Four Grain Flapjacks
Start your morning right with these hearty and wholesome Four Grain Flapjacks, a breakfast classic with a nutritious twist. Crafted from a blend of rolled oats, whole wheat flour, all-purpose flour, and cornmeal, these flapjacks boast a satisfying texture and earthy, nutty flavor that sets them apart from ordinary pancakes. A touch of buttermilk and vanilla gives these golden beauties a tangy sweetness, while a short resting period allows the grains to fully hydrate for a perfectly fluffy bite. Quick and easy to prepare in just 30 minutes, these protein-packed flapjacks are perfect for busy mornings or leisurely weekend brunches. Serve them warm with maple syrup, fresh fruit, or creamy yogurt for a delicious, fiber-rich start to your day. Whether you’re looking for a healthy pancake recipe or a creative twist on a breakfast staple, these Four Grain Flapjacks are sure to impress.
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Recipe Information
Ingredients
- 0.5 cup rolled oats
- 0.5 cup whole wheat flour
- 0.5 cup all-purpose flour
- 0.25 cup cornmeal
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1.5 cups buttermilk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- cooking spray or additional butter
Instructions
In a blender or food processor, pulse the rolled oats a few times until they resemble coarse flour. Transfer to a large mixing bowl.
Add the whole wheat flour, all-purpose flour, cornmeal, granulated sugar, baking powder, baking soda, and salt to the bowl. Whisk together to combine the dry ingredients evenly.
In another bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until fully blended.
Pour the wet ingredients into the bowl of dry ingredients. Gently stir with a spatula until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Let the batter rest for about 5 minutes to allow the grains to hydrate and the baking powder to activate.
Heat a non-stick griddle or large skillet over medium heat. Lightly grease it with cooking spray or a small amount of butter.
Scoop 1/4 cup of batter onto the griddle for each flapjack, spacing them apart as they will spread slightly.
Cook for 2-3 minutes, or until bubbles form on the surface and the edges appear set. Flip the flapjacks and cook for another 2 minutes, or until golden brown and cooked through.
Repeat with the remaining batter, greasing the griddle as needed between batches.
Serve warm with your favorite toppings such as maple syrup, fresh fruit, or yogurt.
Nutrition Facts
Calories |
1384 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.4 g | 59% | |
| Saturated Fat | 24.1 g | 120% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 288 mg | 96% | |
| Sodium | 2583 mg | 112% | |
| Total Carbohydrate | 203.8 g | 74% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 44.5 g | ||
| Protein | 42.9 g | 86% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 507 mg | 39% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 1130 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
