Oatmeal Pancakes

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Perfect Oatmeal Pancakes

I am always trying to incorporate whole grains into my meals these days, which for me is not hard since I oddly LOVE most beans and grains.  It recently occurred to me to use my “bullet” grinder to make oatmeal flour and to use this in place of wheat flour when I can.  Let’s be clear – I have no aversion to gluten but I also like more whole grains.

These pancakes are not sweet and I make a batch then package them in smaller amounts, say three pancakes to a pouch in the refrigerator. That way, I can pull out a serving when one of my grands visits or when I want breakfast and don’t want to think about it too much.  I ended up grabbing a packet of these just last week when I had an early morning plane flight and knew I would be hungry before diving into the sandwiches and fruit and cookies I had packed for the plane.

Oatmeal Pancakes

Makes 12 pancakes – about 3 inches in diameter each



  • 1 cup old fashioned oatmeal – grind in a food processor or blender
  • ¼ tsp baking soda
  • Dash of sea salt
  • 1 whole egg
  • 2 Tablespoons applesauce (I always have homemade but jarred will work)
  • 1 ¼ cup unsweetened coconut milk or whole milk
  • 1 cup fresh berries or frozen defrosted berries.  Be sure they don’t stick together!
  • 1 Tbsp avocado oil or other neutral oil-use more for additional batches if you like
  • 1 tsp butter 

Heat a heavy cast iron pan on medium low heat while you prepare the batter.

Place ground oatmeal, salt and soda in a medium bowl.  Whisk together the egg, applesauce and milk and stir until combined.  If it seems too thick, add more milk a bit at a time.  Gently fold in berries.

When the skillet feels warm enough, add the oil + butter and gently heat until hot but not smoking.  Place 3-4 pancakes in the skillet at a time.  Let them rest on one side for at least four minutes, then gently flip with a spatula and cook for another 2-3 minutes.  Remove to a platter and repeat, adding more oil/butter if needed or wanted.

These are great served with fruit syrup, jam or honey.  I imagine they would taste great with tiny diced pineapple or peaches or plums in place of the berries as well if those fruits are in season too!

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2 Responses to Oatmeal Pancakes

  1. Ruth Craver says:

    What berries do you prefer? I usually use blueberries in pancakes.

    • Marilyn says:

      I love blueberries but we also have fresh strawberries and raspberries here, so often I use whatever is most plentiful and economical at the time

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