Oatmeal Pancake Recipe

1/2 cup whole wheat flour (see suggestions)

1 tablespoon white sugar

2 tablespoons brown sugar

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/4 teaspoon cinnamon

3/4 cup buttermilk

No buttermilk? Just add 1 tablespoon of lemon juice to a measuring cup. Then fill the remainder with milk. Let stand 5 minutes.

1 teaspoon vanilla extract

2 tablespoons applesauce

1 egg

1/2 cup quick cooking oats (or old fashion)

1/4 cup crushed pecans (optional)

1/2 cup fresh blueberries (or frozen, thawed to room temperature)(optional for those who love oatmeal blueberry pancakes)

In a large bowl, sift or mix together the flour, baking powder, salt, and cinnamon.

In a smaller bowl, lightly mix together the eggs, applesauce, and warmed buttermilk. Make a well in the center of the flour mixture and pour in the applesauce mixture. Stir just until everything is moistened, taking care not to overmix the batter (lumps are okay). Then fold in your blueberries, if you're using them. Set aside for ten minutes.

Use a lightly greased griddle or frying pan over medium heat. Pour about 1/4 cup applesauce pancake batter for each pancake. Brown on both sides and serve hot with your favorite toppings.

Follow this recipe then experiment with your own ingredients, using our tips and techniques, to create an oatmeal pancake recipe just for you!


Worried about compromising flavor and texture by using whole wheat flour? Don't be! There are many types of whole grain flours that are sweeter and lighter than the traditional whole wheat. Hard white wheat flour creates similar results as all white but is much better for you. There are other choices, too, like kamut flour, spelt flour, oat flour, and teff flour. These are all healthier alternatives. So explore...discover...and ENJOY!