Ingredients
1/3 cup plus 1 tablespoon all-purpose flour
1/4 cup quick-cooking oats
3 tablespoons toasted wheat germ
2 teaspoons sugar
1-1/4 teaspoons baking powder
1/8 teaspoon salt
2/3 cup fat-free milk
1/4 cup fat-free plain yogurt
1 tablespoon canola oil
Preparation
In a small bowl, combine the first six ingredients. In another bowl, combine the milk, yogurt and oil. Stir into dry ingredients just until moistened. Pour batter by 1/3 cupfuls onto a hot nonstick griddle coated with cooking spray. Turn when bubbles form on top of pancake; cook until second side is golden brown.
