Take the stress out of meal prep with a fast and flavor-packed recipe for Instant Pot Carnitas topped with cherry tomato pico de gallo. I have a confession to make: Thi…
Raspberry Oatmeal Pancakes
- 23 Comments
When I say “fiber,” you say “pancakes.” Fiber!
… Hello? … Are you there? … Can I get a “pancakes?”
If you’re still reading, I’m digitally high-fiving you. Because I totally get it. No one under the age of 107 is going to champion fiber in their diet. Unlike the healthy cool kids (looking at you, zucchini noodles), fiber-rich foods aren’t exactly a trend. But in the spirit of the New Year, I was determined to pump up my favorite indulgent breakfast item with a few healthy additions. And that’s why this sweet stack is chock-full of oats and raspberries, one of the highest fiber fruits alongside the good ol’ trusty prune.
So now you can indulge in a tall stack of oatmeal pancakes with way more fiber and way less guilt. And for all those who could care less about fiber and have still politely read to this point, head on over to my recipe for Light and Fluffy Buttermilk Pancakes for a classic rendition begging for chocolate chips, sprinkles and countless other festive mix-ins. It’s a win-win!
Craving more? Subscribe to Just a Taste to get new recipes and a weekly newsletter delivered straight to your inbox! And stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.
Raspberry Oatmeal Pancakes
- 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
In a medium bowl, whisk together the flour, oats, baking powder, sugar and salt.
In a separate medium bowl, whisk together the milk, egg and melted butter. Add the wet ingredients to the dry ingredients and stir just until combined. Fold in the smashed raspberries. (Do you overmix the batter.)
Place a nonstick pan or griddle over medium-low heat. Grease it with oil (optional). Drop about 1/4 cup of the batter onto the hot pan, spacing the pancakes at least 2 inches apart. Once bubbles form, flip the pancakes once and continue cooking 1 to 2 more minutes until the pancakes are cooked throughout. Serve the pancakes with maple syrup and additional raspberries.
Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
FOLLOW JUST A TASTE ON INSTAGRAM and show us what you’re cooking in your kitchen! Use the hashtag