These delicious wholegrain pancakes are a great way to start the day. Don't orry if you don't have four people at your breakfast table; make the whole batch, store refrigerated in an airtight container and the cooked pancakes can be reheated in the toaster oven up to several days later. Nonfat cottage cheese and sliced bananas make great toppings but my Kid Friendly Blueberry Sauce complements these flapjacks as well.

Ingredients:

• 1 cup Arrowhead Mills Organic Stone Ground Whole Wheat Flour
  
• 1/3 cup Quaker quick cooking oatmeal
  
• 2 tablespoons brown sugar
  
• 1 teaspoon baking powder
  
• 1/4 teaspoon baking soda
  
• 1/8 teaspoon salt
  
• 1 cup nonfat milk
  
• 1/4 cup plain nonfat yogurt
  
• 1 tablespoon canola oil
  
• 1 egg
  
• 1-1/2 cups (6 ounces) fresh blueberries, picked over and rinsed
  

Toppings:


• Sliced bananas
• Fat-free Cottage Cheese
• Blueberry Sauce, A Kid Friendly Recipe (see recipe)

Directions:


1. In a medium-size mixing bowl, combine the flour, oatmeal, brown sugar, baking powder, baking soda and salt. In a separate bowl, mix together the milk, yogurt, oil and egg. Add the liquid mixture to the dry mixture. Mix well. Gently stir in the blueberries.




2. Heat a nonstick griddle or skillet over medium heat. When it is hot, use a 1/4 cup measuring cup to slowly pour the batter onto the griddle. Repeat every 5 inches until the griddle is full. When the top of the pancakes become speckled with bubbles and the bottom is lightly brown, use a spatula to flip them. Cook the second side for about half the time, until it is lightly browned. Transfer to a plate and repeat the process until all the batter is used up.



For an extra well-balanced breakfast, serve the pancakes with 1 small sliced banana and 1/2 cup cottage cheese per person.