Supper Pancakes

Supper Pancakes
Makes about 14 pancakes

Provided by: Gundersen Lutheran 500 CLub Registered Dietitians

Getting started Equipment you will need: medium-large mixing bowl; mixing spoon; whisk; skillet; spatula/turner.

Do right away when you get home: thaw berries if using frozen (can also be done morning of or day before).

1 egg
1 cup milk
2 Tbsp. oil

Berries; fresh or frozen, thawed

1. Put whole oats in food processor and grind to a fine flour-like consistency, set aside.
2. Add ingredients into mixing bowl. Whisk together. ½ cup all-purpose flour ½ cup oat flour 2-4 Tbsp. ground flax seed 1 Tbsp. raw (or regular) sugar 1 Tbsp. baking powder ½ tsp. baking soda ½ tsp. salt

3. Add ingredients to egg/milk mixture. Stir and mix until blended. Heat skillet to medium heat, add butter or oil blend as desired. Pour batter on to hot griddle or non-stick pan. Flip each cake after batter bubbles on the side facing up.
4. Serve with berries and a glass of milk

Side Items: berries and milk

Tips: Ground oats (oat flour) can be used in several recipes that call for ‘flour’. Try using ½ oat flour and ½ all-purpose flour in other recipes. Ground flax seed is rich in omega 3s and can be found in most grocery stores, typically near the baking ingredients. Store in a cool dark place, or the freezer, to main freshness between uses. Extra pancakes can be frozen and popped in the toaster for a quick breakfast.

Shopping list:

Ground flax seed Berries, fresh or frozen

Check Pantry for:




Baking powder



Flour, all-purpose


Baking soda