Triple Grain Flapjacks

I found the basis for this recipe in a Diabetic Living Cookbook. I altered the original recipe to suit me and came up with this. We enjoyed them this morning for Labor Day breakfast.

Triple Grain Flapjacks

2 cups all-purpose flour
1/2 cup yellow cornmeal
2 1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon

1/2 cup regular rolled oats
3 Tbsp. packed brown sugar

1 egg or 1/4 cup refrigerated egg substitute
1 1/2 cups milk
1/2 cup plain yogurt
1 tsp. vanilla

2 Tbsp. cooking oil

blueberries (optional)

Mix flour, cornmeal, baking powder, salt and cinnamon in large bowl.

In blender, coarsely chop the oatmeal and brown sugar.

Add to flour mixture and blend well. Make a well in the center for the wet ingredients. Add and stir until just moistened. Let stand a few minutes to thicken slightly.

Lightly coat a nonstick griddle or heavy skillet with cooking spray or cooking oil. For each pancake pour about 1/4 cup batter on hot griddle or skillet. Cook for 1 1/2 to 2 minutes on each side or until pancakes are golden brown, have bubbly surfaces and edges are slightly dry. Serve warm.

(If your batter is too thin, add a bit more flour until you get the right consistency. If too thick add a bit more milk. I used homemade yogurt for this and it is usually a little thinner than store bought so I upped the flour.)