I know I can't give this a true rating since I altered the recipe. I used rice milk (also vegan!) instead of soymilk, decreased salt to 1/8 teaspoon, and used 1 tablespoon of agave nectar instead of 3 Tablespoons of sugar. We omitted the cayenne pepper. The result: a deep chocolate flavor. We also put marshmallows on top.

Reviewed On: Oct. 16, 2009

Wow! I'm always looking for nutritious, low fat, low sugar recipes for breakfast and snacks, and this is one of the best! I made the following changes, only out of necessity, because I think this recipe is perfect by itself: --added an extra banana (it was going to spoil soon) --decreased syrup to 3/4 cup (used sugar free syrup, because it's all I had) --decreased sugar to 1/4 cup --didn't have nutmeg, allspice or cloves, so I just added extra ginger and cinnamon. I poured the batter into a 6-muffin pan and a square baking pan, and baked the muffins for 20 minutes, and the square pan for 30 minutes. Silicon baking pans are great for this--don't have to grease anything, and they come out so easily! ---Update---I made these again the same way, except I added the cloves and nutmeg this time and tried decreasing the syrup to 1/2 cup, and discovered that I prefer using only ginger and cinnamon, and that 3/4 cup syrup is needed to make it sweet enough.

Reviewed On: Aug. 18, 2008

I will never use Bisquick again! These pancakes were perfect! I substituted applesauce for the oil, to reduce the fat, and I added some cinnamon and vanilla.

Reviewed On: Feb. 14, 2007