categories: Breakfast, Brunch

Ingredients

• 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

Directions

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.

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