Multigrain Pancakes

Featured Article, Food, Recipes
on January 30, 2013

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
1/2teaspoon salt
1 cup 2 percent reduced-fat milk
1/4 cup plain fat-free yogurt
1 tablespoon vegetable oil
1 egg

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.

Serves 4

—Submitted by Gail Fitzgerald, Clayton, Calif.

Nutritional facts per serving: 276 calories, 7g fat, 58mg cholesterol, 10g protein, 45g carbohydrates, 3g fiber, 442mg sodium

This recipe originally appeared as Multigrain Pancakes on