Reviewed: Mar. 20, 2007

By separating the eggs and adding the beaten egg whites at the end, I was able to make these as Belgian waffles. My husband loved them. I just found a new Sunday brunch, and a healthy one at that.

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Reviewer:

MedicAnn

Cooking Level: Expert

Living In: Wadena, Minnesota, USA

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Reviewed: Jan. 27, 2007

I used this recipe in conjunction with the "Homemade Pancake Mix" (also available on this site). I, too, found the batter a bit thick, but that was easily remedied with a bit more milk. I'm guessing it was b/c the mix had whole wheat flour and required more moisture. I made these plain and with mixed frozen berries, and both were very yummy. Oh, I also threw in about 2 T of whole flax seeds for texture. Very good, our new staple for pancake breakfasts.

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Reviewer:

Jen

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

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Reviewed: Jul. 3, 2006

My kids LOVED these! My son usually hates the taste of flax, but he adores these pancakes. I didn't have pancake mix, so I got a pancake recipe and used the flour, oil, etc. from that. And I used whole wheat flour. Thanks for giving me an awesome way to use my flax seeds!!

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Reviewer:

Heather

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Reviewed: Jun. 19, 2006

These were pretty good. I used a "only add water" mix, so was nervous about adding the egg and milk. Instead, I added the amount of liquid the milk and eggs would have made (about 1 1/2 cups). They were a little flat, though, so I am going to try it with the milk and eggs next time.

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Reviewer:

LeeAnnRM

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Chicago, Illinois, USA

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Reviewed: May 10, 2006

Didn't have flax meal so I used seeds. Not so good. Let then stand for 10 minutes or so before starting to cook them and they come out fluffier. Used maple pecan butter to top with; yum!

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Reviewer:

MIDOW

Cooking Level: Expert

Home Town: Powell River, British Columbia, Canada

Living In: Ottawa, Ontario, Canada

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Reviewed: Mar. 4, 2006

These were wonderful. I found the batter to be thin, but as the pancakes cooked, they really thickened nicely and were not dense. I would definatly make sure the skillet is hot enough before cooking because the first batch I made got a little burnt before the inside was done and my last batch was perfect. My kids loved these. I love the fact that my family was eating healthy and they didn't even know it.

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Reviewer:

Julie

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Living In: Fishers, Indiana, USA

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Reviewed: Feb. 19, 2006

My husband and I loved these. I used a multigrain pancake mix by Bob's Red Mill. The batter was really thick, I added more liquid, plus it thickened even more while standing (flax will do that!). It was more like biscuit or muffin batter. But I used the recommended measure and spread it out in the pan. I used a little lower heat to account for the thickness. Although thick and clunky looking, they were moist and light to eat. I cooked some frozen blueberries with spenda for a compote topping that was light in calories. Fiber, Omega-3, Antioxidants...and flavor. What more do you want for breakfast!

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