I found these flapjacks on Joy Bauer’s website. They are really tasty and a healthier alternative to regular pancakes. I like to add fresh or frozen fruit to the batter after I ladle it onto the griddle.
- 3/4 cup whole-wheat flour
- 3/4 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1.5 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon Kosher salt
- 2 large egg whites
- 1.75 cups low-fat buttermilk (how to make buttermilk with plain milk)
- 1 tablespoon canola oil
- 1/2 teaspoon vanilla extract
*Tip from Aunt Bubba: add cinnamon. The first time I made these pancakes they were a little blah. Adding 1 teaspoon of cinnamon helped give these some really good flavor.
As much as I would love to add some butter and syrup to the top of these babies, the fruit adds just enough of something extra.
In a medium bowl, lightly beat the egg whites. Add the buttermilk, oil and vanilla extract and whisk until combined.
Pour the wet ingredients over the dry ingredients and stir together gently until just combined, taking care not to overmix. If time allows, let the batter rest for 10 minutes.
Coat a large skillet or griddle with oil spray. Preheat it over medium heat. When the pan is nice and hot (after about 2 minutes), ladle about ¼ cup batter per pancake onto the surface. The batter will be thick, so it may help to spread it out with the back of a spoon.
Cook the pancakes until they are golden brown, 1 to 2 minutes per side.
My dad and I are the best pancake makers in the Midwest. He taught me how to brown by pancakes!
Spray the pan or griddle between batches to prevent the pancakes from sticking.
Joy’s recipe yields 6 pancakes, but I’m not sure how accurate that is. I doubled this (to freeze some for later) and it made 8, so maybe she’s not using the fill ¼ cup as listed above.