Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | All-purpose flour |
| ½ cup | Whole wheat flour |
| ¼ cup | Quick-cooking oats |
| 2 tablespoons | Yellow corn meal |
| 2 tablespoons | Brown sugar |
| 1½ teaspoon | Baking powder |
| ½ teaspoon | Salt |
| 1 cup | 2% low-fat milk |
| 1 tablespoon | Vegetable oil |
| 1 large | Egg |
Combine first 7 ingredients; stir well. Combine remaining ingredients; stir well. Add to flour mixture, stirring until smooth.
Spoon about ¼ 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.
Serving size ó pancakes.
Recipe by: Cooking Light, 3/97 Posted to MC-Recipe Digest V1 #665 by "hurlbert@..." <hurlbert@...> on Jul 11, 1997