Oatmeal Pancakes with Mixed Berry Topping
Oatmeal Pancakes with Mixed Berry Topping

Hearty and flavorful—these oatmeal pancakes are the best! You'll love the fruit topping made with real maple syrup.

Prep Time: 15 minutes
Start to Finish: 20 minutes
Makes: 6 servings (2 pancakes with 1/4 cup topping)

User rated 3 out of 4 Stars

Topping
1 bag (10 oz) Cascadian Farm® frozen organic harvest berries, thawed and drained
3/4 cup real maple syrup

Pancakes
3/4 cup quick-cooking oats
3/4 cup whole wheat flour
1 cup fat-free (skim) milk
1 tablespoon sugar
2 tablespoons vegetable oil
2 teaspoons baking powder
1/4 teaspoon salt
1 egg

1. In 2-quart saucepan, cook topping ingredients over medium-low heat, stirring occasionally, until mixture just begins to simmer. Remove from heat; set aside. In medium bowl, beat pancake ingredients with wire whisk until blended.
2. Spray griddle or 10-inch skillet with cooking spray. Heat griddle to 375°F or heat skillet over medium heat. For each pancake, pour slightly less than 1/4 cup batter from cup or pitcher onto hot griddle.
3. Cook pancakes until puffed and dry around edges. Turn; cook other sides until golden brown. Serve with topping.

High Altitude (3500-6500 ft): Decrease baking powder to 1 1/2 tsp.

  1. In 2-quart saucepan, cook topping ingredients over medium-low heat, stirring occasionally, until mixture just begins to simmer. Remove from heat; set aside. In medium bowl, beat pancake ingredients with wire whisk until blended.

  2. Spray griddle or 10-inch skillet with cooking spray. Heat griddle to 375°F or heat skillet over medium heat. For each pancake, pour slightly less than 1/4 cup batter from cup or pitcher onto hot griddle.

  3. Cook pancakes until puffed and dry around edges. Turn; cook other sides until golden brown. Serve with topping.

seal