Reviewed: Oct. 26, 2009

These are awesome, especially because I'm in college and don't have access to a whole lot of ingredients. :P So these were the ticket for me, thanks!

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aiemerrysirius

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Reviewed: Oct. 25, 2009

These were awsome! Thank you for a great receipe. I omitted the two tablespoons white sugar, reduced the baking powder to 2 tsp and added 1/2 tsp baking soda.

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Linda Mc

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Reviewed: Oct. 12, 2009

One of the easiest, best-tasting recipes you can make from scratch. I love to make this when people come to visit me! I definitely agree with the previous reviewers that suggested adding 1 tsp of vanilla. And use the oldest bananas possible to make mashing quick and easy!

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Sarea

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Reviewed: Aug. 12, 2009

We had these for breakfast this morning. My whole family loved them. We did add walnuts to the mix and fresh strawberries on top.

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murelzgirl

Cooking Level: Intermediate

Home Town: Metropolis, Illinois, USA

Living In: Durham, North Carolina, USA

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Reviewed: Jul. 26, 2009

This recipe is SO GOOD! I must admit that I came across it one morning when I didn't have the eggs I needed to make my normal pancakes and was pleasantly surprised by the results. I didn't have buttermilk either unfortunately, so I subbed a milk/yogurt combo that worked great. I also added 1/2 tsp baking soda per another review. They were incredible! We added chocolate chips for an extra treat! My toddler gobbled them up (even without the chocolate chips). THey were fluffy, tender, and delicious! Definitely try these.

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ReadingMinx

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Reviewed: May 30, 2009

Thank you for this great recipe! It is very tasty. I was thrilled to find a recipe that does not call for eggs! We use yogurt instead of buttermilk. They do come out much thicker-I use a spatula to spread the batter on the pan a bit. We've used blueberries and apples instead of bananas.

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Penny Saved

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Reviewed: Apr. 17, 2009

I used 1 c rice flour and 3/4 c oats, added 2 tbsp ground flax seed and a touch of vanilla and molasses. Very light and fluffy, but also a bit chewy as rice flour often tends to turn out. This is my second time to make them and will be sure to make them again.

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TREAT-me-right

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Reviewed: Apr. 12, 2009

These were awesome! They are a little thick and took a bit longer to cook than normal pancakes (i used lower heat) but turned out fabulous! Will definitely be making this a regular breakfast for my family.

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lilredrubi

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Reviewed: Apr. 5, 2009

I thought these were amazing!!!! i did change the recipe up though. I didnt have buttermilk so used about 1/4 cup banana cream pie yogurt and 1/4 cup milk to thin it out. and i mashed the banana into mush and added some vanilla and cinnamon. then i added banana slices once they were cooking. I topped with honey cuse idont like syrup. But they were great!...heavy just the way i like it and very filling...texture was great

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mandy

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Reviewed: Apr. 4, 2009

After reading through some of the reviews, I added a little vanilla, one egg, and a couple tbsp. of melted butter. I made this tonight so it's ready in the morning. EDITED: This was good, but not great. It's missing something. My changes helped, but I just can't put my finger on what's needed still.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Mar. 7, 2009

Possibly a higher score, but I cant follow a recipe to save my life! Taste was good and with suryp my moist pancakes were absolutely fantastic tasty... just a little slimy

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AmandaY

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Reviewed: Feb. 20, 2009

For a no-egg buttermilk pancake recipe, this was pretty good. The pancakes turned out quite soft, and I liked the little bits of banana throughout. If you have eggs on hand, however, I think there are probably better recipes out there. Good but not great. I'd make it again if I craved pancakes and had no eggs.

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JUNATHENA

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Reviewed: Feb. 3, 2009

These pancakes were wonderful! I made them for my 21 year old granddaughter and we both loved them. I had to add a little regular milk because the batter was too think but they taste GREAT!

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EdsGirl

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Reviewed: Dec. 17, 2008

Good recipe! I made them with skim milk rather than buttermilk because it was all I had- they still turned out well! I served them with a little bit of powdered sugar on top and a side of cinnamon applesauce. It was a nice lower fat, lower calorie pancake meal.

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Cailin

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Reviewed: Dec. 3, 2008

really enjoyed as a different way to serve pancakes and my boys loved them

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nick ryan

Cooking Level: Intermediate

Living In: Gosford, New South Wales, Australia

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Reviewed: Oct. 5, 2008

Didn't have any buttermilk so I did 1 tbsp of lemon juice and the rest of the cup of milk and let it sit for a few minutes. then I didn't have any flour so I substituted bisquick for the flour, baking powder and salt. I added cinnamon and vanilla as suggested in other reviews. My fiance says they were light but a little doughy. good enough to make again.

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jess in NY

Cooking Level: Intermediate

Home Town: Fort Myers, Florida, USA

Living In: Long Island, New York, USA

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Reviewed: Aug. 4, 2008

I really didn't care for these. They definitely had a lot of banana flavor but needed a little more salt and perhaps a little nutmeg or cinnamon. Did NOT like the doughy consistancy caused from no eggs. They also stuck to the griddle because of no oil. Will not make again.

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nmchilecat

Cooking Level: Expert

Home Town: Albuquerque, New Mexico, USA

Living In: Edgewood, New Mexico, USA

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Reviewed: Aug. 3, 2008

I was home on Sunday morning with 3 kids and husband was at work. We had fresh blueberries on hand but no eggs and wanted to make blueberry pancakes. We found these. I didn't have any buttermilk, either, so mixed 1 cup of milk with a tablespoon of lemon juice. They worked well and gave us the blueberry pancakes we wanted! Thanks (They didn't taste like "health food" to use at all, unlike what others have said)

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JULLUM

Cooking Level: Intermediate

Living In: Ann Arbor, Michigan, USA

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Reviewed: Jun. 27, 2008

Was very dissapointed after preparing this recipe. I had bananas and buttermilk that I needed to use. Pancakes are not fluffy at all, they are very doughy. At first the mixture was thick so I added 1/3 cup of 1% milk, 1/3 cup of all-purpose flour, 1 tablespoon of canola oil and 1 teaspoon of cinnamon. I will definitely not prepare them again.

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Mayte

Cooking Level: Intermediate

Home Town: Cali, Valle Del Cauca, Colombia

Living In: Jacksonville, Florida, USA

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Reviewed: May 12, 2008

These were good. Definitely a lot of banana flavor and very moist! I didn't have buttermilk so I improvised using vanilla yogurt and milk. I also added some cinnamon. We all thought the flavor was awesome! I'll definitely make these again.

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