Four-Grain Flapjacks

Name: Four-Grain Flapjacks
Yield: Serves 9 (serving size: 2 flapjacks)
Ingredients: 1 cup barley flour; ½ cup whole-wheat flour; ½ cup regular oats; ½ cup stone-ground yellow cornmeal; 1 ½ teaspoons baking soda; 1 teaspoon baking powder; Dash of salt; 2 ½ cups nonfat buttermilk; ¼ cup maple syrup; ¼ cup butter, melted; 3 large egg yolks; 3 large egg whites; Cooking spray

1 Rating
1 Review

Barley flour, along with whole wheat flour, oats and stone-ground cornmeal provide the four grains in these hearty breakfast pancakes. One serving will have you well on your way to meeting your recommended intake of fiber for the day.

Recipe by Health March 2002

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Credit: Beatriz Dacosta

Recipe Summary

Yield:

Serves 9 (serving size: 2 flapjacks)

Nutrition Info

Directions

Step 1
Lightly spoon barley flour and wheat flour into dry measuring cups; level with a knife. Combine barley flour, wheat flour, and next 5 ingredients (through salt) in a large bowl; stir with a whisk.

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Step 2
Combine buttermilk, maple syrup, butter, and egg yolks in a bowl; stir with a whisk. Add buttermilk mixture to flour mixture, stirring until combined.
Step 3
Beat egg whites with an electric mixer at high speed until stiff peaks form (do not overbeat). Fold egg whites into batter. Spoon about 1/3 cup batter onto a hot nonstick griddle or nonstick skillet coated with cooking spray. Turn flapjacks when tops are covered with bubbles and edges are cooked.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

Per Serving:

247 calories; calories from fat 29%; fat 8.2g; saturated fat 4.2g; mono fat 2.5g; poly fat 0.8g; protein 8.4g; carbohydrates 35.8g; fiber 3.5g; cholesterol 87mg; iron 1.6mg; sodium 434mg; calcium 116mg.

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detailaddict

11/23/2009

I liked these a lot. Although I ended up with only 14, they had an interesting, "grainy" texture and were much lighter than the usual dense (but hearty) whole-grain pancakes I make. I had only "light" buttermilk (not fat-free) and so in addition to switching to oil instead of butter, I used only 1 tbsp. I also cut back on the syrup just a bit, using only 3 tbsps. They did have a slight "chemical" flavor, so in the future I might cut back on the leavening or undermix the batter a bit. I will keep this recipe on file and would definitely serve these to company. Next time I might mill some popcorn for the cornmeal, and/or use a fruit topping in place of butter and maple syrup.

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Four-Grain Flapjacks

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Recipe Summary

Ingredients

Directions

Chef's Notes

Nutrition Facts

Reviews (1)

All Reviews for Four-Grain Flapjacks

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Four-Grain Flapjacks

Gallery

Recipe Summary

Ingredients

Directions

Chef's Notes

Nutrition Facts

Reviews (1)

All Reviews for Four-Grain Flapjacks