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Title: Multi Grain Pancakes
Categories: Bread Breakfast
Yield: 4 Servings
| 1/2 | c | All-purpose flour |
| 1/2 | c | Whole wheat flour |
| 1/4 | c | Quick-cooking oats |
| 2 | tb | Yellow corn meal |
| 2 | tb | Brown sugar |
| 1 1/2 | ts | Baking powder |
| 1/2 | ts | Salt |
| 1 | c | 2% low-fat milk |
| 1 | tb | Vegetable oil |
| 1 | lg | Egg |
Combine first 7 ingredients; stir well. Combine remaining ingredients; stir well. Add to flour mixture, stirring until smooth.
Spoon about 1/4 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 = 3 pancakes.
Posted to MM-Recipes Digest V4 #5 by Lisa Clarke Recipe by: Cooking Light, 3/97
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