Hearty Mountain Flap Jacks With Blue Cornmeal
Updated: Jan 23
This is one of the most nutritious, hearty flap jacks you will ever make! Have you baked with blue cornmeal before? Are you looking for a breakfast that is nutritious and palate loving? This is my favorite flap jack recipe ever, because it is so nutty, rich, savory, filling and comforting to eat.
Made with blue cornmeal, which is also known as "Hopi maize", is a native corn from Central Mexico and Southeastern U.S. Blue cornmeal is sweeter and nuttier tasting, than regular yellow cornmeal. It tastes like fresh sweet corn. But better yet, it contains more protein than yellow cornmeal, and has a lower glycemic index. It's lower in starch and higher in anti-oxidants than yellow cornmeal.
I make these hearty flap jacks ahead of time and take them camping. They are so easy to freeze and plop into the toaster for a quick breakfast. Top them with sun butter, and you have an even more nutritious breakfast!
1 C blue cornmeal
1 Tblsp baking powder
1/4 tsp of salt
1/8 tsp of ground nutmeg
1/4 C brown sugar
3/4 C unsweetened applesauce
1/2 C of half and half
1 C whole milk
1/4 C melted butter, (for the batter)
Combine dry ingredients together, then add wet ingredients. Mix together well.
Heat a cast iron skillet or an electric griddle to medium. Butter the skillet or griddle, add 1/4 C of batter and cook until brown on both sides.
Makes 14-16 flap jacks.
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