I’ve spent years trying to uncover the secret to the perfect pancake. I’ve experimented with adding multiple flours, whipping the egg whites and folding them into the batter, using butter vs. oil…..and I think I finally came up with a winning recipe! The reason I dubbed these pancakes Weekend Flapjacks is because they are made from ingredients I always have on hand, so it’s a cinch to whip them up for a Saturday morning breakfast. Wait, didn’t you JUST call them pancakes? Yeah, but let’s face it, ‘flapjack’ is just a really fun word to say! Enjoy! 🙂
These are the most requested weekend breakfast at my house! Fluffy, flavorful and filled with fiber and omega 3s...what's not to love?
- 1/2 cup old fashioned oats
- 1/2 cup white whole wheat flour (I use the King Arthur brand)
- 3/4 cup all purpose flour
- 1 TBSP ground flaxseed
- 2 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1 egg, slightly beaten
- 1 1/2 cups milk (I use 2%)
- 2 TBSP canola oil
- 2 TBSP granulated sugar
- 1 tsp vanilla
- Whisk together oatmeal, both flours, flaxseed, baking powder, cinnamon and salt in a large mixing bowl.
- Combine egg, milk, oil, sugar and vanilla in a medium mixing bowl.
- Fold the wet ingredients into the dry ingredients. Do not overmix.
- Allow the batter to set at room temperature for 5 - 10 minutes to thicken slightly.
- Heat a greased griddle pan or skillet over medium high heat.
- Pour 1/4 cup for full size pancakes, 2 TBSP for silver dollar size pancakes.
- Cook for 2 - 4 minutes until you see bubbles on the top of each pancake.
- Flip and cook for an additional minute.
- Serve immediately with pure maple syrup.
- Leftovers can be frozen in a single layer on a baking sheet, then transferred to a ziplock bag for storage once frozen.