Whole-Grain Pancakes with Fresh Fruit and Yogurt

A combination of wheat germ, rolled oats, and whole-wheat flour make these delicious pancakes high in fiber, iron, and B vitamins. Berries add lots of antioxidants to the mix.

Ingredients

• 1 cup whole-wheat flour
• 1/4 cup rolled oats
• 1 tablespoon toasted wheat germ
• 2 tablespoons brown sugar
• 2 teaspoons baking powder

• 1/4 teaspoon salt
• 1 cup low-fat (1%) milk
• 1 1/4 cups plain nonfat yogurt
• 2 egg whites
• 2 cups raspberries or blueberries

How to make it  40 minutes



• 1

  In large bowl, mix flour, oats, wheat germ, sugar, baking powder, and salt. In another bowl, beat milk and 1/2 cup yogurt with egg whites. Add to flour mixture and stir quickly just to moisten dry ingredients.


• 2

  Spray nonstick skillet with cooking spray and heat until hot. Do not use cooking spray near flame. Measure 1/4 cup of batter for each pancake and pour into hot skillet, making 3 or 4 pancakes at a time.


• 3

  When bubbles show on top, lift pancakes with a spatula. If browned underneath, turn over and cook until other side is golden brown.


• 4

  Transfer pancakes to heated platter. Serve with raspberries and remaining yogurt. If not serving at once, cover, and keep warm in low oven.