Toasted Walnut Oatmeal Pancakes + Blueberries

Guys…I’m so excited to share this recipe! Pancakes…who doesn’t love pancakes?!

These pancakes were created during one of my late night study sessions a few months ago. I had been making overnight oats for a while and thought it would be cool if I could combine them with pancakes. At the time I had a serious craving for pancakes. So I prepared my overnight oats like I normally would but blended the hell out of them the next morning. Before I knew I had some awesome pancakes!

The pancakes were not as tough as I thought they would be with oats added to them. They were nutty and hearty, a great weekend breakfast. It took a little trial and error to get the cooking time right, because these pancakes do take longer to cook. But these pancakes are now one of my favorites and I’m glad had that late night inspiration.

Pancakes aside, I can’t believe school is starting soon…yikes! Anyone else ready for the school year?! I wish summer would last just a little longer! I’m already seeing all the Fall decorations being put up in the stores. It’s a good thing I like all things Fall!

I guess these pancakes are a good transition into Fall. They would be wonderful on a cold Fall morning. Try out the recipe, don’t be afraid about the prep time. They do require a little work but the work is simple and you won’t regret it. Enjoy the pancakes!

Print Recipe

Toasted Walnut Oatmeal Pancakes With Blueberries

Prep Time

20 minutes

Cook Time

35 minutes

Passive Time

6-8 hours

Servings

2-4 people

Ingredients

• 1/2 cup whole wheat flour
• 1/2 cup thick rolled oats
• 1 cup almond milk (unsweetened)
• 1/4 cup whole walnuts
• 1 tbsp ground flax seeds
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1 tbsp sugar (optional)
• 1/4 tsp salt (I used fine sea salt)
• 2 tbsp butter (melted)
• 1 tsp vanilla extract
• 1 egg
• 1-1 1/2 cup fresh or frozen blueberries

Prep Time 20 minutes Cook Time 35 minutes Passive Time 6-8 hours Servings 2-4 people Ingredients 1/2 cup whole wheat flour 1/2 cup thick rolled oats 1 cup almond milk (unsweetened) 1/4 cup whole walnuts 1 tbsp ground flax seeds 1 tsp baking powder 1/2 tsp baking soda 1 tsp ground cinnamon 1 tbsp sugar (optional) 1/4 tsp salt (I used fine sea salt) 2 tbsp butter (melted) 1 tsp vanilla extract 1 egg 1-1 1/2 cup fresh or frozen blueberries

Instructions

1. Add the oats, flax seed, and 1/2 cup of almond milk in a small container and put in the refrigerator. Leave overnight.
2. Preheat oven to 350 degrees. Place walnuts on a baking sheets and bake in oven for 8-10 minutes. Let cool and then add walnuts to food processor or blender and pulse until you get a crumbly mixture. You can pulse until its really fine if you want but don't go too long. Set aside walnuts.
3. Remove oat mixture from the refrigerator and place in a food processor or blender. Add 1/2 cup of almond milk and blend for a couple of minutes. Mixture should be somewhat smooth, its fine if its a little lumpy. Set aside.
4. Combine flour, salt, baking powder, baking soda, cinnamon, and sugar in a large bowl. Toss in the rest of the ingredients except the blueberries and mix. Fold in blueberries.
5. Heat a skillet or griddle on medium-low heat. Coat with butter or cooking spray. Drop about 1/4 cup of the pancake mixture and cook for 3 1/2 to 4 minutes on one side. Flip and cook for an additional 3 1/2 to 4 minutes.
6. Serve pancakes with fruit and lots of maple syrup.

Recipe Notes

These pancakes hold up really well in the refrigerator. I haven't tested putting them in the freezer (they don't last long) but I'm confident if you wrap them in plastic wrap and put them in a freezer bag, they will do just fine.