Triple-Grain Flapjacks

Triple-Grain Flapjacks

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From: Diabetic Living Magazine

Cornmeal, rolled oats, and wheat flour are the trio of grains in these pancakes. Chopped dried cherries or cranberries are also good choices in place of the optional blueberries or currants.

Ingredients 16 servings

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Original recipe yields 16 servings
Nutrition per serving may change if servings are adjusted.
  • 1½ cups all-purpose flour
  • ½ cup yellow cornmeal
  • 2½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup regular rolled oats
  • 3 tablespoons packed brown sugar
  • ¼ cup refrigerated or frozen egg product, thawed, or 1 egg
  • 1¾ cups fat-free milk
  • ¼ cup plain low-fat yogurt
  • 3 tablespoons cooking oil
  • ½ cup dried blueberries or currants
  • Pineapple chunks, drained and roughly chopped (optional)


  • Prep

  • Ready In

  1. Stir together flour, cornmeal, baking powder, and salt in a large bowl. Combine oats and brown sugar in a blender or food processor; cover and blend or process until the oats are coarsely ground. Stir the oat mixture into the flour mixture. Make a well in the center of the flour mixture.
  2. Combine egg, milk, yogurt, and oil in a medium bowl; beat with a fork until combined. Add the egg mixture all at once to the flour mixture. Stir just until moistened (batter should be lumpy and thin). Let stand for 10 minutes to thicken slightly, stirring once or twice. If desired, gently fold in blueberries or currants.
  3. Lightly coat an unheated nonstick griddle or heavy skillet with cooking spray. Preheat over medium heat. For each pancake, pour about ¼ cup of the batter onto the hot griddle or skillet. Cook over medium heat for 1½ to 2 minutes on each side or until the pancakes are golden brown, turning to second sides when the pancakes have bubbly surfaces and edges are slightly dry. Serve warm. If desired, top with pineapple chunks.

Nutrition information

  • Serving size: 1 pancake
  • Per serving: 220 calories; 6 g fat(1 g sat); 2 g fiber; 35 g carbohydrates; 7 g protein; 70 mcg folate; 2 mg cholesterol; 9 g sugars; 225 IU vitamin A; 0 mg vitamin C; 117 mg calcium; 2 mg iron; 265 mg sodium; 185 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 2 starch, 1 fat

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