Wild Foraged Berry Pancakes

Posted by Dave Allee on

Again, I'd like to apologize for the quality of my iPhone photos. But what this recipe lacks in visual allure, it makes up for in crowd-pleasing taste. 

The Wild Foraged Berry Blend in the Summer Wild Harvest Box includes: wild blueberries, wild blackberries, and wild lingonberries. 

And when you have two young kids at home—like I do—pancakes are the perfect way of utilizing these mountain treats.

Hot Tip:

Don't thaw your berries. Keep them frozen, and throw them right into your pancakes. 


  • 1 cup Kodiak Cakes (or your favorite pancake mix)
  • 1 cup water
  • 1/3 cup *cooked* rolled oats
  • 1 ripe banana, mashed
  • 1 egg
  • 1 tablespoon honey or maple syrup (optional)
  • 1-2 tablespoons peanut butter (optional)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup frozen Wild Berry Blend
  • Cooking oil or butter for greasing the pan


  1. Heat a non-stick skillet or griddle over medium heat. Add a small amount of cooking oil or butter to grease the surface.
  2. In a bowl, combine the pancake mix, water, and rolled oats.
  3. Add the mashed banana, egg, and honey or maple syrup (if using) to the bowl. Mix well until all the ingredients are combined.
  4. Stir in the cinnamon, and salt, and mix until the batter is smooth and evenly incorporated.
  5. Pour a scoop of the pancake batter onto the skillet, using approximately 1/4 cup of batter for each pancake.
  6. Sprinkle your frozen wild berries onto the uncooked side of each pancake.
  7. Cook the pancakes for about 2-3 minutes on one side until bubbles start to form on the surface.
  8. Flip the pancakes and cook for an additional 1-2 minutes until they are golden brown and cooked through.
  9. Repeat the process with the remaining batter, adding a generous amount of butter to the skillet as needed.
  10. Serve the oatmeal pancakes warm.

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