These are wonderful! The texture is so good -- they're somehow poofy, even though they are incredibly healthy. (At least, compared to other pancakes...) They're perfect for my one-year-old son, too. We've had these two weekends in a row, both times skipping the raisins and adding different fruit (mixed berries, then banana slices + blueberries) to the batter on the skillet. PERFECT. Thanks for the great recipe. UPDATE: I've made these almost every weekend for the last 7 months. This recipe is a treasure. I call them "magic pancakes," because a bunch of healthy ingredients magically turns into the most delicious pancakes we've tried! I use either white-wheat flour or bread flour in place of the all-purpose, and it's terrific. I also use ginger in place of cinnamon - with chopped bananas, surprisingly delicious. Pancakes were a tradition for my husband when he was growing up, and I'm so glad to have a way to keep that tradition alive in our family without giving my toddler food I don't feel good about. Seriously, if you use wheat flour, this isn't all that different from oatmeal with a pinch of sugar. Yet, somehow, it tastes a million times better and more special. What an ideal weekend treat. Thanks again!

Reviewed On: Feb. 13, 2011

This is AWESOME. And so easy! I followed the recipe closely, subbing coconut milk for milk due to my friend's lactose allergy. (Couldn't taste the coconut, and it still set up perfectly.) Instead of the 1/2 tsp. cinnamon, I used about 1/4 tsp. ginger, 1/4 tsp. coriander, and a pinch of cinnamon. PERFECT.

Reviewed On: Jun. 21, 2010

Wonderful soup! This is easy to make, with ingredients I usually have on hand. Pureeing the beans and tomatoes BEFORE adding them to the pot simplifies things, too -- I like this better than ladling hot soup in and out of the blender. The flavor and texture are exactly right. We make this one again and again!

Reviewed On: Feb. 13, 2010