a new standard for pancakes
I love pancakes, but I’m trying to get rid of all the sugar for breakfast. Pancakes are delicious and sweet, but they leave me with a sugar high followed by the classic sluggishness of refined carbs. Not the best way to start my day. That’s why I’ve perfected these whole-grain oat berry pancakes.
Made with nutritious whole-grain oats and antioxidant-rich berries, these pancakes are a wholesome and tasty way to start your day. They’re easy to make and can be customized with your favorite toppings, such as fresh fruit, nuts, or maple syrup. Plus, the hearty texture and nutty flavor of the oats are sure to keep you feeling full and energized until lunchtime. Get ready to enjoy a delicious and nutritious breakfast treat with these whole-grain oat berry pancakes!
The texture, color, and taste of these pancakes is beautifully fluffy and pancake-perfect. You won’t find any of the sliminess or grittiness you might find with other similar recipes here. The balance between oats, whole grain flour, and banana creates the traditional fluffiness you’ve grown to expect from a pancake.
I’ve made these pancakes with wild blueberries, but any chopped up berries or even chocolate chips will work great! The reason I went for wild blueberries instead of regular here is the size. I like the smaller size of the wild blueberries so it’s a more consistent texture throughout the pancake.
servings
The whole-grain oat berry pancakes recipe makes about 8 pancakes. Each pancake has a serving size of about 1/4 cup of batter. You can adjust the serving size as you desire.
storage
These pancakes can be stored in the refrigerator for up to 3 days. You can reheat them in the microwave for 30 seconds or until warmed through. Alternatively, you can freeze them for up to 3 months. To freeze, let the pancakes cool completely, then wrap each pancake tightly in plastic wrap or aluminum foil and place them in an airtight container or freezer bag. When you want to eat them, simply remove the desired number of pancakes and reheat them in the microwave or on a skillet. Let’s get cooking!
full recipe
Whole Grain Oat Berry Pancakes
Ingredients
- 3/4 cup rolled oats
- 3/4 cup whole wheat flour
- 1 banana
- 1 tablespoons coconut sugar honey, or other sweetener
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cups whole milk or your milk of choice
- 2 large eggs
- 1 cup fresh or frozen berries such as wild blueberries
Instructions
- In a blender or food processor, add oats, whole wheat flour, sweetener, baking powder, banana, milk, and eggs.
- Blend until this reaches the desired batter consistency. More milk can be added if you’d like the batter a bit wetter. Remove from blender and add to a large mixing bowl.
- Heat a large skillet or griddle to medium-high heat. If you aren’t using a nonstick pan, you’ll want to lightly grease with butter or avocado oil. Add berries to the mixing bowl and fold in using a large spoon or spatula.
- Spoon 1/4 cup of batter per pancake onto the skillet.
- Cook until bubbles form on the surface of the pancake and the edges start to look dry, then flip and continue cooking for another 1-2 minutes or until pancakes are golden brown on both sides.
- Serve with your favorite toppings, such as fresh fruit, nuts, or maple syrup.
Notes
Enjoy your delicious and nutritious whole-grain oat berry pancakes!
Did you try this recipe? Please let me know how it turned out by liking this post or leaving a comment below! Tag us on Instagram @WisterianWoman or use hashtag #wisterianwomancooking so we can all see your version!
-w.w.
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