Reviewed: Apr. 27, 2012

I did not have soy flour, I just added three more tablespoons of whole wheat flour. I also used vegetable oil instead of canola oil and lactose-free milk instead of soy milk because I'm on a tight budget and I need to use what I have on hand. I did not try these myself but my husband and kids said they were really good--they must have been, they ate almost all of the pancakes I made! I will say they turned out really fluffy and light, even though made with whole wheat flour and wheat germ. VERY hearty. I served them with homemade maple-vanilla syrup. NOTE: I might try substuting applesauce for the eggs next time, just to see how they turn out.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Feb. 20, 2012

Delicious, fluffy pancakes. I make them regularly!

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Cooking Level: Intermediate

Reviewed: Jan. 21, 2012

I'm always a little torn about how to rate a recipe that I tweaked so much. These tasted great and were perfectly fluffy even with my changes, and I love that this is the only recipe I've come across that uses THIS much whole wheat flour. Alterations: I didn't have wheat germ, so I used about an 1/8 cup nutritional yeast and 1/8 cup chopped walnuts (no particular reason why, just had these things on hand); I used unbleached white flour instead of soy flour; I used vegetable oil instead of canola; I used 1/2 tsp vanilla instead of the almond extract. I also added blueberries. This is a keeper!

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Reviewer:

alyssa

Cooking Level: Expert

Home Town: San Antonio, Texas, USA

Living In: Boston, Massachusetts, USA

Reviewed: Jul. 11, 2010

These pancakes are very heavy. They fill you up fast & taste o.k. but they are a little too heavy for me.

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Reviewer:

ealuke07

Reviewed: Feb. 18, 2010

These pancakes came out great but i did use a vanilla flavored soy milk to add a little flavor and i didnt have soy flour so i only used the wheat flour

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Reviewer:

lbrantley

Reviewed: Jun. 24, 2009

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.

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Reviewer:

rikjog

Reviewed: Feb. 2, 2009

Great taste! I left out the salt, changed the sugar to honey, and omitted the almond extract.

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Reviewer:

sueb

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Living In: Prattville, Alabama, USA

Reviewed: Nov. 4, 2008

I absolutely loved this recipe!!! I made one a adjustment to suit my vegan lifestyle...instead of three eggs i substituted 3 tablespoons of grounded flax seed and 1/2 cup of water...Best Pancakes ive had in a long time!!!!!

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Reviewer:

xxhiddenbutterflyxx

Home Town: Rock Springs, Wyoming, USA

Reviewed: Jul. 14, 2008

These tasted alot like almond and eggs except they were dry.

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Reviewer:

adi

Reviewed: May 8, 2008

Since I didn't have a few of the ingredients, I substituted. For wheat germ, I used ground up oatmeal. For soy flour, I used more whole wheat flour. For canola oil, I used olive oil. For soy milk, I used rice milk. And then, I only had two eggs and it still turned out delicious! Imagine that! :) I also added strawberries and maple syrup. YUM!

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31 users found this review helpful