Years ago, flapjacks were the hearty mainstay of frontiersmen from the frigid Yukon to the wilds of Alaska, from the Rocky Mountains to the High Sierras. These rugged mountainmen and homesteaders relied on a traditional flapjack that combined the rich, substantial taste of whole grain wheat with the light mellow taste of whole grain oats. Although the old-timers knew of the excellent taste and abundant energy they received from their daily flapjacks, they didn’t fully realize that they had stumbled onto a superb nutritional combination. Their flapjacks contained a powerful source of carbohydrates, protein and fiber–all with very little fat. Since then, the original flapjack has quietly disappeared from North American tables. Today, few people even know that the frontier flapjack and the ordinary pancake are not the same.
