Whole-Grain Breakfast Pancakes

Ingredients

• 1 cup whole wheat or white wheat flour
• ¼ cup rolled oats, uncooked
• 1 tablespoon toasted wheat germ
• 2 tablespoons brown sugar
• 2 teaspoons baking powder
• 1 cup skim or 1% milk
• 1¼ cups plain nonfat Greek yogurt
• 2 egg whites
• 2 cups assorted fresh berries

Directions

1. In mixing bowl whisk together the flour, oats, wheat germ, sugar, and baking powder.
2. In another bowl whisk together the milk and ½ cup yogurt with the egg whites. Add to the flour mixture and stir just until moistened. Batter will be lumpy – that’s okay.
3. Coat a nonstick skillet with cooking spray; heat until hot.
4. Measure ¼ cup batter per pancake. Pour into the hot skillet, making 3-4 pancakes at a time. When bubbles show up on the top of the pancakes, flip with a spatula. Cook until golden browned.
5. Transfer pancakes to a serving platter. Serve pancakes with fresh berries and a dollop of yogurt. 

Make 12 pancakes.