Four-Grain Flapjacks

Submitted by Susiecat too

"A healthier version of pancakes, this is from "The Joy of Cooking" and a fantastic start to the day. One of my kids would eat these every single day if I would let him."

 

• Ready In: 20mins
• Ingredients: 13
• Serves: 6

ingredients

• 1 cup whole wheat flour
• 3⁄4 cup all-purpose flour
• 1⁄3 cup cornmeal
• 1⁄3 cup rolled oats (or quick-cooking oats)
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1⁄2 teaspoon baking soda
• 1 3⁄4 cups milk
• 4 tablespoons butter, melted (1/2 stick)
• 1⁄4 cup honey
• 3 large eggs
• 1 teaspoon vanilla

directions

1. Whisk dry ingredients together.
2. Whisk wet ingredients together.
3. Add wet mix to dry mix, stir until just combined.
4. Cook on griddle until puffy and nicely browned.
5. Serve piping hot with maple syrup, or your favorite topping!
6. You may also substitute buttermilk for the regular milk, but then you need also to increase the amount of baking soda to 1 teaspoon instead of 1/2 teaspoon.

Reviews

[Mandy]

These are great tasting pancakes, I did a half batch and used part milk, part plain yoghurt that I had to use up. My texture was a little off perhaps due to using egg substitute and the equivalent of only one egg so next time I will use real eggs. These were quite sweet so I may omit the sugar next time & just use honey. Little Miss DD & I enjoyed these with sliced banana & recipe #329546 spread over the top. Thanks Susie!

 

[Enjolinfam]

So Yummy! My family loved these! I added some chopped pecans to the mix. Thanks! Made fore 1-2-3 Zaar Tag.

 

[Outta Here]

These were a real treat! I used Splenda also, but included the honey. These were surprisingly light for having WW flour and oats ( I used WW PASTRY flour). Lots of flavor, too! I topped them with some real maple syrup, but didn't need much, since the flapjacks are sweet from the honey. I am not much on plain buttermilk pancakes, and like mine heartier, and these filled the bill!

 

[Annacia]

With a few minor adjustments this was a lovely diabetic breakfast. The sugar and honey became Splenda, I used skim milk, 2 tbsp of canola oil for the butter (a scant 1/2 tsp of butter extract added butter flavor) and egg whits only. My topping was unsweetened applesauce to which I added cinnamon. These cakes are hearty and filling without being heavy because they fluff beautifully when cooked. DH consented to have a healthy brekkie with me but he didn't for the cornmeal "grit" while I enjoyed the added texture it gave. *UPDATE*: I have now made these several times and used diferent toppings. I've used no added sugar syrup, sugar free apple butter, natural peanut butter and this Sunday morning it was Recipe #287791. The pancakes work with everything. They were sturdy enough to stand up to the PB while still being fluffy and tender inside. I've even thought making the batter thicker and trying them as muffins! This recipe is a real winner.