• 1/2 cup uncooked oats, quick or old fashioned
• 1/2 cup plain yogurt or buttermilk (or milk mixed with 1/2 teaspoon of vinegar and left to stand for a few minutes)
• 1/2 to 3/4 cup milk
• 1 egg or 2 egg whites, beaten
• 1 tablespoon canola oil
• 2 tablespoons packed brown sugar
• 1/2 teaspoon salt, as desired
• 1 teaspoon baking powder
• 1 cup flour, preferably half whole wheat and half white

Mix the oats, yogurt, and milk and set aside for 15 to 20 minutes to soften oatmeal.

Beat in the egg and oil until well then add sugar and salt, baking powder and flour. Stir until just moistened.

Let the batter stand for 5 minutes before cooking.

Heat a lightly oiled or nonstick griddle over medium-high heat. Pour about 1/4 cup batter for each pancake onto the griddle.

Serve with syrup, honey, applesauce, or yogurt.

Yields 6 6-inch pancakes with 330 Calories: 84 grams Carbohydrate, 13 grams Protein, 8 grams Fat.