Breakfast recipe


yields: 6 Servings


  • 1 1/2 cups plain lowfat or nonfat yogurt
  • 1/2 cup low fat milk
  • 2 eggs
  • 4 Tbsp. canola oil, divided
  • 1 cup whole-wheat flour
  • 1/3 cup all-purpose flour
  • 1/3 cup quick oats
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda


  1. Combine yogurt, milk, eggs, and 3 Tbsp. oil. Mix well. In another bowl, combine flours, oats, baking powder, and soda. Mix well. Gently fold wet ingredients into dry until moistened. Avoid overmixing.
  2. Lightly grease a nonstick skillet with remaining oil and heat on medium heat. Working in batches, spoon 1/4 cup batter onto the skillet. Cook until golden and bubbling (2–3 minutes), then turn and continue to cook 1 minute.
  3. Serve pancakes with warm maple syrup and fruit.