November 23, 2017

Oatmeal Pancakes

We love pancakes around here.  Every now and then, I find myself experimenting with a new recipe, adding less wheat germ, or more baking powder, more oats, less flour……you get the idea.

The boys and I loved these pancakes, whose recipe I only tweaked slightly from this one, so much, that I had to share with you.

We love to use real butter and either local, raw, unfiltered honey or pure maple syrup on ours.  And sometimes, some of us even eat them plain.  Like the toddler…..or me when I’m busy flipping pancakes and know that I’ll have to tend to the baby as soon as I’m finished serving the older boys.

Either way, they’re delish!



  1. Do you find that you still need wheat germ if you use fresh milled flour?

  2. Help please! LOL – maybe I’m loosing my mind but what is the difference b/c fresh milled flour and whole wheat flour? Is it just the fact that the milled/unbleached is white?? I guess I’m thinking b/c I just buy whole wheat berries and mill my own so could I just use that??
    Also, is the wheat germ just for nutrition, like I could use flaxseed mill as a substitute???
    these look yummy!
    thanks for the help

  3. The wheat germ is optional. Fresh milled flour can be soft white wheat or hard white wheat. I should have stated soft white wheat. I see why that’s confusing. As long as you have 1 1/2 cups flour total….that’s the goal. 🙂 I’ll do some editing.

  4. Nanci White says:

    I made these this week and they were so delicious! Thanks for the healthy recipe.

  5. About how many pancakes does this recipe make Brandy? They sound wonderful! Also, do you think you could soak the mixture overnight? I have been trying to soak all of our grains and rices. Thanks!

    • Depending on how big you make them, about 12 to 14. I can feed seven boys with this recipe and still have five or six pancakes left for the next morning… 🙂 I’ve never soaked, and need to learn more.

      • Thanks Brandy! We will try this! I will probably soak the flours and oats overnight with the milk. You can use yogurt or buttermilk instead to soak it in or you can add an acid such as lemon juice or vinegar to activate the soaking process. I will probably decrease the milk by 2 Tbsp. and add 2 Tbsp of an acid. The acid (or buttermilk/yogurt) actually activates the enzyme Phytase which breaks down the phytic acid in grains. Soured milk products also produce lactic acid which breaks down difficult to digest proteins present in complex starches. We try to soak dry beans and flours whenever we can. It does take a little preparation (overnight soaking) but is so simple. When I am thinking about the next day after the kids are in bed, if we are having something I want to soak for dinner the next day, I usually quickly prepare whatever it may be. If you are interested in learning more (it really is fascinating 🙂 about culturing and soaking, a great book with wonderful recipes is Nourishing Traditions by Sally Fallon. It is like my cooking Bible. Lots of study results, snack ideas, cultured milk recipes (this is how I learned to make yogurt), interesting history on soaked/cultured products and much more. I think you would enjoy it!

  6. Love these! We are huge pancake fans at my house, always looking for new recipes. These pancakes are wonderful! We added some dried apples and cinnamon and amazing! Didn’t need anything on them, great fresh out of the pan or cold straight out of the fridge later for a snack. Thanks for sharing this recipe 🙂

  7. We made these for brinner (breakfast for dinner) and for freezing. The whole house loves them. We only used whole wheat flour, and we used ground flax seed instead of wheat germ and coconut sugar in place of the sucant. We added a teaspoon of vanilla and a few dashes of cinnamon. We used coconut milk. If you use coconut, or any other non dairy, add the milk slowly. We found we didn’t need as much since it’s thinner and had to add in more flour. They freeze great too and are perfect for a grab and go breakfast! We will be making these again!


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