Reviewed: Jul. 27, 2008

These tasted good, but could be better. I made a half batch, but still with a whole egg. I also used pecans instead of walnuts, just my own preference. The batter ended up being pretty thin so I added more whole wheat flour. I also ended up accidentally forgetting the sugar. The resulting pancakes tasted good, though they were pretty dry. They were also pretty good sized, hefty pancakes. My half batch made six pancakes and my bf and I each only ate one with some butter and syrup (he used a LOT) and sliced strawberries on top. He has high cholesterol and I'm trying to help him eat more fiber. These had a good taste and I will probably try them again, though I may well use the yogurt and applesauce that some other reviewers have used. Mine were not tender and moist as someone else said - I kept the heat pretty low but maybe I cooked too long? I waited to flip until it was pretty firm. Anyway, I will try these again.

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wildcat_abe

Cooking Level: Beginning

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Reviewed: Jul. 2, 2008

I am always trying to incorporate as much healthy, whole grain foods as possible into our diets that also taste good, and this hit the spot! (Made as is, but left out nuts)

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lusciouslisa119

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Reviewed: Jul. 2, 2008

These turned out GREAT. I had to add a little more milk because my batter was a bit thick, but other than that.....YUM! For those who don't have a food processor, I ground the oats in the blender with the "ice crushing" feature. Worked great for me. I used the Maple Butter from this site on top of the pancakes. Very good. I would make these again in a heartbeat. I have to give it a lower score because my kids didn't care for them at all. And really, they are the reason I cook pancakes at all. They are better for grownups, not so much for kids.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Jun. 27, 2008

This recipe was really awesome! The pancakes were moist and tender, and just the right amount of sweetness WITHOUT any syrup. My batter, though, was quite runny, so i added an extra 1/2 cup of whole wheat flour and minimized the sugar to 1/4 cup. They still turned out awesome!

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themusicwithin

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Reviewed: Jun. 20, 2008

These are so HEARTY and so delicious!! Everyone including my one year old (minus the nuts) gobbled them up! This batch is very large so I'll make more tomorrow. My variation: 1 cup of multigrain hot cereal, 1/2 cup oat bran hot cereal & 3 tbl. flax meal instead of just oats. I also added 1/2 teaspoon vanilla to wet mixture. And I substituted 1/4 egg whites for egg.

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toni

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Reviewed: Jun. 17, 2008

I made this recipe without eggs, and for the buttermilk I did half low fat butter milk and nonfat vanilla yogurt. I have to day that these are delicious.

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debbie.doodles

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Reviewed: May 17, 2008

Wonderful! These were great pancakes. My husband has a tradition of making pancakes on Saturday morning for us. So, I made up the recipe on Friday night (keeping dry and wet ingredients separate), then he easily had breakfast ready for us the next morning. I added a little vanilla and he added butterscotch chips... which, if you've never had butterscotch chips in pancakes before, they are definitely a must!!!

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LIAGIBA

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Reviewed: Apr. 27, 2008

I made the following adjustments to this recipe to make it low, almost no fat, and the results were just excellent. For the fats, I substituted 1/4 cup commercial egg substitute for the 1 egg. I also substituted 1 frozen, then thawed banana for the oil. I mixed the banana in the blender with the buttermilk and milk. Applesauce would probably work OK too... The pancakes were very very moist, just a bit chewy from the oats, and tender. We served with fresh strawberries tossed with a little bit of raw sugar. I also swapped the walnuts for a few rough chopped pecans. Otherwise followed the recipe as listed. A+ recipe, just great, thank you for the listing. El Barto

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El Barto

Cooking Level: Expert

Home Town: Lexington, Massachusetts, USA

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Reviewed: Apr. 19, 2008

Wow-- fantasticly light and delicious pancakes... the texture's great! Next time, I'd go easy on the sugar. I prefer sweetness in maple syrup form. Like other users, I'd also recommend adding more walnuts. I didn't have any buttermilk, so, as google recommended, I added a tablespoon of lemon juice to the wet ingredients. They turned out fine :).

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njohns19

Cooking Level: Intermediate

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Reviewed: Apr. 11, 2008

Pretty good..I would make again :)

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SweetPea

Cooking Level: Expert

Living In: Coppell, Texas, USA

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Reviewed: Apr. 9, 2008

This recipe rocks!! Even my nephew and nieces loves this recipe! They beg for second and thirds! Thanks a lot!

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southerncook80

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Reviewed: Apr. 6, 2008

I really liked this recipe but I changed it just a little. I added 1 1/2 tablespoons of ground flaxseed and used only 1 1/2 tablespoons of conola oil. I also added a little wheat germ as well as using buttermilk powder ( it has a lot less fat than reg. buttermilk). You do have to add a little more liquid because of the extra powder ingrediants ( I just used water). My kiddos loved them!!

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Crystal S.

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Reviewed: Mar. 26, 2008

Tastes good.

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Elizabeth

Cooking Level: Intermediate

Living In: Cedar City, Utah, USA

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Reviewed: Mar. 24, 2008

These were delicious! I had to substitute olive oil for the vegetable oil, and I added a bit of cinnamon and vanilla extract. I didn't grind the oatmeal completely so the pancakes had an extra chewiness to their texture--which we loved! They reheat fairly well but were a little dry. Still, it's a wonderful pancake recipe, and the health benefits outweigh the dryness. Next time I make these, I may add some mashed banana or applesauce. My daughter proclaimed them "the best pancakes ever!" when served with fresh strawberries and light syrup!

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jrbaker

Cooking Level: Expert

Living In: Charlotte, North Carolina, USA

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Reviewed: Mar. 8, 2008

Loved this recipe! Added cinn. and vanilla, and replaced buttermilk with lemon juice and nonfat milk. Left out the 1 cup of milk altogether. We also used scottish oatmeal so it cuts out the step of gringing the oatmeal. Great! This is new family favorite.

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Lysica

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Reviewed: Mar. 7, 2008

I made these exactly according to the recipe, and while I enjoyed the taste, I found them to be so dry! We had to use so much syrup to enjoy them that I'm pretty sure it cancelled out the healthy benefits of the pancakes! Since we enjoyed the taste, I think I'll try making them again (with a couple of changes to attempt getting a more moist result.) If that doesn't work out, I'll probably try another recipe the next time. **Update: I tried these again replacing the 1/4 c. oil with 1/2 c. applesauce, used 2 eggs and added 1 tsp. cinnamon and 1 tsp. vanilla, and liked them MUCH better - moist and yummy!

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~MOMMY~

Cooking Level: Intermediate

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Reviewed: Feb. 26, 2008

wonderful pancakes for any time!!! easy and delicious!

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GDemp616

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Reviewed: Feb. 14, 2008

These are awesome pancakes! I added a little vanilla, used plain yogurt instead of buttermilk, and substituted unsweetened applesauce for the oil. Thanks for the recipe!

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annanthony

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Feb. 10, 2008

These pancakes were wonderful! Per other reviewers, I added an extra egg, more walnuts, about 1 tsp each of vanilla and cinnamon, and a scant 1/2 C of flaxseed meal. I served these with grapefruit and orange segments. SO YUMMY!

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