Total Time
Prep 15 mins
Cook 10 mins

Adapted from a recipe in Healthy Living magazine.

Ingredients Nutrition


  1. Place oatmeal, milk, egg and brown sugar blend together in a bowl and stir until blended. Allow to rest for 10 minutes.
  2. Gently stir in flours and baking powder.
  3. Fold in strawberries.
  4. Heat lightly oiled griddle and drop pancake batter by 1/2 cup per pancake.
  5. When bubbles form all over the pancake, flip the pancake and brown other side. Repeat with remaining batter.
  6. Serve with butter and sugar-free syrup or no sugar added strawberry preserves, if desired.


Most Helpful

I tried this recipe for the first time this morning, and I absolutely love it! I'm an incorrigible tweaker, so I added a teaspoon or so of cinnamon (could have added more, to be honest), and a teaspoon or so of extra sugar. I also did what the last reviewer suggested, which was to add a bit extra milk, as the batter is very thick. Even so, I had to cook them on very low heat so they would cook all the way through. But these are just picky points. This is a great recipe that I'm sure I'll use again and again.

SheilaMyjo April 22, 2012

Fabulous!! Some of the best pancakes I've ever had, and healthy, too. Followed the recipe exactly, except that I found the batter to be very thick, so I added about 2 tablespoons skim milk. These would also be great with blueberries, bananas, or pecans -- the possibilies are endless!

m.schmid June 10, 2008

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