For a nuttier flavor, replace 1/4 cup whole-wheat flour with ground flaxseeds or ground pumpkin seeds.

In a large bowl, combine the oats and hot water. Let sit for 1 to 2 minutes until the oats are creamy and tender. Stir in oil and sugar; set aside to cool slightly.

In a medium bowl, combine the flours, baking powder, baking soda, salt and ground cinnamon; whisk to blend.

Add the milk, yogurt and banana to the oats and stir until well-blended. Beat in the egg. Add the flour mixture to the oat mixture and stir until just moistened. Place a nonstick frying pan or griddle over medium heat. Once hot, spoon 1/4 cup pancake batter into the pan. Cook for about 2 minutes, until the top surface of the pancake is covered with bubbles and the edges are lightly browned. Flip the pancake and cook for another 2 to 3 minutes. Repeat with remaining pancake batter.

• 1/2 cup old-fashioned rolled oats
• 1 cup hot water or boiling water
• 2 tablespoons canola oil
• 2 tablespoons brown sugar
• 1/2 cup whole-wheat flour
• 1/2 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/2 cup skim milk
• 1/4 cup fat-free plain yogurt
• 1 mashed banana
• 1 egg