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Prep Time: 10 Minutes Cook Time: 3 Minutes |
Ready In: 13 Minutes Servings: 1 |
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Ingredients:
3/4 cup whole-wheat flour |
1/4 cup all-purpose flour |
1/2 cup quick-cooking oats |
2 tablespoons cornmeal |
2 tablespoons packed dark brown sugar |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
1 cup whole milk |
1/4 cup plain yogurt |
1 tablespoon unsalted butter, melted and cooled |
1 large egg, lightly beaten |
1 teaspoon vanilla extract |
Directions:
1. 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.
2. 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.
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