Reviewed: Oct. 18, 2008

These were very good! The batter was really, really thick, so I added some applesauce and water to thin it a little. I also stirred in about a heaping 1/4 cup of chocolate chips.

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Tiny Dancer

Cooking Level: Intermediate

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Reviewed: Aug. 2, 2008

These were phenomenal! I doubled the milk and didn't have any cornmeal home so I doubled the all purpose flour instead. Following everyone's advice I used a bit extra cinnamon (a heaping teaspoon) and a couple sprinkles of nutmeg. I made 6 perfectly shaped, thick medallions out of this recipes, which made for a nice breakfast for two. This one is already in my recipe book and will be a saturday morning staple!

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Katie

Cooking Level: Intermediate

Home Town: Midland, Texas, USA

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Jul. 27, 2008

The kids liked these well enough to eat them without syrup. We'll definitely be making these again. Thanks for the recipe!

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SeanMcTex

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Reviewed: Jul. 20, 2008

Great pancake recipe and so healthy! I didn't have any wheat flour so I substituted white flour. I also added frozen blueberries at the end. To adjust the thickness of the batter I just added a little more water. These were yummy. The recipe only made enough for a hearty breakfast for 2 people.

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Susan

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Reviewed: Jun. 7, 2008

This was a good basic recipe, but I did totally change it up. I used 1/2c ww flour (no AP flour), 1/4c oats, and 1/4c Bobs Red Mill multigrain cereal. I used two whole eggs, 1T cinnamon, 2t vanilla, and 4T milk instead of milk and water. These turned out pretty dense, but good. My children ate them up and loved them.

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TREEMOM

Cooking Level: Expert

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Reviewed: May 18, 2008

This was a good recipe and very filling. Definatley double for more than 2 people and does need more milk.

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Ang D.

Cooking Level: Expert

Home Town: Marietta, Ohio, USA

Living In: Buffalo, New York, USA

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Reviewed: Apr. 27, 2008

Very good. Note the small serving size- good for 2 people, not more. Heat water and add to oatmeal while you make the rest of the recipe or the oats are too hard. I needed to add more liquid too. Also, oat flour can be substituted for the white flour for xtra nutrition. Thank you for the great recipe!!!

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Bakerandie

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Reviewed: Apr. 15, 2008

The grit was a bit strange. But they were good enough that I'll make them again with a few tweaks.

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Laura

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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Reviewed: Apr. 12, 2008

Great texture! It was nice knowing they were healthy and not from a mix. I added another tablespoon of milk to help with the consistency of the batter. I also used strawberries and vanilla yogurt as a topping, which added a nice touch. Thanks!

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Leslie

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Mar. 18, 2008

I altered the recipe slightly, and quadripled it. Found it needed quite a bit more liquid than called for, and added close to 1 cup of extra milk. Cook on low heat, as higher heat tends to burn. Taste, was okay. nothing to write home about. Kids give it a ok. thumbs up and down.

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mrsmaggiek

Cooking Level: Expert

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Reviewed: Dec. 19, 2007

This is a wonderful starter recipe!! thank you so much!! yes, it needs a little more liquid but that is up to the cook, we all know what the batter needs to look like! I didn't use cornmeal.. don't like the grittyness of it. Instead I used 1/2 cup whole wheat flour, 1/4 cup oat bran and 1/4 cup white flour. I also added sugar instead of Splenda(don't like poison). The egg whites made it extra healthy! this is great! my kids are gobbling them up as I type.. begging for more without syrup! just plain hold in their hands treat!! thanks so much!! they even begged for them for breakfast and dinner yesterday!

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VDUBPRINCESS

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Reviewed: Jun. 18, 2007

I am always looking for healthy pancake recipes and this is a great one. I you are a health nut you should have all of the ingredients on hand. These took a little more work than I like early in the morning, but they are definitely worth it.

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Krista

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Reviewed: Jun. 12, 2007

These were very tough and extremely bland. The cornmeal made them gritty.

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Michelle

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Reviewed: May 23, 2007

These were pretty good, I liked the thicker and less fluffy texture to them. I had to add quite a bit more liquid to the batter, in order to pour it onto the pan. The cornmeal made it a little bit too gritty, which I was not expecting. Tasty with blueberries and no-sugar-added syrup!

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Tegan

Cooking Level: Beginning

Home Town: Vancouver Island, British Columbia, Canada

Living In: Victoria, British Columbia, Canada

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Reviewed: Apr. 21, 2007

This was wonderful, it tasted like a pancake version of oatmeal cookies. However, I did find that the mixture was to thick so I added a little extra milk (I used soy). I also added about a 1/2 tsp of vanilla. Great recipe!

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dmremick77

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Reviewed: Jan. 4, 2007

These were excellent. I appreciate the healthy recipe a lot. My husband loved them...said they were hearty but still fluffy inside, and they tasted wonderful. He described the taste as a little bit "oatmeal cookie." I used whole wheat pastry flour instead of all-purpose. I added at least 4 tablespoons extra liquid because the batter was just to thick. Also added 1/2 tsp of vanilla extract.

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CPolencheck

Cooking Level: Intermediate

Living In: Red Wing, Minnesota, USA

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Reviewed: Aug. 8, 2006

good flavor, but they came out REALLY dry. I added much more milk, which greatly improved the texture.

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Bethanie Rose

Cooking Level: Expert

Home Town: Vancouver, Washington, USA

Living In: Bristow, Virginia, USA

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Reviewed: Jul. 26, 2006

Even though I read reviews, I tried this exactly as written. Of course, the reviews were right. As written the batter is so thick and dry that its texture is more like a very sticky hamburger patty. Recipe says approx. 1/3 cup per cake which yielded me only 4 patties. Flavor was pretty good (a 3 star for me)with prominent oatmeal and wheat flavor. With some tweaking, this might be special, but not the way it is written. I will try again, adding more milk and sweet spices.

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somethingdifferentagain?!

Home Town: Pleasant Ridge, Michigan, USA

Living In: Gaylord, Michigan, USA

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Reviewed: Jul. 16, 2006

These are the best multi-grain pancakes I've made/eaten! I read the other reviews, so added a touch of extra cinnamon and a little nutmeg in the dry ingredients for flavor. I used granulated sugar rather than Splenda. I also slightly modified the 'wet' ingredients, using vanilla yogurt (instead of plain) and about three tbsp vanilla Rice Dream Heartwise rice milk (instead of 2 tbsp skim dairy). They turned out PERFECT!! Better than any other pancake I've attempted (except maybe pumpkin-pecan pancakes, which were also extraordinary). I served these with apple butter. YUM! Thanks for the great recipe!

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~Severed*Consciousness~

Cooking Level: Intermediate

Home Town: Big Bend, Wisconsin, USA

Living In: Manitowish Waters, Wisconsin, USA

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Reviewed: May 28, 2006

Great great! I added more milk according to thne other readers comments and it was perfect! I am very happy that I found such a healthy pancake alternative!

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