Source: dLife

Wheat, oat, and corn pancakes with blueberries or currants.

Servings

1.5 cup white all purpose flour
0.5 cup yellow cornmeal
2.5 tsp low sodium baking powder
0.5 tsp salt
0.5 cup Oats, rolled, old fashioned
3 tbsp packed brown sugar
0.25 cup Egg Substitute, Better 'N Eggs, frozen , thawed (or 1 egg)
1.75 cup fat free milk
0.25 cup lowfat plain yogurt
3 tbsp canola oil
0.5 cup Blueberries, dried (or currants; optional)
1 cooking spray

1 Stir together flour, cornmeal, baking powder, and salt in a large bowl.
2 Combine oats and brown sugar in a blender or food processor. Cover and blend or process until oats are coarsely ground.
3 Stir oat mixture into flour mixture. Make a well in the center of the flour mixture.
4 Combine egg product, milk, yogurt, and oil in a medium bowl, and beat with a fork until combined.
5 Add the egg mixture all at once to the flour mixture, and stir just until moistened (batter should be lumpy and thin). Let stand for 10 minutes to thicken slightly, stirring once or twice. If desired, gently fold in blueberries or currants.
6 Lightly coat an unheated nonstick griddle or heavy skillet with cooking spray, and then preheat over medium heat.
7 For each pancake, pour about 1/4 cup of the batter onto the hot griddle or skillet, and cook over medium heat for 1 1/2 to 2 minutes on each side or until pancakes are golden brown, turning to second sides when pancakes have bubbly surfaces and edges are slightly dry.

Snipped dried cherries or cranberries can also be used instead of the optional blueberries or curants. Serve with maple syrup if desired.