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

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
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Directions

Instructions Checklist
  • Preheat a lightly oiled griddle over medium heat.

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  • In a large bowl, mix whole wheat flour, all-purpose flour, brown sugar, baking powder, and salt.

  • 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.

  • 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.

Nutrition Facts

249.8 calories; 8.2 g protein; 30.8 g carbohydrates; 69.8 mg cholesterol; 529.6 mg sodium. Full Nutrition

Reviews (384)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/24/2008
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. Read More
(306)

Most helpful critical review

Rating: 3 stars
11/24/2010
Not a fan. Mainly because it seemed the consistency was a challenge to cook up. Read More
(6)
491 Ratings
  • 5 star values: 341
  • 4 star values: 111
  • 3 star values: 27
  • 2 star values: 8
  • 1 star values: 4
Rating: 4 stars
02/24/2008
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. Read More
(306)
Rating: 4 stars
02/24/2008
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. Read More
(306)
Rating: 5 stars
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! Read More
(180)
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Rating: 5 stars
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. Read More
(123)
Rating: 5 stars
07/24/2006
Surprisingly moist fluffy and yummy. My favorite Saturday ritual at home was having mom's all fat sugar and white-flour pancakes but these had the same texture with more hearty taste; even used all whole wheat flour subbed applesauce for oil splenda for sugar and mostly egg whites; couldn't part with my maple syrup (which goes even better with hearty whole-wheat pancakes) Read More
(46)
Rating: 5 stars
07/26/2003
Definitely a different texture from your classic pancake but that's part of what makes it good. I use applesauce instead of the oil and regular milk instead of soy. Add a few extra blueberries they're good for you. Delicious and leftovers are good too. Read More
(45)
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Rating: 5 stars
02/24/2004
These were very good! My husband and kids cleaned there plates even though it was a "healty" recipe! I did make a few changes as other reviewers noted. I used 1 cup buttermilk & 1 cup 2% milk instead of soy milk and I substituted 1/4 cup of applesauce for the olive oil. I also added a few shakes of cinnamon and a tsp of vanilla. I made the blueberry syrup listed with a waffle recipe from this site for the topping. What a tasty and healthy breakfast!! Thanks! Read More
(39)
Rating: 5 stars
04/19/2005
I used whole wheat pastry flour in place of the AP and half of the ww flour clabbered the soy milk a bit with 2 t. of white vinegar and used raisins in place of the blueberries I did not have. Made 17 (1/4 c.) pancakes that got better towards the end as I gained more patience and resisted flipping too early! I have since made these with blueberries ww pastry flour for all the AP flour and 4t of vinegar for clabbered soymilk. Made 14 (1/4 c.) fluffy pancakes! Read More
(25)
Rating: 5 stars
05/01/2004
This is hardly the same recipe after all the tweaking we've all done. I used buttermilk not soy & old fashioned oats not quick & vegetabe oil not olive. VERY GOOD! This is a keeper. Read More
(24)
Rating: 4 stars
06/23/2003
My eighteen-month-olds loved these! I did add a teaspoon of vanilla and let the batter set for about 5 minutes to thicken up a bit. I also added more blueberries as another reviewer had suggested. Next time I will try applesauce instead of the olive oil (they had a slight olive oil taste). I think that they would be great with bananas or raspberries too! Read More
(22)
Rating: 3 stars
11/24/2010
Not a fan. Mainly because it seemed the consistency was a challenge to cook up. Read More
(6)