Preheat oven to 200ºF. In a bowl, whisk together both flours, oats, cornmeal, brown sugar, baking powder, baking soda and salt. In a small bowl, whisk milk, yogurt, butter, egg and vanilla. Stir milk mixture into flour mixture until just combined.
Preheat a large skillet or griddle; mist with cooking spray. Pour batter 1/4 cup at a time, spreading gently. Cook until bubbles form on tops of pancakes and bottoms are light golden, about 2 minutes. Flip pancakes and cook until light golden and cooked through, 1 minute longer. Keep pancakes warm on a plate in oven while cooking remaining flapjacks.
These were great! I usually use the Trader Joe's Multigrain Pancake mix (which is delicious!) for healthy pancakes but I was out of the mix, so tried this recipe and it was so yummy. They were perfectly moist and lightly sweet. I let the batter sit a bit to soften the cornmeal and oats, which thickened the mix. My changes to the original recipe included substituting coconut oil for the butter and adding ground flax to increase the health benefits. Might not buy premade mix again!!
While I really would not serve these pancakes to company, I will make them again. I did make a couple changes. I used nonfat cottage cheese instead of yogurt because I had it on hand. I also added lemon zest to the batter and frozen blueberries to the pancakes as they were cooking because I had them and love them. My 1 & 3 year olds devoured these and so did I. I did get 12 pancakes from the mix and used a 1/4 measuring cup when adding the batter to the pan. Also, I found the serving size of 3 pancakes to be surprisingly satisfying.
Good solid pancake. Easy to make. I added 1/2 t cinnamon and I used honey greek yogurt. I give the flavor 5 stars but I thought the pancakes were dry. Everyone kept reaching for more syrup. I'll make again maybe use more yogurt or add some bananas. Only got 10 pancakes.