Check out my pinterest boards with dozens of foolproof and delicious recipes!

Wild Berry Oat and Whole Wheat Pancakes

whole wheat and oat pancake from
These pancakes are just awesome. Every time I make them I have to double the batch because they fly. I normally try to freeze a few for some other occasion and that actually works pretty well. On these ones I made a syrup with the wild berries as well, very simple.

You can also serve with maple syrup or chocolate sauce, also very good. I make my own chocolate sauce with dark chocolate and heavy cream. Also I tend to use organic dairy products, I probably mentioned that before right?.

Well I hope you try this recipe….I guarantee you you will not be disappointed.



Wild Berry Oat and Whole Wheat Pancakes

Miryam's original recipe

Yield: 4-6 servings


1 1/2 cup whole wheat flour, you can sub 1/4 cup of the whole wheat flour and use flax seed meal
1/2 cup oat flour
1 1/2 teaspoon baking powder
2 tablespoons of unrefined sugar
1 organic egg
1 tablespoon of olive oil
1 1/4 cup fat free organic milk
1 cup of frozen Wild Berries, thawed


In a large mixing bowl mix flours, baking powder and sugar. Make a well in the center and add egg, milk, and oil. Combine ingredients until you obtain a smooth batter. Carefully fold in the berries. In a skillet over medium heat drop 1 tablespoon of olive oil.

For each pancake place about 2-4 tablespoons of the batter onto the skillet and make sure you spread. Cook for a few minutes until you see bubbles appear on the surface. Turn over and cook for another 1-2 minutes.
TIP: You do not want the pancake to turn out very thick, they will be raw inside. You do not want that, so make sure you spread the batter in the skillet.

TIP: You can substitute 1/2 cup flax seed meal for 1/2 whole wheat flour in the recipe, much more healthier.

Related Posts

6 Responses to “Wild Berry Oat and Whole Wheat Pancakes”

  1. #
    Hamannde — January 24, 2011 @ 9:01 pm

    Those pancakes looked so yummy and it was bothering me for days so here I am at 9:56pm eating these pancakes. They’re so good! I substituted the 1/2 cup ground flax seed like you said and I don’t notice it (YAY!). And I was too lazy to find whole wheat in my mess of a kitchen so I used whole spelt since it all tastes the same to me anyway. I also threw in about a tablespoon of cinnamon, because I secretly really dislike the taste of whole wheat/spelt in anything (which is another reason why I made your other recipes so orangey). This is my new pancake recipe! Thanks again for the super recipe.

  2. #
    2 — January 24, 2011 @ 11:11 pm

    Hi Erin,

    I am glad you liked them. I actually have to make them sometime soon.

    I also remembered that I doubled the recipe in a few occasions when I made this and froze them up already made. I thawed them out for subsequent breakfasts which worked really good for us!

  3. #
    Jess — January 10, 2014 @ 1:44 pm

    Could I mix all the dry ahead of time and store it in the fridge or freezer?

  4. #
    Jenna-Marie — May 6, 2014 @ 9:49 pm

    Can I use only oat flour to make this recipe?

    • Miryam@eatgood4life — May 7th, 2014 @ 9:37 am

      Yes I think you cam. Let me know how they turn out :-) Thanks for stopping by.

Leave a Comment