I tried this recipe because we are eating wheat-free. I made these exactly as stated the first time and they were quite thin and hard for me to flip, but they were tasty. I have been looking for more of a traditional type pancake, (higher carbs using oats), because my kids really wanted something that tasted like the old pancakes they loved. 2nd time, (feeding 3 hungry teens/girls), I used 6 eggs, 4 oz. cream cheese, 3/4 cup quick oats (ground), 1 teaspoon baking powder, 1 teaspoon cinnamon and 2 tablespoons maple syrup. I mixed cheese and eggs first, then remaining ingredients and let it set up for 10-15 min. It got thick like pancake batter. Off the griddle, I added fresh fruit with a little more syrup and they were amazing!! I wanted to try freezing them, but there were none left! Like other posters, I can't wait to omit the sweet stuff and experiement with other spices using them as a wrap or tortilla for chicken, etc. Thank you so much for sharing this recipe!
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I tried this recipe because we are eating wheat-free. I made these exactly as stated the first...