Fluffy and health-packed, these hotcakes are what we rely on to jump-start frosty winter mornings in Colorado. They keep us satisfied all morning long and are scrumptious!

Ingredients

• 1/3 cup plus 1 tablespoon all-purpose flour
• 1/4 cup quick-cooking oats
• 3 tablespoons toasted wheat germ
• 2 teaspoons sugar
• 1-1/4 teaspoons baking powder
• 1/8 teaspoon salt
• 2/3 cup fat-free milk
• 1/4 cup fat-free plain yogurt
• 1 tablespoon canola oil

Directions

1. In a small bowl, mix the first 6 ingredients. In another bowl, whisk milk, yogurt and oil until blended. Add to flour mixture; stir just until moistened.
2. Lightly coat a nonstick griddle with cooking spray; heat over medium heat. Pour batter by 1/3 cupfuls onto griddle. Cook until bubbles form on top of pancake; cook until second side is golden brown.