1 1/4 c. skim milk
3 Tbsp. corn oil
1 (8 oz.) container low-fat
1/4 c. honey
1 tsp. vanilla
1 1/4 c. unsifted flour
1/2 c. fine oats or wheat bran
1 tsp. baking powder
1 tsp. baking soda
In large bowl beat eggs with whisk until frothy. Beat
in milk, corn oil, yogurt, honey and vanilla until blended.
Add remaining ingredients; beat until blended. For each
pancake, spoon 3 tablespoons batter onto hot, lightly greased
griddle. Cook over medium-high heat, turning once, 2 minutes
or until browned. If desired, serve with sliced fruit. Makes
24 (4-inch) pancakes. Each serving (3 pancakes) is 290 cal-
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