Reviewed: Nov. 15, 2009

I was exceedingly disappointed when I wanted pancakes for breakfast and discovered I had no mix. This recipe was simple and I had most of the ingredients, so I gave it a try- with a few changes. I only used 1 cup of whole grain flour as it was all I had in the house. I used 3 teaspoons of brown sugar as I didn't have Splenda. As I am Vegan, I removed the egg whites, yogurt, and milk and used 1/4 cup apple sauce and 1/2 cup (plus a bit more as needed) almond milk instead. Also didn't add the water. Recipe was quite sweet as I added 1 cup raspberries as well, so the brown sugar probably could have been reduced or eliminated. Will definitely keep this on hand for the future!

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DOORDANA

Cooking Level: Intermediate

Home Town: Kamloops, British Columbia, Canada

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Reviewed: Sep. 20, 2009

Okay recipe as is, but not great. I would need to tweek it a lot to make it a regular addition.

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OCEANVIXEN79

Cooking Level: Intermediate

Home Town: Crownsville, Maryland, USA

Living In: Fort Worth, Texas, USA

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Reviewed: Sep. 7, 2009

These were great! I was looking for a healthy pancake recipe and I found it! I made several substitutions based on other's suggestions. I did 1/4 cup bran, instead of cornmeal. I did 1 tsp cinnamon and a dash of nutmeg. Then I did 4 T milk, 3 T yogurt, 3 T water. Oh, and I added a handful of frozen blueberries. They were delicious. One medium/large pancake was enough, so now I have some frozen for a quick breakfast. Yum.

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GerbGrl

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Reviewed: Aug. 30, 2009

i really enjoyed this recipe. i've been making whole wheat pancakes for the kids for a long time, never thought to add oats or cornmeal! i only added a smidge more milk so that the batter would spread on the pan better (but i don't oil the pan, maybe that would help). a little jam on top, yum! loved the flavors of the different grains, great idea!

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lindsey

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Reviewed: Aug. 26, 2009

This is actually my favourite "grainy" pancake recipe. I like my pancake batter thin and so I add MUCH more milk. That is a big NO to this recipe because you pancake will never be cooked thoroughly. I've tried using low heat, med heat... and adding too much milk won't get you by this recipe because of all the grains in there I suppose so stick close to the amount of liquid given. I really do love the flavour of these pancakes though I used: bran, whole wheat flour, & rolled oats (for the flours), no cinnamon, and I used actual sugar because the fake stuff isn't good for anyone. I ran out of yoghurt once and so I used cream cheese. It still works.

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merrsquirrel

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Reviewed: Jul. 26, 2009

Very good and easy recipe! My toddlers ate these cakes up and asked for seconds and thirds.

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DarPlocho

Cooking Level: Intermediate

Living In: Phoenix, Arizona, USA

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Reviewed: Jul. 19, 2009

I make these pancakes every weekend and put either one shredded apple in or a diced banana. I do agree with the review by Julia, there needs to be just a little more wet ingredients, so I add either more yogurt or milk. I also put in couple tablespoons of wheat germ.

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Kathy Z.

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

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Reviewed: Jun. 24, 2009

Enjoyed these a lot, but the recipe is off -- ended up having to increase the wet ingredients by 1/3 in order to get the right consistency. I also added half a banana (mashed) to the batter, which was quite tasty.

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Julia

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Reviewed: Jun. 2, 2009

Made these w/o the cornmeal, used all whole wheat flour and added some flax seed and oil. Also sub the butter/oil with applesauce. They were so good, hubby and 5yo son ate em up!

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WHempsey

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: Myrtle Beach, South Carolina, USA

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Reviewed: May 30, 2009

They were very tasty and smelled great, but dry. The only thing I changed was to add twice the wheat flour and no cornmeal. I will make these again, but add extra yogurt and/or milk.

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Jennifer B

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Reviewed: May 21, 2009

Very good! I found that it needed additional liquid, so I added extra milk, yogurt, water and yogurt... I didn't measure how much extra I added. I also added 1/2 teaspoon of nutmet. I will definately make these again!

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jenniferjt

Cooking Level: Intermediate

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Reviewed: May 16, 2009

I did like this recipe, but the taste of baking powder was kind of overpowering. So I would tone down on the baking powder, and add some honey to sweeten it a little more. But other than that, they were delicious!

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dawnchocolate

Cooking Level: Beginning

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Reviewed: May 6, 2009

These are really good! I followed some of the other reviewers suggestions like using 1/2 cup whole wheat flour and omitting the cornmeal. I also completely forgot to add the salt-but never would have known. I added a palm full of mini choco chips and my daughter age them up. I had to add extra milk as my batter was very thick and used one whole egg. Thank you for sharing this healthy recipe.

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Amber

Cooking Level: Intermediate

Home Town: North Webster, Indiana, USA

Living In: Easley, South Carolina, USA

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Reviewed: Mar. 31, 2009

This recipe is excellent, I did modify it however. I used one whole egg instead of two egg whites and used Stevia sweetener instead of Splenda, and added a banana- I really think that the banana was the key here.

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Kenzi008

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Reviewed: Feb. 28, 2009

I make these pancakes over and over. They are fantastic. I don't do white flour so I use all whole wheat flour and don't like cornmeal so I have substituted oatbran or ground flax. I double the cinnamon (because it is so yummy). You could add virtually any fruit or nut to these but my favorite is vanilla and blueberries. These are delicious and oh-so-healthy! Bon Apetit!

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Em

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Reviewed: Feb. 22, 2009

Great alternative! Like other suggestions I had to increase the wet ingredients - actually tripled the milk. Used simply egg whites (1/4c = 2 egg whites). The serving size of this recipe is very small, I doubled it to 8 servings to barely serve 4 (1 was a teen...). My picky 9 yr old son said they were the best pancakes. Great base recipe to which lots of variations can be added!

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sheribourcier

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Reviewed: Feb. 14, 2009

Not bad. A little bland but much healthier than regular pancakes. We used 4 packets of Splenda and topped with sugar free syrup.

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jxb0607

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Reviewed: Dec. 27, 2008

These were okay, the flavor was good, but veryyyyyyy dry.

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prook

Cooking Level: Intermediate

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Reviewed: Dec. 7, 2008

These were dry and tough, though the flavour was good.

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Jenniferdori

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

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Reviewed: Nov. 29, 2008

I think my husband said it best with "this tastes like I'm eating a bran muffin in pancake form." Definitely edible & healthy, but not delicious. I used real sugar instead of Splenda. If you are looking for a light & fluffy pancake that is healthy, keep on looking.

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