Multigrain Pancakes

• 1 cup low-fat buttermilk
• 3 tablespoons vegetable oil
• 2 egg whites, lightly beaten
• 1 1/2 cups Multigrain Pancake Mix, see below
• Vegetable cooking spray

INGREDIENTS FOR Multigrain Pancake Mix

• 1/2 cup regular oats
• 2 cups all-purpose flour
• 1/2 cup whole-wheat flour
• 1/2 cup cornmeal
• 1/4 cup unprocessed wheat bran
• 1/4 cup toasted wheat germ
• 1/4 cup sugar
• 2 teaspoons baking powder
• 1 1/2 teaspoons salt
• 1 teaspoon baking soda

Instructions:
Combine first 3 ingredients in a bowl; stir well. Add pancake mix, and stir until smooth (batter will be slightly thick).
Spoon about 1/4 cup batter onto a hot nonstick griddle or nonstick skillet coated with cooking spray. Turn pancakes when tops are covered with bubbles and edges look cooked.
Yield: 10 (4-inch) pancakes (serving size: 1 pancake).

INSTRUCTIONS FOR Multigrain Pancake Mix:
Place oats in food processor, and process until smooth. Add remaining ingredients: process until smooth. Store in a tightly sealed container in refrigerator.
Yield: 4 cups.