Reviewed: Nov. 26, 2009

When I made them today, I didn't have powdered milk, so I substituted 1% milk for for water and powdered milk. I was very pleasedwith the pancakes as I was looking for a recipe using whole wheat.

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Gail L

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Reviewed: Oct. 1, 2009

Wow! Even my little ones gobbled these up. Very tasty. I used applesauce instead of butter and didn't miss the butter one single bit. They were light and thin pancakes, but that's the way I like them.

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dabblingdiva

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Reviewed: Jul. 15, 2009

We had run out of milk and these worked out great. I did add in a good amount of flax seed and some vanilla. I forgot the sugar and they were still great.

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MJ

Cooking Level: Intermediate

Home Town: Pocatello, Idaho, USA

Living In: Gardnerville, Nevada, USA

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Reviewed: Jun. 14, 2009

This is outstanding! My dad is diabetic, and the substitution of Splenda for sugar makes this work beautifully. Plus, they freeze so nicely that we have these available at a moments notice. Cut the recipe in half for four persons and still have some for the freezer.

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Alice

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Reviewed: Jun. 11, 2009

I made these exactly as the recipe states only I didn't add the butter-the batter was so thin and watery. I added a whole extra cup of whole wheat flour and it was still super thin. I can't imagine how it would be if I had added the fourth cup of butter. They didn't taste bad though but it took forEVER to make them all. If I try it again I'll probably cut the water way down. Also I measure flour with a scale rather than using measuring cups so that may have had something to do with it.

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gale w

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Reviewed: Apr. 20, 2009

Great!

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lisaxmarie19

Cooking Level: Intermediate

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Reviewed: Apr. 12, 2009

These were a little time-consuming to make, but well worth the effort! I'm sending this recipe to all my friends and family. Thanks for sharing!

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Kim G

Cooking Level: Intermediate

Home Town: Monmouth, Oregon, USA

Living In: Eugene, Oregon, USA

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Reviewed: Mar. 22, 2009

Outstanding. My 4yr son won't eat any other pancake now.

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Onika101

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Reviewed: Jan. 23, 2009

Fantastic. DIdn't need syrup or anything. I did make some adjustments based on the reviews of others. I used applesauce instead of the butter and added 1 teaspoon of vanilla. Would recommend this recipe to anyone who is trying to eat healthy but is not willing to sacrafice taste.

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MrsBWoodward

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Reviewed: Jan. 16, 2009

These were really, really good. You could leave out the sugar if you didn't want the extra sweetness or if you are watching calories/sugar intake. I fed these to my three kiddos (2, 3, 5) and they gobbled them right up! Thanks for the recipe.

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Lemon Mama

Cooking Level: Expert

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Reviewed: Jan. 7, 2009

These are the most delicious pancakes. I'm a pancake FREAK, but I rarely make them because of their calorie dense ways. These are a contrast to typical multigrain cakes. I expect the secret is powdered milk + vinegar opposed to the standard buttermilk. Amazing! Try them!

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freshbakedpi

Home Town: Huntington Beach, California, USA

Living In: Seattle, Washington, USA

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Reviewed: Sep. 7, 2008

Very tasty - great combo of the grains.

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WADAZI

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Reviewed: Aug. 11, 2008

I use this recipe as a general guideline, sometimes I mix around the flour amounts or type of flour used. Perfect recipe for using up the buckwheat flour in my pantry. :)

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Aella

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Reviewed: Jul. 6, 2008

this recipe was great! I loved the texture of the pancake, it was just the right amount of chewiness. I followed the recipe exactly and it worked very well. One thing I found though is that the sugar content of the recipe is quite high, so they can burn more easily. So I cooked the pancakes on lower heat and they turned out great! I also wonder if I could just use butermilk instead of the milk pwdr/vinegar/water combo.

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peggy

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

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Reviewed: Jun. 29, 2008

This is the best by scratch pancake recipe I've tried. Love it, it's just right!

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Shirley P.

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Reviewed: Jun. 21, 2008

These were SO FLAT. We did not care for them.

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PHEOBS

Cooking Level: Expert

Living In: Fountain Hills, Arizona, USA

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Reviewed: Jun. 17, 2008

Good fluffy pancake. I used 2 cups lowfat milk instead of the powdered milk and water.

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AF22

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Reviewed: May 25, 2008

Wonderful recipe! I changed it slightly to suit my diabetic food plan. I used 1/4 cup canola oil in place of the melted butter, and 1/4 cup plus 2 tbsp. Splenda as had already been suggeted. These fluffed up nicely, were not heavy at all. Very filling though! They also browned up just like regular white flour pancakes. All in all a great recipe, thank you for sharing.

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KarenBC17

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Reviewed: May 5, 2008

I just got done making these for breakfast. Yummm! These are so good. I am on a diet so i took the advice of another reviewer and omitted the white flour and used all whole wheat flour. Instead of the butter I used cinnamon applesauce and I only had 3 eggs but they turned out fine. I also added some vanilla about a tsp or so, a little bit of cinnamon and i used skim milk in place of the powdered and water(only 2 cups though). Excellent recipe so healthy and delicious with a bit of sugar free syrup. yielded about 10 large pancakes.

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