In my quest to try nearly all of the alternative boxed pancake mixes that exist, enter onto the scene Arrowhead Mills for this one.
As a friendly reminder, you can typically jazz up any pancake mix with goodies to give it more staying power. Or as we say in the not-so-technical lingo, give it more OOMPH.
If you’re new to my flapjack obsession, then I must say that I do like my pancakes more on the firm side when cooked. I grew up spending heaps of time in Bob Evans restaurants with my Dad, who was a traveling salesman of sorts. I recall many a time getting pancakes that were a pile of floppy-wimpo. As a much older human, I thankfully discovered homemade versions could be made much differently…AND much more nutritious.
You may wonder “Why not make your pancake mix from scratch?”
I have certainly done this in some previous recipes such as this Chocolately Pumpkin recipe or this Chia Cocon’oat recipe. But honestly, a lot of ya want to have a touch of a time saver and use a boxed mix as the base. I totally get it and so my goal is to tinker with the boxed mixes, but level up the recipe from the standard mixing instructions.
Let’s get to it!
Berry PB Flapjacks
Ingredients for yield of 14 (about 4” in diameter)
1.5 c (~170 gm) Arrowhead Mills Organic Gluten Free Oat Flour mix
4 Tbsp powdered peanut butter (I used this one)
1/2 tsp (2.5 gm) baking powder
3 Tbsp (30 gm) hemp hearts
1 tsp (5 ml) pure vanilla extract
1/2 c (~120 gm) Fage 2% Greek yogurt
2 large eggs
3/4 c (180 ml) organic 1% milk (you can use any milk, but great if you can use one that has protein)
~1/2 c frozen berries (I used this blend) — you’ll keep these out of the batter mixture and then individually top each pancake with some berries as they are cooking (see photo)
Preparation steps:
In a large mixing bowl, combine all ingredients EXCEPT the berries. Mix well (but don’t overmix!). If the batter seems really thick, you can add a touch more milk.
Get the griddle pan going on medium to medium-high heat. Lightly oil the pan with coconut oil or olive oil, or an oil spray or butter of choice.
Ladle the batter onto the griddle using a 1/4 cup as a guide. I personally prefer smaller flapjack sizes over the ginormous ones.
Top each pancake with a few berries (reference the photo). You can certainly add more if you like.
Carefully flip the flapjacks with a spatula once you see the edges firming up and some bubbles or pockets starting to form. Let ‘em cook another few minutes and then remove from pan when browned and firm. I like mine cooked well!
Eat “as is” or top with other goodies such as nut or seed butter, fruit & yogurt, sliced banana and a drizzle of maple OR make a sandwich out of it (<— still my FAVE). Freeze the leftovers for later reheat in the toaster, skillet, or microwave. ENJOY!
Basic nutrition info per flapjack:
~85 calories
10 grams carbohydrate (1.5 grams fiber)
5 grams protein
3 grams fat
~2:1 ratio of carbohydrate to protein
These flapjacks boast a decent ratio of carbohydrate to protein so they’ll help you feel more full and satisfied. Plus, the protein sources mainly come from the peanut powder, yogurt, milk, eggs, and hemp hearts so you don’t have to mess with a protein powder. They’re gluten-free for those whose guts don’t play well with gluten. And did I mention yet these are DELISH?!?
Let me know if you try the recipe and how you like them. In fact, I’d love to see a pic on your IG (let’s connect!).
Go here if you’d like to see more flapjack recipes on the blog. Also, do you have a favorite mix you’d like me to tinker with? Give me a holler.
Your flapjack friend,
-Dina