Whole Wheat With Oatmeal Pancakes

• Dry ingredients-
• 1/3 cup quick cook oatmeal
• 2/3 cup plus 2 tablespoons whole wheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• Wet ingredients-
• 1 cup low fat milk
• 2 tablespoons yogurt
• 1 large egg

1. Mix all dry ingredients
2. In separate bowl, beat egg then add milk and yogurt.
3. Stir in dry ingredients.
4. Let stand for 5 minutes.
5. Preheat griddle until temperature reaches at least 375 F.
6. Lightly oil griddle, pour a scant 1/4 cup of batter on the griddle. Cook until bubbles appear on the top of pancakes and you see the edges begin to dry. Cook for a couple more minutes on the other side.
7. Keep warm in oven until ready to serve.
8. You can vary the amount of milk to make the pancakes thinner or thicker. Depending on the griddle, the best temperature may be between 375 and 400 F.
9. You can mix several batches of the dry ingredients and save for future preparation. Simply add 1 cup of the dry mix to the wet ingredients when you want pancakes.
10. You can add blueberries to the mix if you like, fresh are better than frozen. Frozen can add too much moisture to the mix.
11. Serve with maple syrup and any kind of fruit on the side.
12. These have to be some of the healthiest pancakes you'll ever have.

whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, wet, milk, yogurt, egg

Taken from www.epicurious.com/recipes/member/views/whole-wheat-with-oatmeal-pancakes-50130328 (may not work)