Fluffy and health-packed, these hotcakes, keep us satisfied all morning long and are scrumptious!
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
- In a small bowl, mix the first 6 ingredients. In another bowl, whisk milk, yogurt and oil until blended. Add to flour mixture; stir just until moistened.
- Lightly coat a nonstick griddle with cooking spray; heat over medium heat. Pour batter by 1/3 cupfuls onto griddle. Cook until bubbles form on top of pancake; cook until second side is golden brown.
- Freeze option: Freeze cooled pancakes between layers of waxed paper in an airtight freezer container. To use, place a stack of 2 pancakes on a microwave-safe plate, and microwave on high until heated through, about 1 minute.