Our family loves these pancakes. They are hearty and delicious. They are also an open canvas -- add fruit, nuts, or even chocolate chips! I got the base of this recipe from a woman with five precious little girls, who got it from a friend, who got it from who knows who. They are our favorite flapjacks, indeed, and our go-to recipe when a cold morning hits and there's time to whip them up and enjoy them!
makes 10-12 pancakes (1/4 c batter each)
Serving suggestions: maple syrup, jam, PB, apple butter, fresh fruit
What you'll need:
- 1/2 cup all purpose flour
- 1/2 cup whole wheat flour
- 1 cup quick oats OR old fashioned oats - just pulse them a couple times in the food processor
- 1/4 cup brown sugar
- 2 tsp baking powder
- 2 tsp cinnamon
- 1/2 tsp salt
- 1 cup milk (almond or regular)
- 1/3 cup applesauce, unsweetened OR vegetable oil
- 2 eggs, beaten OR 2 flaxseed meal (add 1/4 cup water to wet ingredients)
- 1 tsp vanilla
What you'll do:
- Combine all dry ingredients in a bowl.
- Combine all wet ingredients in a separate (larger) bowl.
- Add dry to wet and combine until all moist.
- Let sit 3-5 minutes to let oats absorb some of the liquid.
- Spoon 1/4 cup of batter onto a hot (medium heat) lightly oiled skillet. Let brown each side for about 3 minutes until done.
NOTES:The flaxseed pancakes won't "bubble" like a normal pancake, so check it with a spatula, they are still fluffy, but a little more crumbly.