Ingredients

• 3 eggs, lightly beaten (or egg substitute)
• 1 tablespoon brown sugar
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 1/2 cup whole wheat flour
• 1/2 cup all-purpose white flour
• 1/4 cup rolled oats (oatmeal)
• 1/4 cup cornmeal
• 1/2 cup nonfat plain yogurt
• 3/4 cup low-fat buttermilk (or make your own with milk plus lemon juice)
• 1 tablespoon margarine or 1 tablespoon canola oil

Instructions

1. Combine beaten eggs, sugar, baking powder and salt in a large bowl and stir well.

2. In a separate bowl, mix together whole wheat flour, white flour, rolled oats and cornmeal.

3. Add yogurt, buttermilk and oil (or butter or margarine) to the egg mixture and stir.

4. Fold in the flour mixture just until blended. Don't overmix!

5. Using a 1/4 cup measure, drop batter onto a hot, nonstick skillet. (I always spray with Pam.) Cook over medium heat until bubbles form on tops of pancakes. Flip pancakes over and continue cooking one minute longer or until nicely browned.