Whole Wheat Oatmeal Pancakes.

Made with Greek yogurt, oats, whole wheat flour, and not much else. Simple, wholesome, and satisfying.

Healthy Whole Wheat Pancakes - that actually taste good. Made with Greek yogurt, oats, whole wheat flour, and not much else. sallysbakingaddiction.com

I’ve never met a pancake that I didn’t like.

Correction. I’ve never met a fluffy buttermilk pancake that I didn’t like. I have, however, met several flimsy-dense-flavorless-whole-wheat pancakes in my life. And they’re quite a disappointment to say the least.

Healthy Whole Wheat Pancakes - that actually taste good. Made with Greek yogurt, oats, whole wheat flour, and not much else. sallysbakingaddiction.com

Healthy whole wheat pancakes are difficult to master because pancakes are meant to be light, soft, and fluffy. All things that whole wheat flour isn’t. However, finding the right balance of ingredients to make your pancakes whole-grain AND fluffy isn’t impossible. It just took me a few (um, several) tries.


Let’s just say I spent my entire Sunday morning pancake-ing and currently have a freezer full of whole wheat pancakes. Who wants to come over for breakfast? Pancakes are the only thing on the menu.

Anyway. This is a recipe you’re going to want to hold onto. It joins my basic vanilla cupcake, basic chocolate chip cookie, and homemade cinnamon rolls in my “go-to” recipe archive. These whole wheat pancakes are an easy starting point to let your mind go wild. Plain whole wheat pancakes topped with sliced almonds. Or whole wheat chocolate chip pancakes:

Healthy Whole Wheat Pancakes - that actually taste good. Made with Greek yogurt, oats, whole wheat flour, and not much else. sallysbakingaddiction.com

The chocolate chip version of this recipe is our favorite. (duh) Though I can never say no to a classic, maple-syrup drenched plain ole whole wheat pancake.

Making these pancakes is actually really simple. There’s no crazy ingredients you’ve never heard of. Nothing requiring you to spend $15 on a crazy sugar substitute you can’t pronounce. Just plain everyday ingredients like whole wheat flour, egg, quick oats, milk, and yogurt. The pancake batter is flavored with cinnamon and vanilla extract and is very lightly sweetened with brown sugar. Only 2 Tablespoons of brown sugar for the entire recipe. Not too shabby, right?

Don’t leave out the brown sugar; your pancakes will not be good.

Healthy Whole Wheat Pancakes - that actually taste good. Made with Greek yogurt, oats, whole wheat flour, and not much else. sallysbakingaddiction.com

Let’s just discuss how thick these guys are. You have the baking powder to thank. Not too much baking powder so that your pancakes taste like chemicals, but just enough to give them a little lift. Ok, a lot of lift. And I’m lovin’ it!

The addition of quick oats adds fiber to your pancakes, as well as gives them a hearty, satisfying texture. The oats bulk up the batter without adding any unnecessary sugar or fat. You know when you mix oats with water/milk, they bulk right up? The same goes with this pancake batter. I always add a touch of oats to my batters. Oh and don’t worry, these pancakes won’t taste oat-y.

Greek yogurt adds a slight protein punch to the batter. It also keeps things on the lower fat side. I love using Greek yogurt in my healthier recipes; it’s like a softness inducing miracle ingredient. Yogurt also brings so much moisture to the resulting pancake. Dry, tough pancakes have no place in my kitchen.

I’d rather eat broccoli for breakfast than a dry-tasting pancake.

How to make healthy whole wheat pancakes

I really need a pancake griddle. Also, do you like my shoes?

While these whole wheat oatmeal pancakes aren’t nearly as fluffy as my favorite buttermilk pancakes (you’ll find that recipe in my cookbook), they’re still incredibly soft. Just as pancakes should be. Tall stacks of soft, syrup-drenched pancakes. Heaven. 

Two very important notes: make sure your griddle is HOT before adding the pancake batter. Also, spray your pan or griddle between each pancake or batch of pancakes. Ok, let’s recap.

These whole wheat oatmeal pancakes are:

  • Soft
  • Thick
  • Healthy
  • Whole-grain
  • Moist
  • Really, really good

These whole wheat pancakes are not:

  • Made with weird ingredients
  • Boring
  • Flavorless
  • Diet-busting
  • Dry as cardboard
  • Hard as bricks

Just making sure we’re clear here.

Healthy Whole Wheat Pancakes - that actually taste good. Made with Greek yogurt, oats, whole wheat flour, and not much else. sallysbakingaddiction.com

I just had dinner, but I’m ready to face plant into that giant chocolate chip stack. ↑

*Any slight changes you make to this recipe will yield a different result; I suggest making the pancakes exactly as written or using the alternatives given. 

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Healthy Whole Wheat Oatmeal Pancakes

Made with Greek yogurt, oats, whole wheat flour, and not much else. Recipe may be doubled for a large family.

Yield: 7-8 pancakes

Prep Time: 5 minutes

Total Time: 25 minutes


  • 1 cup (123g) whole wheat flour (or white whole-wheat)
  • 1/2 cup (40g) quick oats
  • 1/4 teaspoon salt
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1 large egg (or 2 egg whites)
  • 1 cup (240ml) milk*
  • 2 Tablespoons dark brown sugar (or light brown)
  • 1/4 cup (63g) Greek yogurt*
  • 1 teaspoon vanilla extract
  • 1/2 cup add-ins like chocolate chips or fruit, optional


Toss the flour, oats, salt, baking powder, and cinnamon together in a large bowl. Set aside. In a separate medium bowl, whisk the egg and milk together. Whisk in the brown sugar and yogurt until no lumps remain. Whisk in the vanilla until combined.

Make a well in the dry ingredients and pour the wet ingredients in. Stir gently until just combined. Do not overmix the batter or your pancakes will be tough and very dense. Add any mix-ins you prefer, but again - do not overmix the batter.

Heat a griddle or skillet over medium heat. Coat generously with cooking spray, oil, or butter.  Once hot, drop about 1/4 cup of batter on the griddle. Cook until the edges look dry and bubbles begin to form on the center or sides, about 1 minute. Flip and cook on the other side until cooked through, about 2 more minutes. Coat griddle/skillet again with nonstick spray for each pancake or batch of pancakes.

Keep pancakes warm in a preheated 200F degree oven until all pancakes are cooked. Serve immediately. Pancakes taste best right after they are made. Pancakes freeze well, up to 2 months.

*Recipe tested with both skim and vanilla almond milks. Soy milk, 1%, 2%, buttermilk, or rice milk are OK.

*Recipe tested with plain 0% Greek yogurt. Regular yogurt, any milk fat and your choice of flavor, is OK.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.


A few more wholesome ways I like to start my day…

Skinny Strawberry Chocolate Chip Muffins

Skinny Strawberry Chocolate Chip Muffins


Breakfast Cookies

Breakfast Cookies


Oatmeal Raisin Cookie Granola

Oatmeal Raisin Cookie Granola by sallysbakingaddiction.com


Q: What do you like on your pancakes?

Healthy Whole Wheat Pancakes - that actually taste good. Made with Greek yogurt, oats, whole wheat flour, and not much else. sallysbakingaddiction.com





270 Responses to “Whole Wheat Oatmeal Pancakes.”

  1. #
    Meganposted April 17, 2014 at 1:39 pm

    WOW…I was drawn to this recipe first by the gorgeous pictures, and then I read everyone’s comments and HAD to try them (I’ve never seen so many positive comments on a recipe before!) This is by far the BEST pancake recipe (healthy or not) I’ve ever made . I was forced to use spelt flour and honey instead of WW and sugar, since I was too eager to make these rather than go to the store first. But they were fantastic, and the recipe was much larger than I thought (made 15 pancakes!!). I can’t imagine them tasting any better, but will try the brown sugar and WW flour next time anyway! Can’t wait to try some more of your recipes!


    • Sallyreplied on April 17th, 2014 at 2:44 pm

      NICE! So glad you love these, Megan. I should try them with spelt flour sometime!


  2. #
    Reneeposted April 26, 2014 at 12:57 pm

    These look amazing but I don’t have any quick oats. Should I blend my other oats into flour?


  3. #
    Reneeposted April 26, 2014 at 1:03 pm

    Nevermind! Sorry for my quick comment. Found my answer in another comment! Can’t wait to roll out of bed and surprise my husband with these!!


  4. #
    Rougeposted April 27, 2014 at 8:06 am

    Amazing – I just made them with lactose free skim milk and 0% yogurt and they were so light and fluffy. My husband who’s not a big oats and WW flour fan couldn’t even tell them apart. Def a keeper and much better than any other skinny pancake recipe i’ve tried. When you can make pancakes so amazing with this recipe, who needs buttermilk in pancake anyway!


  5. #
    Tomposted April 27, 2014 at 11:02 am

    Thanks for the recipe, and most of all for trying so many versions! I made the pancakes this morning with blueberries (I always have them in the freezer). Really tasty, and after making only two at a time (so I could experiment with cooking times and see how the batter does as it sits). I found a couple of things that make them more consistent from batch to batch. 1) Let the batter sit for 5 minutes after you mix it, the oats will really soften and the baking powder gets a chance to work (you can also heat the milk until it’s very slightly warm to the touch, that helps too). 2) They can stay a little gummy in the center if they’re not cooked through. I found spreading the 1/4 cup of batter a little with my fingers or a spatula to make a slightly thinner pancake helps to make sure they’re cooked and they still puff nicely. 3) When in doubt, keep cooking them as long as they’re not too brown. 4) Use a rack on the baking sheet if you’re putting these in the oven so the bottom. doesn’t get too wet.


  6. #
    Mandyposted April 30, 2014 at 9:00 am

    Thank you for a wonderful recipe! I have 5 children and make pancakes every morning for them for breakfast. I’m always looking for new, healthy recipes and this one was a hit! They loved them! I will be making these a lot in the future! Thanks again!


  7. #
    Ireneposted May 3, 2014 at 11:26 am

    Hi Sally!
    Can I just omit the yoghurt? Or can I substitute with other ingredients? Like addition more milk??


    • Sallyreplied on May 5th, 2014 at 9:23 am

      Hi Irene – the pancakes won’t be as moist. I’m sure you could try using buttermilk – but sub the yogurt and the milk for buttermilk (so 1 and 1/4 cups total buttermilk).


  8. #
    saraposted May 4, 2014 at 2:52 am

    I live alone and i was wondering if i can still make this amount of batter but store the rest for up to a week ? would that work and if yes where should i store it


    • Sallyreplied on May 5th, 2014 at 9:20 am

      Hey Sara, yes you could do that – cover tightly and store in the refrigerator.


  9. #
    Catherineposted May 4, 2014 at 9:05 am

    Made these this morning!! I made it into a double-decker pancake sandwich – 2 large pancakes with sliced strawberries and bananas in between and on top then finally topped it with whipped cream and some agave! HEAVENLY! Thank you so much for this wonderful recipe. I will definitely be making more of these in the future.



  10. #
    Josephineposted May 10, 2014 at 7:44 am

    These pancakea are gorgeous! I made them for brunch with some friends today, and they went perfectly with my homemade raspberry white chocolate ‘jam’!
    Regular pancakes I can never stop eating and feel bloated afterwards. But these were actually filling as if i had a full meal! We enjoyed them very much :)


    • Sallyreplied on May 10th, 2014 at 11:09 am

      That homemade “jam” sounds right up my alley, Joesphine! Thanks for reporting back.


  11. #
    Rachel Bainposted May 14, 2014 at 7:30 am

    Just made these pancakes they were so DELICIOUS and extremely filling!! I put raspberries into the mixture and also put some vanilla ice cream on top (which I would highly recommend). Thanks for the recipe!!


  12. #
    Madeleineposted May 14, 2014 at 10:46 am

    These were fabulous! I added chocolates chips to the batter and served them with fresh picked strawberries + maple syrup. Yumm!!


  13. #
    Alejandraposted May 16, 2014 at 3:56 pm

    I used to make some oatmeal pancakes, but they were never fluffy… So I tried this ones today, adding half banana… And they have been the best ones so far! Thank you so much for sharing, can’t wait to make it with chocolate chips!


  14. #
    Aparnaposted May 18, 2014 at 3:17 am

    Been looking for a healthy pancake recipe for a while now. These turned out perfect and fluffy!!! My 18 month old loved them too!Thanks!


  15. #
    Carleyposted May 18, 2014 at 10:18 am

    Hi, I was wondering if you could still substitute the whole wheat flour for just normal white flour? Or will it turn out different?


    • Sallyreplied on May 18th, 2014 at 6:31 pm

      Definitely! The pancakes will be softer.


  16. #
    Krissann Keyposted May 18, 2014 at 2:58 pm

    If using whole spelt, do you use cup for cup?


    • Sallyreplied on May 18th, 2014 at 6:27 pm

      I’m unsure; I don’t typically bake or cook with spelt flour.


  17. #
    Meganposted May 20, 2014 at 8:48 am

    THANK YOU FOR THIS RECIPE, SALLY! I have been searching for a good whole wheat pancake recipe for years and I’m so excited that the search is over! :) I LOVED these. I added frozen mixed berries and they came out perfectly. My whole family loved it. Sally to the rescue yet again! I just wish I had tried these earlier!


  18. #
    Gabbyposted May 22, 2014 at 6:19 am


    Just made these.. They taste like light little bites of heaven!

    Added dark chocolate chips and broken up bits of frozen raspberries… Shame no one else is home…. Might have to eat the whole batch myself! ;)

    Thank you!!


  19. #
    Brennaposted May 22, 2014 at 3:39 pm

    These look great! Could I use quick cooking steel cut oats instead?


    • Sallyreplied on May 23rd, 2014 at 5:56 am

      Yes you could. Enjoy!


  20. #
    Lizposted May 26, 2014 at 11:33 am



  21. #
    sarah westposted June 7, 2014 at 1:05 pm

    I was curious when they are made exactly to the recipe specifications what the calories count and serving size is?


    • Carolinereplied on July 21st, 2014 at 11:23 am

      Hi Sarah!

      I made these pancakes with Quaker old fashioned oats, skim milk, egg whites, light brown sugar and plain nonfat yogurt (mostly the original ingredients). I came up with these approximate nutrition stats for 1/4 of the batter:

      212 Calories
      < 2g Fat
      10g Sugar
      5g Fiber
      10g Protein

      This is super impressive for a pancake! I make them every Sunday now :)


  22. #
    Danielleposted June 14, 2014 at 12:43 pm

    Hello, I was wondering with the recipe posted up above if you have a nutrition value on it?


    • Sallyreplied on June 14th, 2014 at 12:50 pm

      No I do not.


  23. #
    Jessy Dawnposted June 21, 2014 at 11:24 am

    I actually prefer this recipe without the sugar. After making them I topped them with just a little bit of raw honey with royal jelly, propolis, and bee pollen. Yum! Too much sugar can ruin your palate! We NEVER consume refined sugar in our house and prefer it that way.


  24. #
    Melindaposted June 21, 2014 at 2:35 pm

    I didn’t have enough of my regular Bob’s Red Mill pancake mix to make for brunch so I started searching around for a whole wheat recipe. I ran across this one with oatmeal, double bonus! I only had old fashioned rolled oats on hand but after scrolling through the comments, I saw that I could give them a few pulses in the food processor and use them instead of quick oats. I made a quadruple batch since we invited the neighbors next door over for brunch. I was taking a bit of a risk trying a new recipe on guests! This recipe did not disappoint however, it was amazing! The kids and adults gobbled down pancakes like there was no tomorrow. With butter, pure maple syrup and these pancakes you can’t go wrong! I actually had a few leftover so I threw them in the freezer for later.

    Thanks so much for this excellent recipe. It made my recipe hall of fame, I printed it and put it in my binder :)


  25. #
    asjleyposted June 26, 2014 at 11:16 am

    I am in the middle of making this and didn’t see I needed milk. I don’t have any! I have heavy whipping cream and yogurt..can I substitute anything for it?


    • Sallyreplied on June 26th, 2014 at 5:34 pm

      Yogurt would be ok, don’t use cream though. Too heavy!


  26. #
    tilaulauposted July 4, 2014 at 2:13 pm

    Great pancakes ! Do you ythink that the recipe is suitable for waffles ?


    • Sallyreplied on July 5th, 2014 at 3:15 pm

      Definitely! Enjoy.


  27. #
    Hayleyposted July 6, 2014 at 3:38 pm

    For anyone who wants to make these as waffles, I tried it and it works great! But you have to be sure to grease your waffle iron very, very well. Just a light coating won’t do — they’ll stick. I heavily greased mine with Pam and they came right out :)


  28. #
    Zakposted July 7, 2014 at 10:44 pm

    Thanks for this amazing Recipe !!!
    I Posted it to our Facebook Page.


  29. #
    sweethealthyposted July 10, 2014 at 2:41 am

    just tried this pancake recipe. SO DELICIOUS! thanks so much! I will definitely try more recipes!


  30. #
    Katiposted July 10, 2014 at 6:31 pm

    Hi Sally this recipe looks delicious but my girls are allergic to dairy. I was going to use rice or oat milk, but what can I substitute the yoghurt for?


    • Sallyreplied on July 11th, 2014 at 5:36 am

      Hi Kati. Soy yogurt would be best. The texture of the pancakes will be much, much different without any yogurt at all.


  31. #
    Carmellaposted July 19, 2014 at 10:59 am

    These pancakes were amazing! Best ww pancakes I have ever tasted! My kids gobbled them up and OK so did I! This is now my staple ww pancake recipe :)


  32. #
    Danielleposted July 19, 2014 at 1:11 pm

    Best pancakes I’ve ever had! I used unsweetened vanilla almond milk, light brown sugar, plain unsweetened fat free Greek yogurt, and thawed blueberries. Perfect!


  33. #
    Carolineposted July 19, 2014 at 3:01 pm

    Sally! We first met over this recipe about a month ago- I absolutely love it! I’ve been making these every weekend since! Question: how do you think I could incorporate pumpkin here? Could I replace the yogurt or just try adding it to the whole original recipe? Fall’s a-comin!


    • Sallyreplied on July 20th, 2014 at 4:53 pm

      Hey Caroline! I hope to develop a yummy healthy pumpkin pancake in the fall. Until then, you may be able to throw some in here to replace some yogurt. But I really don’t know without testing it.


  34. #
    Feliziaposted July 24, 2014 at 3:12 am

    These pancakes taste wonderful! I have to admit, I was quite sceptic at the beginning mainly because my batter was quite liquid but they turbed out fluffy and delicious! And you can really tell that the recipe isn’t just one of these simple with few ingredients ones… so, thanks a lot!


  35. #
    Hetaposted July 27, 2014 at 6:47 pm

    Hi, I made these pancakes first time in my life and your recipe is so amazing, my 15 month old son just loved it. I was born in India and never heard of pancakes until I left the country in 2004. Always loved them but tried today for the first time. You have got a big fan of yours on the list sally. Thank you.


  36. #
    Leahposted August 3, 2014 at 10:02 am

    These are absolutely amazing! I love pancakes but quit eating them for a while because of how unhealthy they can be. I am so happy I discovered your recipe though! My husband and 19 month old son loved them as well! Thank you for such a great recipe!


  37. #
    Hungry Momposted August 4, 2014 at 8:53 pm

    These are the absolute best pancakes! They are nice and fluffy while full of hearty ingredients that are soo good for you! They keep me full for hours and I feel do good feeding them to my kids


  38. #
    Chelseaposted August 5, 2014 at 2:38 pm

    I just made these pancakes with raspberries and chocolate chips and they were absolutely wonderful! I’m definitely making these again


  39. #
    Sabrinaposted August 7, 2014 at 7:37 pm


    I really want to try and make this recipe as an on the go meal for the week. What is the best way to store them for the week?

    ~ Sabrina


    • Sallyreplied on August 7th, 2014 at 8:14 pm

      Covered tightly in the fridge.


  40. #
    Jonposted August 8, 2014 at 12:10 am

    These were great! I followed them to the letter and they turned out awesome. I made them for my boyfriend using blueberries and bananas and he freaked out. One question though, how do you freeze and unfreeze them for later?


    • Sallyreplied on August 8th, 2014 at 2:51 pm

      I simply let them thaw in the refrigerator overnight and warm them up in the microwave.


  41. #
    Maria Bposted August 9, 2014 at 4:32 am

    My first ever pancakes and they were super soft and delicious!! Thanks for listing! Made exactly as said in the recipynand wouldnt change a thing!


  42. #
    Mariamposted August 11, 2014 at 4:58 am

    Just tried this recipe. It’s everything you said and more. Definitely a winner! THANKS.


  43. #
    shaniposted August 14, 2014 at 12:34 pm

    I made these and its was so tasty !
    I find these oats pancakes tastier and surely healthier than those without the oats.
    thanks for this recipe.


  44. #
    Chrisposted August 16, 2014 at 8:34 am

    I made this using apple sauce instead of yogurt, honey instead of sugar and added a banana. Recipe came out fine.


  45. #
    KeBrewposted August 23, 2014 at 10:08 am

    I was very hesitant to try these, as I’ve tried whole wheat pancake recipes in the past that haven’t turned out too great. However, these are quite good and fluffy! The only substitute I made was to add an additional teaspoon of cinnamon and I used Quaker old fashioned oats rather than the quick cooking kind. They turned out great! Even my four year old, a very picky eater, loved them. One quick question: can I use fresh fruit in the batter? I see most people use frozen. I like using bananas and blueberries in my pancakes. Thanks for the great recipe!


    • Sallyreplied on August 23rd, 2014 at 12:33 pm

      fresh fruit would be just fine. Happy you enjoy them!


  46. #
    Mathildeposted August 30, 2014 at 10:16 am

    These were the best pancakes I’ve ever had! I put peanut butter on top and it was amazing! (It melts on it so its super creamy)


  47. #
    Zposted September 3, 2014 at 9:29 pm

    Made these tonight when I was desperate for a quick dinner. I can’t believe how delicious they are despite the healthy ingredients! Thanks !


  48. #
    Scarletposted September 5, 2014 at 12:11 pm

    Tried a different, popular Pinterest whole wheat pancake recipe before and, due to the cardboardy texture and taste, I thought it had completely turned me off from making anymore future whole wheat pancakes, but SO glad I tried your recipe! The brown sugar and vanilla extract are SO important here and these pancakes in general totally satisfy that pancake craving, minus the guilt, all while giving you fiber & protein! Permanent go-to pancake recipe.


  49. #
    Lanaposted September 5, 2014 at 9:53 pm

    Possibly the best pancakes I’ve ever eaten! so light and fluffy and so filling. I drizzled mine with a berry and greek yogurt puree but they have enough sweetness and flavour to eat by themselves. Sooooo yummy!


  50. #
    Janetposted September 13, 2014 at 9:01 am

    Sally these were fabulous! I used applesauce instead of yougurt just because I can’t do yougurt – I used old fashioned oats added blueberries. Thanks for sharing


  51. #
    Bradyposted September 19, 2014 at 10:32 pm

    These were delicious!!I I used coconut milk because that’s what I had in the ‘fridge, and I ate them right out of the baggie when I brought them for breakfast the next day at work. They are THAT good…


  52. #
    Jessicaposted October 1, 2014 at 8:34 pm

    I’ve been searching for a healthy, filling pancake recipe for my fussy toddler who will only eat pancakes for breakfast and oh.my.god. These are AMAZING!!! I greased the pan with coconut oil and added blueberries and served with warm maple syrup. Mmmm.
    I also need griddle. I usually have two frying pans going and it’s annoying. Lol
    Thanks for the fantastic recipe!


  53. #
    Stephanieposted October 3, 2014 at 10:32 am

    These pancakes are just as advertised. Thick and fluffy and very tasty! I followed the recipe to a t and was able to make 11 pancakes made with a 1/4 c. batter. The kids and I loved them. Thank you for this wonderful recipe!


  54. #
    Lillianposted October 6, 2014 at 1:35 am

    Made these this morning for my dad and boyfriend. They raved and raved about them! – best ever, no really, BEST ever, so much flavor, etc. which I was surprised about because I thought they were good but a little lacking in … richness? Flavor? Maybe because they are so healthy (: Additions/modifications: I used 1.5 c frozen blueberries (yes, a lot) that had been sitting out for 30 min to thaw a bit. Also used regular yogurt instead of Greek and let the batter sit for 5 min once mixed so the oats could soak up some water and the baking powder could start working.
    Will make again since the boys loved them so much! Next time putting choco chips in!


  55. #
    Kristaposted October 7, 2014 at 12:26 am

    You were wondering what others like as pancake topping? On buckwheat or “whole-grain” ones, I Looooove unsweetened APPLESAUCE! Also never knew just WRITING it could make me drool. Whaddya know.


  56. #
    Kaylin @ Enticing Healthy Eatingposted October 28, 2014 at 12:12 am

    Made these delicious, scrumptious pancakes for my parents and boyfriend this past weekend, Sally. And they received rave reviews! I did grind the oats in a food processor before adding them to the mix to make them more of an oat flour. thank you for the recipe!


  57. #
    LadyMcbethposted November 1, 2014 at 5:41 pm

    Sally, tried these today morning. They turned out abso-freakin’-lely delish! Neither my 5 year old, nor fussy husband could find anything to complain about. What I loved most is that your claim that these don’t taste like cardboard was 100% correct. They absolutely didn’t…. Tasted so much better than some of the skinny/healthy versions found in the refrigerated section of a grocery store. For a clean eater such as myself, who detests processed food, these were godsend!


  58. #
    Laurieposted November 13, 2014 at 4:19 pm

    Made these this morning. I always crave pancakes when the weather is cold, windy, rainy, and/or blizzardy like it is today. they were great! I also made some of the no bake peanut butter trail mix bars and am waiting for them to set. can’t wait to try them! I love spending all day baking when the weather is horrible and it’s too icky to go outside!


  59. #
    Zuleyka Murilloposted November 19, 2014 at 1:30 pm

    I made these for the second time this morning I really love the taste in these(:
    I posted how they came out on my new blog(;


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