Multigrain Pancakes
- Yield 4 servings
Jessica Merchant
Ingredients
- 1/2 cup all-purpose flour
- 1/2 cup whole-wheat flour
- 1/2 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
Instructions
- Combine first 7 ingredients; stir well. Combine remaining ingredients, stir well. Add to flour mixture, stirring until smooth. Spoon about 1/4 cup batter onto a hot nonstick griddle. Turn pancakes when tops are covered with bubbles and edges look cooked. Serve with maple syrup and low fat granola if desired.
