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Triple-Grain Flapjacks
Date added: December 19, 2007
A healthy and delicious recipe. Kids will love it too.
- Servings: 6 change
- Calories per serving: 449
- Prep time: 15
- Cook time: 15
Ingredients
- 1 1/2 cup flour, all purpose, bleached, enrich
- 1/2 cup cornmeal, yellow
- 2 1/2 tsp baking powder, double acting
- 1/2 tsp salt, table
- 1/2 cup oats, rolled, old fashioned
- 3 tbsp sugar, brown, packed
- 1 eggs, large, raw
- 1 3/4 cup milk, nonfat/skim, w/o add vit a
- 1/4 cup yogurt, plain, lowfat
- 3 tbsp oil, canola
- 1/2 cup blueberries or currants, dried
- 1 cooking spray, 1/3 sec spray
- 3/4 cup syrup, maple
Recipe Method
1. In a large bowl stir together flour, cornmeal, baking powder and salt.
2. In a medium bowl combine egg, milk, yogurt and oil; beat with a fork until combined. Add the egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy and thin). Let stand for 10 minutes to thicken slightly, stirring once or twice. Gently fold in blueberries.
3. Lightly coat an unheated nonstick griddle or heavy skillet with nonstick cooking spray. Preheat over medium heat. For each pancake, pour about 1/4 cup batter onto pan. Cook for 1 1/2 to 2 minutes or until pancakes have bubbly surfaces and edges are slightly dry. Turn pancakes; cook for a minute more or until golden brown. Serve with maple syrup.
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Nutritional Facts
| Per serving | % Daily Value* |
| Calories 449 | 22% |
| Fat 9g | 14% |
| Cholesterol 40mg | 13% |
| Sodium 630mg | 26% |
| Carbohydrates 82g | 22% |
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