Title: Multi Grain Pancakes
Categories: Breads, Breakfast
Yield: 4 Servings

1/2 c All-purpose flour
1/2 c Whole wheat flour
1/4 c Quick-cooking oats
2 tb Yellow corn meal
2 tb Brown sugar
1 1/2 ts Baking powder
1/2 ts Salt
1 c 2% low-fat milk
1 tb Vegetable oil
1 lg Egg

Combine first 7 ingredients; stir well. Combine remaining ingredients; stir
well. Add to flour mixture, stirring until smooth.

Spoon about 1/4 cup batter for each pancake onto a hot nonstick griddle or
nonstick skillet. Turn pancakes when tops are covered with bubbles and
edges look cooked. Serve with maple syrup and low-fat granola, if desired.

Serving size ó pancakes.

Recipe by: Cooking Light, 3/97 Posted to MC-Recipe Digest V1 #665 by
"hurlbert@concentric.net" on Jul 11, 1997