Oatmeal and Berry Pancakes (#1598)

Breakfast Low Fat Healthy
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  • 2 cups Rolled Oats
  • 1 3/4 cups Low-Fat Milk
  • 1/4 cup Orange Juice
  • 2 large Eggs beaten
  • 2 tablespoons Unsalted Butter melted
  • 2 tablespoons Olive Oil or canola oil
  • 1/2 cup Whole Wheat Flour
  • 1 Tbsp Turbinado Sugar or sugar
  • 2 tsp Orange Zest freshly grated
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1/2 tsp Cinnamon
  • 1/4 tsp Cardamom Seeds ground
  • 1 1/2 cups Berries fresh or frozen
  • 1/4 cup Walnuts chopped
  • 1 Butter or oil for frying
  • 1 Maple Syrup for serving


  1. In a large bowl, mix together the oats, milk and orange juice until well combined.
  2. Set aside for about 15 minutes until the oats soften.
  3. In a small bowl, add the eggs, butter, and oil, whisk until well blended.
  4. Pour the mixture into the oats mixture.
  5. In the same small bowl, whisk together the flour, sugar, orange zest, baking powder, baking soda, cinnamon, and cardamom.
  6. Add the flour mixture to the oats-egg mixture, stir with a wooden spoon until well combined and no dry spot is left.
  7. Stir in the berries and walnuts.
  8. Heat a griddle pan or a large nonstick skillet over medium heat.
  9. Add about 1 teaspoon of butter or oil on cooking each batch, brush it to cover the pan evenly.
  10. Pour the batter in 1/4 cupfuls onto the heated griddle or pan.
  11. Cook until golden brown, 2 to 4 minutes on each side.
  12. Put the cooked pancakes on a baking sheet in a 200 degrees f oven to keep warm while you cook the remaining pancakes.
  13. Serve with maple syrup drizzled on top.
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