Oatmeal and Wheat Flour Blueberry Pancakes Recipe - Allrecipes.com
Oatmeal and Wheat Flour Blueberry Pancakes Recipe
  • READY IN 30 mins

Oatmeal and Wheat Flour Blueberry Pancakes

Recipe by  

"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 Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    10 mins
  • COOK

    20 mins
  • READY IN

    30 mins

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 More Reviews

Most Helpful Positive Review
Feb 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.

 
Most Helpful Critical Review
Nov 24, 2010

Not a fan. Mainly because it seemed the consistency was a challenge to cook up.

 
Nov 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!

 
Dec 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.

 
Jul 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)

 
Jul 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.

 
Feb 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!

 
Apr 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!

 

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Nutrition

  • Calories
  • 250 kcal
  • 12%
  • Carbohydrates
  • 30.8 g
  • 10%
  • Cholesterol
  • 79 mg
  • 26%
  • Fat
  • 10.9 g
  • 17%
  • Fiber
  • 3.3 g
  • 13%
  • Protein
  • 8.2 g
  • 16%
  • Sodium
  • 530 mg
  • 21%

* Percent Daily Values are based on a 2,000 calorie diet.

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