Reviewed: May 23, 2007

These pancakes were delicious! Definitely not like the usual whole grain pancakes. They were light and fluffy, and the exact same texture as regular pancakes. I used the recipe to make waffles, and instead of pecans I added some rolled oats and blueberries. So good! I had to add some extra liquid though, about 1/4 c.

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Tegan

Cooking Level: Beginning

Home Town: Vancouver Island, British Columbia, Canada

Living In: Victoria, British Columbia, Canada

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Reviewed: May 2, 2007

These were very good, but this recipe does NOT make 4 servings! Double or triple the recipe if you want to serve more than yourself. (I didn't have the problem with them being too thick like other people did.)

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laurie

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Reviewed: Jan. 6, 2007

I just made these. In fact the plate with my second one is beside me. They are delicious! I made exactly the way the recipe said except I didn't have pecans so I used walnuts. I may try to add more water and milk next time as I think they would be even better lighter, and the batter would go farther. Great recipe!(Updated 6/8/09) I still make these pancakes often except now I always add a couple of ripe bananas. I still use walnuts and with the bananas it has the perfect taste for me.

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Michelle

Cooking Level: Intermediate

Home Town: Bedford, Bedfordshire, England, U.K.

Living In: Angola, Indiana, USA

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Reviewed: Dec. 23, 2006

WOW. This is a great recipe. It's so filling in the best way. I also didn't have rye, so I substituted 1/4 cup ground flax seed, and 1/4 whole wheat flour. It needed more liquid, probably about 1/4 cup of water. And a little more sugar, probably another 2 tsp. Other than that, this recipe is delicious! Thank you for posting.

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Lyndsey

Cooking Level: Intermediate

Home Town: Port Lavaca, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Oct. 29, 2006

These came out light and fluffy. I made some following the recipe exactly except using only whole wheat flour and they tasted great. (Not sure why one complained of bitter taste). I also made a batch using two ripe mashed bananas and they were wonderful!! Thanks so much!

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KSPOLESKI

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Reviewed: Oct. 8, 2006

I liked the texture, but the overall taste was very bitter... I had to drown them in honey and butter, and still could taste the bitterness. Anyone have any tips on how to improve this, since I really do like the idea of using rye flour in pancakes. Thanks!

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chiaoapple

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Reviewed: Aug. 23, 2006

Very tasty! I added wheat flax and wheat germ instead of the soy. It only made four though, so I'll have to add more liquid, maybe apple sauce next time. Raspberry sauce and blueberries in the mix made it fruity and nutty, too.

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Tanya

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Reviewed: Sep. 3, 2005

Wow, absolutely fantastic. Light and fluffy, tasty, and satisfying in a way I never thought "healthy" pancakes could be. I will definitely make this again, and probably soon. I didn't have rye flour, so I just used whole wheat, and I used sunflower seeds instead of pecans. I also added two sliced bananas, although apple cubes would be good too. I needed to add another 1/4c - 1/2c of liquid, though, as it was more like dough than batter.

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Arcticwoman

Cooking Level: Expert

Living In: Lethbridge, Alberta, Canada

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Reviewed: Jan. 5, 2005

This was an AWESOME pancake recipe. I didn't have rye flour so used 1 cup of whole wheat flour instead. I also added a few tablespoons of flaxseed oil and used walnuts instead of pecans. The batter was very thick so ended up using 1 cup of soy milk and 1 cup of water. They came out perfect, moist and delicious! Thanks for the recipe!

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MYYOUNGMINDS

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Reviewed: May 10, 2004

I double the cinnamon and add 1 cup of apple sauce instead of water - not "light and fluffy," but good, filling pancakes that get me through the morning.

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