High-Octane Pancakes

• 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

1. In a small bowl, mix the first six 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. Freeze option: Freeze cooled pancakes between layers of waxed paper in a resealable plastic freezer bag. To use, place a stack of two pancakes on a microwave-safe plate and microwave on high until heated through, about 1 minute.

flour, quickcooking oats, toasted wheat germ, sugar, baking powder, salt, milk, yogurt, canola oil

Taken from www.tasteofhome.com/recipes/high-octane-pancakes/ (may not work)