Pancake RecipeThese are guilt-free pancakes.  With oat flour, honey, whole wheat flour, and walnuts, you know you are eating healthy.  And they are amazingly light and good.  This recipe is worth keeping. 

Our favorite syrups for these pancakes are Cinnamon Apple Passion and Lawford’s Reserve Cinnamon Cream Syrup.

To get more recipes like this, subscribe to our newsletter or download free recipe e-books from the many in our library.


1 cup whole wheat flour
1/2 cup all-purpose flour
1/3 cup oat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1 cup sour cream
1 cup milk
1/4 cup vegetable oil
1/4 cup honey
2/3 cup walnut pieces


  1. In a large bowl, combine the whole wheat flour, all-purpose flour, oat flour, baking powder, baking soda, and salt.
  2. In a separate bowl, whisk the eggs, sour cream, milk, oil, and honey together.  Add the nuts.
  3. Add the liquid and nut mixture to the dry ingredients all at once, stirring just to blend.  Some small lumps will remain.
  4. Heat a pan or griddle over medium-high heat. Coat it lightly with oil. When the griddle is hot, pour the batter onto the griddle in even circles.  Cook until bubbles form and start to break in the batter. Flip and cook until done.

Baker’s note: Your pancake batter should be just thin enough to pour and flow evenly on the hot griddle.  It will thin as it sits as the carbon dioxide from the leavening works out.  If you need to thin the batter, add more milk.

Print This Post Print This Post