Multi-Grain Flapjacks Recipe

Name: Multi-Grain Flapjacks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 c. whole wheat flour; 1 c. all-purpose flour; 1 c. rolled oats (old-fashioned); 1/2 c. yellow cornmeal; 1 Tbsp. baking powder; 2 tsp. baking soda; 1 tsp. salt; 3/4 c. cold, unsalted butter, cut into pieces; 4 eggs; 4 c. buttermilk; 1/2 c. honey; 1 c. chopped pecans (optional); butter

Servings: persons

1 1/2 c. whole wheat flour
1 c. all-purpose flour
1 c. rolled oats (old-fashioned)
1/2 c. yellow cornmeal
1 Tbsp. baking powder
2 tsp. baking soda
1 tsp. salt
3/4 c. cold, unsalted butter, cut into pieces
4 eggs
4 c. buttermilk
1/2 c. honey
1 c. chopped pecans (optional)
butter

1
Process flours, oats, cornmeal, baking powder, baking soda and salt until well blended.
2
Add butter and process until mixture resembles coarse meal.
3
Beat eggs and buttermilk together.
4
Beat in honey.
5
Stir in flour mixture and optional nuts.
6
Heat griddle and melt butter to coat.
7
Ladle the batter to make pancakes and cook until golden on both sides.
8
Serve with butter and syrup or yogurt and fresh fruit.

3479

kcal

Calories

291

Fat

194

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 c. whole wheat flour, 1 c. all-purpose flour, 1 c. rolled oats (old-fashioned), 1/2 c. yellow cornmeal, and more.

Yes, Multi-Grain Flapjacks falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Multi-Grain Flapjacks

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