Whole wheat flour, blueberries, and oats may sound disgusting, but they taste fantastic. They are beloved by my 5-year-old and 19-month-old.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- ½ cup whole wheat flour
- ½ cup all-purpose flour
- 2 tablespoons brown sugar
- 2 tablespoons baking powder
- ¾ teaspoon salt
- 1 ½ cups quick cooking oats
- 2 cups soy milk
- 3 eggs, beaten
- ¼ cup olive oil
- ½ cup frozen blueberries
Instructions
- Preheat a lightly oiled griddle over medium heat.
- 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
| Calories | 250 kcal |
| Carbohydrate | 31 g |
| Cholesterol | 70 mg |
| Dietary Fiber | 3 g |
| Protein | 8 g |
| Saturated Fat | 2 g |
| Sodium | 530 mg |
| Sugars | 7 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
Need to eat a high fiber diet, and thought I’d try this recipe. We both loved it and will definitely be making this recipe again.
good pancakes my mom makes them all the time and they are as fluffy as heaven LOVED IT!
I thought these were really good but my 9 year old didn’t like the blueberries. She liked the rest. Definitely needed syrup.
Great pancakes! I used some yogurt and skim milk, and they were nice and fluffy.
This is my go to recipe for pancakes for guests. The only change I make is I add one finely chopped banana to the batter. I also interchange fresh or frozen blueberries depending on what I have on hand. This recipe is soooo good! I get asked for it all the time. Give it a try!
These are spectacular pancakes. I do suggest adding more berries than the recipe suggests, but otherwise, it is perfect. One does want to be aware that these pancakes will not bubble and develop holes like normal pancakes, so be careful to pay attention and flip them when the edges start to dry.
These are spectacular pancakes. I do suggest adding more berries than the recipe suggests, but otherwise, it is perfect. One does want to be aware that these pancakes will not bubble and develop holes like normal pancakes, so be careful to pay attention and flip them when the edges start to dry.
These were aweful. I mean I’ve definitely had worse pancakes but these are going in the trash. I did what was suggested and halved the recipe and added cinnamon and nutmeg. These taste like you made oatmeal, flopped some in a pan and fried it in a “patty”
I subbed oat flour (oatmeal pulverized in a blender) for wheat flour because I didn’t have any in the pantry. Also, for the milk ingredient, I used half whole milk yogurt and half milk. These were delicious!
Best recipe I’ve found for pancakes. I ‘be made them a few times. I substituted banana for the blueberries and added toasted pecans on top yummy! I’ve substituted coconut flour for the wheat flour which was good. I think you could substitute any fruit and it would be awesome as well.
Admittedly, I was looking for a multi-grain pancake recipe, and I decided to try this without the berries. I substituted honey for the brown sugar and vanilla almond milk for the soy milk, and I’m happy with this. My only issue was that the baking powder didn’t integrate better into the batter, so there were a few clumps of baking powder in the finished pancakes; I’m sure all I need to do is be more thorough in mixing the next time. If you’re looking for a sweet pancake, I’d suggest adding more of the brown sugar (or whatever sweetener you use); this doesn’t have much sweetness at all. I’ll be making this again!
Really easy and good recipe!
These pancakes were just OK. They were a little bland, and they could have used more blueberries. On a positive note, the texture was good, and they weren’t overwhelmingly sweet.
Wonderfully good pancakes! I made only a few changes for my taste. I knew when I saw the ratio of blueberries to batter that 1/2 cup wasn’t enough, so used 1 1/2 cups. I also used coconut hemp milk and added some slivered almonds. Topped with pure PA Somerset County maple syrup. Absolutely delicious! -beware, it makes a lot of pancakes!
I used almond milk instead of soy and it turned out great!
The flavor was good, it did look like a pancake, but no one in my family liked it.
Everyone loved it! I did use all whole wheat, applesauce (no oil), cooked oatmeal and milk together first (about 3 mins), add extra milk, cinnamon, and vanilla. I doubled it so I could freeze some pancake for busy school mornings. They froze well:)
We just made these and they are FABULOUS!!!
I m going to try this recipe with whole wheat flour and protein powder for making it more nutritious for my dinner with some apples.
Because I have picky eaters that don’t like to bite into whole blueberries, I put the oats and wet ingredients in a blender, blended until smooth. Then added the dry ingredients and blended until mixed. Finally, I blended in the blueberries. You get a “blue” tinted pancake (what fun for the kids!) with the texture of buttermilk pancakes. I also doubled the blueberries! Who knew?
Really enjoyed the moist heartiness of this recipe! Like some other reviewers, I used applesauce instead of oil. I also substituted whole spelt flour for whole wheat and whole milk for soy milk. I didn’t have quick cooking oats so I coarsely ground up regular oats, and I also doubled the blueberries. Will definitely make again!