When I was growing up, flapjacks were sort of a jacked-up pancake, meaning they were similar in composition to a traditional pancake, but included oats and brown sugar, and sometimes, if we were making big batches, we would bake them in the oven as opposed to on a griddle on the stovetop.
Not only were they loaded with sugars in the batter, but we still loaded them up with butter and maple syrup, and sometimes sprinkled them with confectioners’ sugar. It is amazing I was able to maintain my health and body composition with a diet like this!
Editor’s Note: Do THIS before eating carbs (every time)
I have made many-a-pancake in my day, and I have experimented with various ingredients in search of the perfect flapjacks recipe. I think I have finally come up with it, and I implore you to try it and let me know how it stacks up to your traditional short stack.
The great thing about this healthy flapjacks recipe is that is it perfect for those of us who engage in weekly meal prep, as these will stay fresh in the refrigerator for up to a week, and they even freeze well to boot.
Healthy Flapjacks Recipe
- 12 eggs
- 2 scoops BioTrust Low Carb Protein (Vanilla Cream)
- 1 cup rolled oats
- 1 cup walnuts, chopped
- 1 cup blueberries
- 1 Tbsp orange zest
- Preheat oven to 350 degrees.
- Whisk the eggs together, and then add the protein powder and oats.
- Fold the walnuts, blueberries, and orange zest into the batter.
- Pour mixture into a prepared 13X9 baking dish and bake for 30 – 35 minutes.
- Allow to cool before cutting into squares.
Chef Tip: If you would prefer to have traditional pancakes, this batter works the same when spooned onto a griddle. I have made them both ways, but when I am making these for weekly meal prep, it is just simpler to make like this.
*Optional Add-Ins to this healthy flapjacks recipe: Flaxseeds, sunflower seeds, chia seeds, almonds, walnuts, dates, or cranberries.
Recipe Yields 12 bars
Total Fat: 8.2 g
Total Carb: 8.8 g
Dietary Fiber: 2.1 g
Protein: 11.1 g