Reviewed: Oct. 5, 2008

Great recipe! I made a couple changes and it turned out fantastic. I used 1 mashed banana in place of the oil and I added raisins to the pancakes. They were delicious! I also used vanilla soymilk in place of the milk and egg substitute for the egg. They were gobbled up very quickly!

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BetsyCrocker

	Cooking Level: Expert Home Town: Broadview Heights, Ohio, USA
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Reviewed: Sep. 29, 2008

these are the best healthy pancakes I've ever tried. I did add a little vanilla and cinnamon. I think pancakes should always have vanilla. I accidentally decreased the oats by 2 Tbls. I had to sub milk/vinegar for buttermilk too. All the other pancakes I've tried with whole wheat flour have been icky. These are great. thanks

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Tina W

	Cooking Level: Intermediate
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Reviewed: Sep. 28, 2008

Made this with whole grain oats & all-purpose flour as it was all I had. Also subbed milk with 1 tbsp vinegar for buttermilk as recommended by others and used 1tbsp less sugar. It was yummy but... a little too sweet to eat with maple syrup. I would def. make it again, but with less sugar. For the whole oats, I boiled them in water for 5 mins to soften before mixing in with flour et al.

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San


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Reviewed: Sep. 20, 2008

Wow, these are heavy. Blended the oats, used all white flour, powder instead of soda, and upped the buttermilk by 1/3 cup. Added cinnamon, nutmeg & vanilla. I got a total of 17 small 'cakes out of the recipe. As a whole, they were alright - but not something I'd do again.

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Sumchelle

	Cooking Level: Intermediate Living In: Minneapolis, Minnesota, USA
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Reviewed: Sep. 7, 2008

These were just ok. A little too dense for my liking, but decent smothered in pancake syrup.

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EBenhase

	Cooking Level: Intermediate Home Town: New Richmond, Ohio, USA Living In: Cincinnati, Ohio, USA
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Reviewed: Sep. 7, 2008

I added approx 1 tsp of baking powder to this mix to help give some fluff. I really didn't care for these. They were heavy and thick and had really no flavor. All I really tasted was the whole wheat flour. If I ever try them again for the hubby to try, I will use all white flour. Some cinnamon would be good.

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ShawnaRae

	Cooking Level: Intermediate Home Town: Mission Valley, Texas, USA Living In: Goliad, Texas, USA
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Reviewed: Sep. 4, 2008

These were very good. Two things i did differently: added 2 tsp. of vanilla and used kefir instead of buttermilk. I added a bit more than 1 cup of kefir and next time, i might add a 1/4 cup more. But these very absolutely yummy!

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Alina R


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Reviewed: Jul. 30, 2008

Absolutely delicious! I layer mine with a bit of chunky peanut butter and raisins and then drizzle just a bit of syrup on top.

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Amy

	Cooking Level: Expert
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Reviewed: Jul. 15, 2008

Good, but they need cinnamon and vanilla to boost the flavor a little. Not as fluffy as I like my pancake to be. All fixable. A very quick recipe to whip up.

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Trefoody


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Reviewed: Jul. 15, 2008

Delicious! These pancakes are going to be the only pancakes I make from now on! The entire family LOVED them! Even my husband, who raised his eyebrows when I told him I was making oatmeal pancakes, devoured them. I made a few slight changes-- used baking powder instead of baking soda, and added some cinnamon and vanilla. I think these would be great with chopped apple mixed in as well. Thanks for a great recipe!

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laura p

	Cooking Level: Expert Home Town: Manassas, Virginia, USA Living In: San Antonio, Texas, USA
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Reviewed: Jun. 30, 2008

Considering we were two college students who didn't have some of the ingredients and mis-read the recipe, they turned out pretty good. Used regular milk since we didn't have buttermilk and accidentally put in too little flour. They ended up coming out kind of muffin like and quite delicious. If I ever have all of the right ingredients, I'll be sure to try it again

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Clairvis

	Cooking Level: Beginning Living In: Corvallis, Oregon, USA
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Reviewed: Jun. 29, 2008

NOM! I had to increase the buttermilk to an extra 1/4 c. as the pancake batter was too thick. I added cinnamon and nutmeg and vanilla flavoring. I also changed the baking soda to powder and bumped it up to 1 1/2 tsp. which made for a fluffier pancake. These cooked up really nicely and were a good compliment to the sauteed apples and sausage. This one's a keeper.

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tat2whttrsh

	Cooking Level: Expert Living In: Puyallup, Washington, USA
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Reviewed: Jun. 4, 2008

These pancakes were WONDERFUL! I made them on Friday then made them again on Saturday. I plan on making them again this Saturday. They are VERY filling. I ate two and I felt pretty full but in a good way. I loved the flavor that the brown sugar adds mixed with the oatmeal. I could eat these without syrup and be happy. Thanks for such an AWESOME recipe. It is definately a keeper.

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lovin' cookin'

	Cooking Level: Intermediate Living In: Draper, Utah, USA
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Reviewed: May 26, 2008

These were terrific. I had to double the recipe. I did add 3 T. of flax meal, T. of vanilla and a t. of baking powder. Yummy.

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mom cooks


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Reviewed: May 26, 2008

My family and I really loved this recipe. I love the texture the oatmeal gives to the pancakes and the brown sugar gives just the right amount of sweetness. This recipe makes a small batch though. I did double it and it made about 18 pancakes.

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AF22


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Reviewed: Apr. 28, 2008

Very good! A nice change from regular pancakes!

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Diane A.

	Cooking Level: Intermediate Home Town: Mason City, Iowa, USA Living In: Rockford, Illinois, USA
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