Pancakes:

1 cup all-purpose flour
1 packet cinnamon flavored Quaker Weight Control instant oatmeal
4 tablespoons of Splenda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup 2% milk
1 4oz. cup of Dannon Light and Fit Yogurt any flavor (I prefer vanilla)
2 large egg whites

Combine ingredients, stir well; it will be thick. Spoon 1/4 cup batter (I spread it out a little) for each pancake onto a hot nonstick griddle or nonstick skillet. Turn pancakes when tops are covered with bubbles and edges look cooked. Makes 9 pancakes at 2 points a piece. Serve with sugar free syrup.