1 c. whole wheat flour
1/2 c. all-purpose flour
1/2 c. oat bran
2 tbsp. maple syrup
2 tsp. baking powder
1/2 tsp. baking soda
1 c. plain low-fat yogurt
1/4 c. water
2 lg. eggs
1 tbsp. oil
1 tsp. vanilla extract

In mixing bowl combine flours, oat bran, baking powder, and baking soda. In a second bowl combine maple syrup, eggs, yogurt, water, oil, and vanilla extract. Stir in flour mixture until just blended.

Drop by 1/4 cupfuls onto heated griddle or frying pan that is sprayed with vegetable oil. Cook, turning once, 4 minutes, until lightly browned. Cooked pancakes may be refrigerated up to 3 days or frozen up to 3 months. To serve, thaw and heat in toaster oven or microwave.