Fiber Rich Flapjacks
These are the kind of pancakes that feel indulgent, but quietly do a lot for you. Packed with fiber from whole grains, flax, oats, and psyllium, they’re designed to keep you full, energized, and supported well beyond breakfast.
I love loading them up with fresh fruit, pomegranate is my favorite for that burst of brightness, and finishing with a sprinkle of chia or basil seeds for an extra boost. It’s one of those meals that feels like a treat, but leaves you feeling genuinely nourished.
DRy Ingredients
• 1 scoop protein powder
• 2 tablespoons flaxseed meal (or brown flaxseed)
• 1 tablespoon psyllium husk
• 3 tablespoons oats
• 1 cup all-purpose whole-wheat flour
• ½ teaspoon chia seeds
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon fine salt
• ½ teaspoon cinnamon
• 3 tablespoons granulated brown sugar
WET Ingredients
• 1 cup Greek yogurt
• 1 teaspoon vanilla extract
• 2 eggs, lightly beaten
• 1 cup milk
• 1 tablespoon maple syrup (or more, to taste)
Instructions
1. Combine the wet ingredients in a mixing bowl and whisk until smooth.
2. Combine the dry ingredients in a separate bowl and mix well.
3. Slowly fold the dry mixture into the wet mixture until everything is fully incorporated. You can do this by hand or with a KitchenAid.
• Pro tip: Sieve your flour before mixing for an extra-silky batter.
4. Preheat your pan or skillet over medium heat, you’re looking for it to reach about 350°F.
5. Grease the skillet with a little butter, swirling it around to coat the surface.
6. Pour ¼-cup portions of batter onto the greased, heated surface.
7. Cook until bubbles form on the surface and the edges begin to set, about 2–4 minutes.
8. Flip the pancake and cook for another 2–4 minutes on the second side, until golden brown and cooked through.
9. Serve warm with your favorite pancake toppings. Enjoy!
Sweetness Note:
Depending on your taste, you can substitute maple syrup for the sugar, or simply add an extra splash of maple syrup for a little more sweetness.