Raspberry Balsamic Oat Pancakes-The Little Shop of Olive Oils

Raspberry Balsamic Oat Pancakes


  • 2 cups rolled oats
  • 1 ¼ cups milk (any kind you prefer)
  • 1 large egg
  • 1 tablespoon Franklin Raw Honey or maple syrup
  • 2 tablespoons Raspberry Dark Balsamic Vinegar
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • Butter or oil for cooking
  • Fresh raspberries for serving


  • Begin by grinding the rolled oats in a blender or food processor until they reach a fine, flour-like consistency.
  • In a large mixing bowl, combine the oat flour, baking powder, baking soda, and salt.
  • In another bowl, whisk together the milk, egg, honey or maple syrup, raspberry balsamic vinegar, and vanilla extract until well combined.
  • Pour the wet ingredients into the dry ingredients and stir until just combined. Let the batter sit for 5-10 minutes to thicken slightly.
  • Heat a non-stick pan or griddle over medium heat and brush with butter or oil.
  • Pour ¼ cup of batter for each pancake onto the hot pan. Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown and cooked through.
  • Serve the pancakes hot, topped with fresh raspberries and an optional drizzle of extra raspberry balsamic vinegar or your choice of syrup.
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