Made a few changes to fit my family's taste. 1 c wwpf, 1 T white cornmeal +1 T yellow cornmeal + unbleached ap flour = 1 c, 3 T ground flax seeds, 1 T sugar, and I left out the soy fl cause i didn't have any. Also used olive oil instead of canola and vanilla extract instead of almond. Very good. Will probably play with it more to make a multi grain pancake.

Reviewed On: Jun. 24, 2009

Changes I made: replaced 1 c flour with whole wheat pastry flour, used 1 T ginger, 1/2 t salt, added 1/4 t finely ground black pepper, used 1/2 c butter substitute, used 1/2 c white sugar and 1/2 c dark brown sugar. Also since I was making these for valetines day I rolled them in red coloured sugar. I divided the finished dough in 1/2 and refrigerated over night. I think next time I will add the ginger in the measurement given in the recipe- I ginger flavor over powering- but thats my bad. Overall a good recipe but I think I will try this baking technique with my favourite gingerbread man recipe.

Reviewed On: Feb. 15, 2006

I made this using soy milk so that might be the problem. I didn't like this at all. It was very eggy tasting and had a rubbery texture- not light and fluffy at all.

Reviewed On: Jan. 31, 2006