Feelgood Flapjacks

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It’s Pancake Tuesday! I don’t know about you, but any excuse for breakfast for dinner and I’m all over it! I’m posting the popular pancake recipe from my first cookbook, Real Food For Real Families, which is a weekend tradition in our house. Try these Feelgood Flapjacks with my delicious, healthier Ain’t Jemima Syrup (recipe here). Why not make a double batch and freeze your pancakes? Then you can pop them into the toaster or toaster oven on a busy weekday morning.

Feelgood Flapjacks
  1. 1.5 c whole wheat flour
  2. 1/2 c all-purpose flour
  3. 1/3 c ground flaxseed (also called flax meal)
  4. 1/4 c oat bran (or wheat bran, or additional ground flax, you choose)
  5. 1/4 c sugar
  6. 4 tsp aluminum-free baking powder
  7. 1 tsp sea salt
  8. 1 tsp cinnamon
  9. 2 large eggs, beaten
  10. 1.5 c almond, soy or cow's milk
  11. 1/4 c olive oil
  12. 1/2 cup (or more, if needed) water
  1. In a bowl, whisk together whole wheat flour, all-purpose flour, flax, bran, sugar, baking powder, salt and cinnamon.
  2. Stir in eggs, milk and oil until blended.
  3. Stir in water until it reaches desired pourable consistency (you made need a little more than 1/2 cup, add more by the tablespoon).
  4. Heat a large non-stick or lightly greased pan over medium heat.
  5. Pour flapjacks into the pan, using about 1/3 to 1/2 cup per pancake, depending on how big you like your flapjacks.
  6. Cook until surface of pancake is just bubbling and then gently flip, cooking until both sides are golden brown.
  7. Freeze leftovers and reheat in a toaster oven or toaster on a busy weekday morning.
simple balance http://simple-balance.ca/

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