Yummy Pancakes!

I’ve made this recipe twice now and the results are delicious, hearty pancakes! Below is my version.

Whole Wheat Oatmeal Pancakes


  • 1/2 cup spelt flour
  • 1/2 cup oats
  • 1/2 cup all purpose flour
  • 1 tsp sugar
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 egg
  • 1 1/4 cups milk
  • 2 tbsp oil


  1. If desired, mix flour, oats, milk and 1 tbsp yogurt together and let soak for 8+ hours in a loosely covered bowl at room temperature to aid in digestion – for example, mix this up before going to bed and make pancakes in the morning, or mix it up late morning to use for dinner.
  2. Combine dry ingredients in a large mixing bowl.
  3. Add wet ingredients and mix to combine.
  4. Add 1/4 cup batter per pancake to preheated, greased cast-iron or stainless steel pan on med-low heat.
  5. Flip once bubbles have begun to form in centre of pancakes, cooking on opposite side until lightly browned.
  6. Serve with jam, yogurt, maple syrup, and fruit. Enjoy!

I’d like to figure out a gluten free alternative for these pancakes. Any ideas?


  1. Nadine says:

    So, you’ve got about a cup of flour altogether in there (including the spelt and the ap flour) so I’d take that out and substitute 1/3 c. tapioca flour, 1/3 c. brown rice flour, and 1/3 c. cornstarch for that – then maybe I’d add another egg.

  2. kim says:

    Hmmm – what about the oats?

  3. Nadine says:

    for most people with celiac – oats are okay – as long as they’re not contaminated.

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