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 cup 2 percent reduced-fat milk
1/4 cup plain fat-free yogurt
1 tablespoon vegetable oil
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 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.
—Submitted by Gail Fitzgerald, Clayton, Calif.
Nutritional facts per serving: 276 calories, 7g fat, 58mg cholesterol, 10g protein, 45g carbohydrates, 3g fiber, 442mg sodium