Super Duper Oatmeal Pancakes

  • Yield: 4 to 6 servings


1/4cup whole-wheat flour
1/4cup all-purpose flour
1/4cup rolled oats
1/3cup chopped dried cranberries and apricots
1teaspoon baking powder
3/4teaspoon salt
1 egg
1/2cup cooked oatmeal
1tablespoon vegetable oil, for frying
2cups chopped fresh nectarines and plums, as topping
4 to 6tablespoons honey


  1. Heat oven to 200F. Combine flours, oats, dried cranberries and apricots, baking powder, and salt in a large mixing bowl.
  2. In a separate bowl, whisk together egg and milk; stir in the cooked oatmeal until just incorporated. Mix oatmeal with dry ingredients, stirring gently; don’t over mix. Consistency should be that of thick pancake batter; if needed, add more milk or whole-wheat flour, a little at a time, as needed.
  3. Put a large skillet or griddle over medium heat. When a few drops of water skid across the surface, add a very thin film of oil and let it become hot. Spoon out the batter to make desired size pancakes.
  4. Cook until bubbles form on the top, about 2 to 3 minutes. Carefully flip over pancakes and cook until they’re browned on each side, 2 to 3 minutes more. As they finish, put them on a plate and hold in the oven while cooking remaining pancakes.
  5. Serve with fresh fruit and honey.

Recipe courtesy of  Produce for Kids

Nutritional Info *per serving

  • Calories 499
  • Cholesterol 240mg
  • Sodium 580mg
  • Fiber 5g