High-Octane Pancakes

Total Time Prep/Total Time: 20 min.
Yield 4 pancakes
Test Kitchen Approved
Fluffy and health-packed, these hotcakes are what we rely on to jump-start frosty winter mornings in Colorado. They keep us satisfied all morning long and are scrumptious! —Kelly Hanlon, Strasburg, Colorado

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

Directions

  1. 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.
  2. 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.

Nutrition Facts

2 pancakes: 281 calories, 9g fat (1g saturated fat), 2mg cholesterol, 450mg sodium, 41g carbohydrate (10g sugars, 3g fiber), 11g protein. Diabetic Exchanges: 3 starch, 1-1/2 fat.

Fluffy and health-packed, these hotcakes are what we rely on to jump-start frosty winter mornings in Colorado. They keep us satisfied all morning long and are scrumptious! —Kelly Hanlon, Strasburg, Colorado
Recipe Creator

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