Triple-Berry Oatmeal Pancakes


Triple-Berry Oatmeal Pancakes

Primary Media

3 stacked oatmeal pancakes drenched in berry syrup with fresh berries as garnish

User Rating

4 out of 5 stars
Rate it:
4 ratings

Recipe Data


Recipe Wellness Badges


    Save Options

    Servings and Ingredients

    Serves 4
    2 c.Hy-Vee all-purpose flour
    2 c.Hy-Vee whole wheat flour
    1 c.Hy-Vee nonfat dry milk powder
    1 ½ c.Hy-Vee quick-cooking rolled oats
    ½ c.Hy-Vee granulated sugar
    3 tbsp.Hy-Vee baking powder
    1 tsp.Hy-Vee salt
    1 tsp.Hy-Vee ground cinnamon
    ¾ c.reduced-sugar strawberry fruit spread
    ½ c.fresh or frozen blueberries
    3 tbsp.Hy-Vee orange juice
    1 ¼ c.water
    1Hy-Vee large egg
    1 tbsp.Hy-Vee canola oil
    Fresh raspberries, for topping


    1. For pancake mix, in a large bowl combine all-purpose flour, whole wheat flour, milk powder, oats, sugar, baking powder, salt and cinnamon. Transfer mixture to an airtight container. Cover and store for up to 3 months. Makes 6 cups.
    2. For blueberry sauce, in a medium saucepan over medium heat, heat strawberry fruit spread. Stir in 1/2 cup fresh or frozen blueberries and orange juice and cook about 30 seconds more. Cool to room temperature. Transfer to an airtight container. Cover and refrigerate for up to 1 week. Makes 1 cup.
    3. To make pancakes, in a medium bowl combine water, egg and canola oil. Stir in 2 cups prepared pancake mix, stirring until slightly lumpy . For each pancake, pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet; spread into a 4-inch circle. Cook until golden on both sides, turning once. Serve with blueberry sauce and top with fresh raspberries.

    Nutrition facts


    380 Calories per serving

    Amounts Per Serving

    • Total Fat: 6g
    • Cholesterol: 50mg
    • Sodium: 620mg
    • Total Carbohydrates: 72g
    • Protein: 10g

    Daily Values

    Vitamin A 4%
    Vitamin C 15%
    Iron 15%
    Calcium 30%

    Recipe Source:

    Hy-Vee Seasons Spring 2012.