Reviewed: May 12, 2012

I used natural yogurt instead of buttermilk and about 1/2 cup more milk. Let the wet ingredients soak with the oatmeal (didn't blend it) for about an hour, then added the remaining dry ingredients;doubled the baking powder. Without a doubt the best pancakes I have ever made! Fluffy, tasty and healthy!

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Reviewer:

Wicksy

Cooking Level: Expert

Home Town: Saskatoon, Saskatchewan, Canada

Reviewed: May 12, 2012

THese are very healthy if you exchange the vegetable oil for walnut oil. I felt they were a little thick and could've used more moisture. Next time i will try adding another egg, some applesause, a little cinnamon and more walnuts.

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Reviewer:

angie-b

Reviewed: Apr. 28, 2012

I added an extra egg, and because I didn't have buttermilk, I used milk and added a splash of vinegar. Instead of the suggested chopped walnuts, I added a few tablespoons of ground flax. THESE WERE AMAZING! (Next time I'll pour smaller pancakes, as the plate-size ones I did this time were difficult to flip).

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Reviewer:

GoodyBrook

Reviewed: Apr. 18, 2012

We added flax seeds, chia seeds, almonds, and sunflower seed with half spelt half wheat flour. AMAZING.

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Reviewer:

BethDai

Reviewed: Apr. 14, 2012

These were delicious. I followed the recipe as it was and probably won't change a thing next time...or the next...or the next!

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Reviewer:

tenrr2000

Cooking Level: Expert

Reviewed: Apr. 5, 2012

After trying tons of different whole grain recipes and tossing waaaaay too many "hockey pucks" into the garbage, I believe we have finally found a winner. Like other reviewers I used 2 eggs, but other than that I followed the recipe. It makes a huge batch, so next time I will omit the sugar. 1/3 cup in that quantity of batter really shouldn't make that big of a difference. Also, if you are really into whole grains, you can either do a coarse blend for the oats rather than turn them into a flour or don't blend them at all. Obviously if you do decide to not blend the oats I would let the final batter sit for 5-10 minutes to let them soften a bit. If a little extra sugar and whole grains are things that you don't care too much about then keep this recipe as-is (except for the eggs) and you will be very happy.

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Reviewer:

lmoreno05

Reviewed: Mar. 16, 2012

I followed previous reviewers' advice and doubled the egg, used applesauce instead of oil, and lemon juice and 2% milk in place of buttermilk. Also added cinnamon and vanilla. Much healthier and so yummy!!! Also I didn't grind down the oatmeal. Still came out fine.

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Reviewer:

Lauren

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Fort Gordon, Georgia, USA

Reviewed: Mar. 5, 2012

Perfect! I did slight tweaks. I added another egg, used Splenda, added some flax seed also. I cooked down some fresh berries for the topping. I kept the extra batter in the fridge over night and they came out so fluffy the next day! Recipe keeper!

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Reviewer:

Diggums

Reviewed: Feb. 25, 2012

these tasted great, but they were a little crumbly. We ate them with spreadable fruit (jelly without the sugar) and they were fine. My toddler, however had a hard time eating them due to the crumbly-ness...

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Reviewer:

justonetrying

Reviewed: Feb. 19, 2012

OH SO GOOD! I made these but altered the recipe quite a bit and they still turned out FABULOUS! I was going for a reduced fat and sugar version of this. I used 1 3/4 whole wheat flour since I only used 2 tbsp of sugar. I added extra flour for consistency. I also used 2 tbsp of oil, 1 tbsp of honey, 1 whole egg and an extra egg white, 1% milk and made buttermilk using 1% milk and a little lemon juice. They pancakes are SO good! My entire family loves them so I will make them anytime we are craving pancakes. We topped it with a thin layer of peanut butter and some sugar free syrup. SERIOUSLY good, trust me.

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