Power-Packed Multigrain Pancakes (6 servings) 3 eggs - lightly beaten 1 Tablespoon brown sugar 1 Tablespoon baking powder 1 teaspoon salt 1/2 cup whole wheat flour 1/2 cup unbleached white flour 1/4 cup rolled oats 1/4 cup cornmeal 1/2 cup nonfat plain yogurt 3/4 cup low-fat buttermilk 1 Tablespoon melted butter or margarine or canola oil These pancakes are packed with the nutritional powers of heart-healthy oats, fiber-rich whole wheat, iron-rich corn meal and osteoporosis-fighting yogurt. It isn't necessary, but the texture of the pancakes is better if you grind the oats to a flour consistency in a food processor. The batter also benefits from a rest after mixing. Letting it set for 30 minutes before cooking will soften both the oats and the corn meal. The flavor from the buttermilk and brown sugar is great, but you might consider adding a teaspoon of vanilla and/or cinnamon to give them just a little more pizazz. (Photos: Mr Breakfast, August 2014) How To Make Power-Packed Multigrain Pancakes Combine beaten eggs, sugar, baking powder and salt in a large bowl and stir well. In a separate bowl, mix together whole wheat flour, unbleached white flour, oats and cornmeal. Add yogurt, buttermilk and melted butter to the egg mixture and stir. Fold in the flour mixture just until blended. Don't overmix! Using a 1/4 cup (60mL) measure, drop batter onto a hot, nonstick skillet. Cook over medium heat until bubbles form on tops of pancakes. Flip pancakes over and continue cooking 1 minute longer. These are made with wheat flour, white flour, cornmeal and oats. We sometimes add a tablespoon or 2 of toasted wheat germ for added nutrition. Mr Breakfast would like to thank mrbreakfast_lvr for this recipe. Recipe number 2083. Submitted 7/9/2007.