Reviewed: Jan. 20, 2011

I've made this recipe several times and my family loves it. Great fluffy texture, and healthy! I love to mix up the batter the night before, stick in the fridge and then it's all ready to go for the morning! I do think it needs a bit of salt which is why I gave it 4 stars.

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Reviewer:

Erin

Cooking Level: Expert

Living In: Webster City, Iowa, USA

Reviewed: Sep. 19, 2010

I love the use of whole wheat flour and oats, but these needed a pinch of salt! They tasted a tad bland. I've made these with apples and blueberries, and another batch with dried cranberries, walnuts and cinnamon.

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Reviewer:

alyssa

Cooking Level: Expert

Home Town: San Antonio, Texas, USA

Living In: Boston, Massachusetts, USA

Reviewed: Apr. 17, 2010

I like healthy food, but I didn't care enough for these

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Reviewer:

lisaxmarie19

Cooking Level: Intermediate

Reviewed: Mar. 25, 2010

AMAZING! The best pancakes i've ever had anywhere! These taste gormet and are healthy! Big fan. Thanks soooo much for posting this! The only changes I made were to add 1 tsp of vanilla. Cinnamon would be a nice addition too.

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Reviewer:

Heather

Reviewed: Feb. 18, 2010

Great cakes. I am always using yogurt instead of buttermilk so it was great to find a recipe that had yogurt in it at the beginning.

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Reviewer:

SaraJane

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: Feb. 15, 2010

Great recipe! In my quest for healthier pancakes without sacrificing tast, I made the following changes: 1/2 c. whole wheat flour 1/2 c. oats 1/3 c. oat flour (use coffee grinder) 1/3 c. white flour 1 Tbl. ground flax seed (coffee grinder) 1 Tbl oil 3 Tbl plain unsweetened applesauce Everything else remained the same. They rose nicely and were delicious. Next time I might add a tbl of high gluten flour or spelt flour to get a bit more loft.

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Reviewer:

Moon1Shadow

Reviewed: Feb. 1, 2010

Creamy? These pancakes turned out creamy for me, I did substitute sour cream for plain yogurt and added some brown sugar. The kids didn't complain but they didn't go fast and the texture was creamy... :)

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Reviewer:

CookingInSeattle

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

Reviewed: Jan. 23, 2010

This is the best pancake recipe that I've ever made! The only change I did was that I added a tsp and half of vanilla. The oats are wonderful in here-- makes the pancakes so fluffy!

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Reviewer:

Jen

Reviewed: Jan. 23, 2010

These were so light,fluffy and flavorful! My husband and I loved them. I used Greek yogurt, regular oatmeal and whole wheat pastry flour because I had these ingredients at home. I added blueberries, artificial sugar and a little vanilla to suit our tastes. My husband asked me to make these again, and that was a first! I'm going to make a bunch and freeze them individually to keep on hand for busy mornings. Thanks for a fantastic and healthy recipe!

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Reviewer:

wilow

Cooking Level: Intermediate

Reviewed: Jan. 17, 2010

The only things I changed in this recipe was omitting the all-purpose flour and using all whole wheat flour. I used olive oil instead of canola and also added a tablespoon of sugar and a teaspoon of vanilla. These cooked up very light and were very filling. This recipe is a keeper!

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