Raspberry Oatmeal Pancakes Recipe

Smashed fresh or frozen raspberries incorporated into every light and fluffy bite make Raspberry Oatmeal Pancakes a fiber-packed healthy breakfast favourite.


– 1 1/2 cups all-purpose flour – 3/4 cup old fashioned oats, uncooked – 2 1/2 teaspoons baking powder – 1 Tablespoon sugar – 1/4 teaspoon salt – 1 1/2 cups whole or non-fat milk – 1 large egg – 2 Tablespoons unsalted butter, melted – 1 cup raspberries, smashed – Maple syrup, for serving

Mix flour, oats, baking powder, sugar, and salt in a medium basin.  

Step 1


Mix milk, egg, and melted butter in a medium basin. Add wet ingredients to dry and mix until incorporated. Fold in mashed raspberries. (Do you overmix batter?) Heat a nonstick pan or griddle on medium-low.   

Step 2

Oil it if desired. Place ¼ cup of batter on the hot pan, leaving 2 inches between pancakes. After bubbles appear, turn the pancakes and cook for 1–2 minutes more until cooked. Add maple syrup and raspberries to pancakes.  

Step 3


– Calories: 354kcal,  – Carbohydrates: 58g, – Protein: 11g, – Fat: 8g,  – Saturated Fat: 4g, – Cholesterol: 57mg,  – Sodium: 204mg,  – Potassium: 561mg,  – Fiber: 4g,  – Sugar: 9g,  – Vitamin A: 420IU,  – Vitamin C: 7.8mg,  – Calcium: 249mg,  – Iron: 3.4mg

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