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Oatmeal and Wheat Flour Blueberry Pancakes

Oatmeal and Wheat Flour Blueberry Pancakes

  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
CARTERSSJC

CARTERSSJC

Blueberries, oatmeal and whole wheat flour sounds awful, but tastes GREAT. My 5 year old and 19 month old love them.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 250 kcal
  • 12%
  • Fat:
  • 10.9 g
  • 17%
  • Carbs:
  • 30.8g
  • 10%
  • Protein:
  • 8.2 g
  • 16%
  • Cholesterol:
  • 79 mg
  • 26%
  • Sodium:
  • 530 mg
  • 21%

Based on a 2,000 calorie diet

Directions

  1. Preheat a lightly oiled griddle over medium heat.
  2. In a large bowl, mix whole wheat flour, all-purpose flour, brown sugar, baking powder, and salt.
  3. In a small bowl, mix oats and soy milk. Whisk in eggs and olive oil. Pour into the flour mixture all at once. Continue mixing until smooth. Gently fold in blueberries.
  4. Pour batter about 1/4 cup at a time onto the prepared griddle. Cook 1 to 2 minutes, until bubbly. Flip, and continue cooking until lightly browned.
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Reviews

B Powell
293

B Powell

2/24/2008

An excellent recipe, but I had to give it 4 stars for two reasons. First, the recipe makes so much that it was much more than my 3 boys, husband and I could eat. Second, the flavor is a bit balnd and needs a bit of spicing up. To fix the first problem, I simply divided in half. Instead of three eggs, I used one whole egg and one egg yolk. To fix the second problem, I kept the original 2 Tbls of brown sugar for the divided recipe and added vanilla extract and a little bit of cinnamon. Overall, the texture of the pancakes are soft and fluffy. Even though they are made with oatmeal, you would not know that unless told. My whole gang likes them, including the picky 8 year old. One word of caution though, these pancakes do not bubble the same way as normal pancakes, so make sure you turn them when the edges are slightly drying to make sure you don't burn them.

What a Dish!
179

What a Dish!

11/17/2005

Even though I made some changes, these still deserve 5 stars. The major change I made was using buttermilk in place of soy. I would have used soy, but I don't really have any other uses for it, so decided to go w/the buttermilk I already had instead. I used whole wheat pastry flour, and next time, will probably just use that and cut out the white flour altogether. I used old-fashioned oats because I don't keep quick oats on hand. They were great! I also added a little bit more blueberries. They were light and fluffy with a great texture inside and out!

DUCKDOG1
122

DUCKDOG1

12/17/2006

Excellent and healthy. I have made these many times. If not a fan of soymilk you can substitute buttermilk or evaporated milk. I have made them all three ways depending on what I have on hand. These always turn out perfect. Easy and without the presevatives of packaged mixes.

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