Reviewed: Apr. 19, 2009

These were great!

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Reviewed: Feb. 22, 2009

I agreed with the comment below that these pancakes had a strong aftertaste. Also, when substituting I reccomend that you not use carob powder instead of carob chips. They did not come out very well and was overall disatisfied with the results.

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createss

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Reviewed: Feb. 12, 2009

A GREAT recipe for an indulgent, yet nutritious breakfast. I used regular flour and cow milk and they turned out perfect. ***Make sure you let the batter sit for 5 minutes or so to let the oats and flax soak up the liquid. Mommy and toddlers all loved them!

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Cerissa C.

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Reviewed: Feb. 2, 2009

Very good recipe. I added canned pumpkin to my batter, as I really like pumpkin/chocolate chip combination. Doubled recipe and didn't need syrup or anything in addition to the pancakes. Thanks for a tasty recipe!

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CLUKACEVIC

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Reviewed: Jan. 31, 2009

Alternative ingred. - rolled buckwheat, ground almond flour and 1C almond milk instead of 1 1/2C, + 3 t. stevia powder - still make a great pancake! This recipe gave me a solution to my food sensitivities, the flax really does the trick in keeping it together (I let it sit to become thicker before pouring) and less liquid and low heat means the cook all the way through. I served with jam sweetened with grape juice. Lovely!!

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dianap

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Reviewed: Jan. 19, 2009

These were pretty good! The texture was a little off (this was my first attempt at vegan pancakes) but the taste was fantastic! I didn't have chocolate chips or raisins, and I added applesauce, cinnamon and a little sugar and vanilla. Will be making these again (although I might try adding an egg or egg substitute)!

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Angela Burdick

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

Living In: Wahiawa, Hawaii, USA

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Reviewed: Jan. 11, 2009

Yum! Be sure to let the batter sit 5-10m so the flax and oatmeal have time to thicken it up. Really yummy with peanut butter on top.

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bubilina

Cooking Level: Intermediate

Living In: Kansas City, Missouri, USA

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Reviewed: Nov. 24, 2008

This recipe turned out great! The only change I made was processing the oats in my VitaMix before adding it to the recipe... the consistency was great and I cooked the pancakes for 2 minutes per side. My four-year-old loved them, and even agreed with me that they tasted better without syrup (she tried them with syrup first, and then tried them plain per my suggestion). Yummy!

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mjeres

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Reviewed: Nov. 18, 2008

FINALLY,,an egg and dairy free pancake recipe!! Very easy to follow and tasty,,cooking longer makes it worth the wait,,I made a small batch(2 pancakes) and they are prefect for me,,THANKS!!!!!!

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dragonchik

Cooking Level: Intermediate

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Reviewed: Aug. 23, 2008

This was a very good egg free/dairy free recipe. I had to cook them longer than "normal" pancakes for them not to be mushy. Family enjoyed and asked me to make again.

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A. Walsh

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Reviewed: Feb. 10, 2008

I have four kids and they all absolutely loved them. We did not have any flax seed but added a little more flour and made do. Great recipe.

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Amy

Cooking Level: Expert

Home Town: Tomahawk, Wisconsin, USA

Living In: Stevens Point, Wisconsin, USA

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Reviewed: Dec. 17, 2007

These were very tasty. I had some trouble with the pancakes sticking, but I suspect it was due to the alternate flours I used -- rice flour plus 1 tsp guar gum. Also, to anyone else who thinks substituting oat flour for the rolled oats is a good idea: plan to add 4 cups of liquid!!! Difficulties aside, they were tasty, the kids enjoyed them. Thanks!

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CALLALILLIE

Cooking Level: Intermediate

Home Town: Canton, South Dakota, USA

Living In: Rapid City, South Dakota, USA

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Reviewed: Sep. 6, 2007

My kids loved these! Thanks for the recipe!

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JHOOBSTER

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Reviewed: Jun. 3, 2007

YUM! We just had these for breakfast and they were great! I had to substitute 1/4 cup whole wheat flour because I only had a half cup of oats and I had to use cow's milk because we were out of soy, but they were great. My 3 year old and one year old loved them. Thanks for the great recipe!

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MUNKEEPUDDIN

Cooking Level: Intermediate

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Reviewed: Apr. 25, 2007

These pancakes were great. I was just looking for good flax recipes and found this. One of my kids liked it, one didn't (probably because it was different than what he is used to). I am a pancake fanatic (especially with chocolate chips) and really enjoyed them. I was also concerned with the consistency of the batter, but it turned out alright! Also, I used cake flour instead of the pastry and it turned out fine! Thanks so much!

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MIASMAMA

Cooking Level: Intermediate

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Reviewed: Mar. 8, 2007

These pancakes are lovely! I was skeptical to try this after reading reviews but needed an egg and wheat-free pancake. I was pleasantly surprised! I had to change quite a bit because of what I had on hand and the fact that I was cooking for a wheat, egg, and soy allergy. I used the whole oats as specified in the recipe. I didn't have any flax so I ground more oats and used that in place of the flax. I also couldn't use wheat flour so I used brown rice flour in place of the pastry flour. I then used a scant cup of 2% milk mixed with a scant 1/2 cup of fresh whipping cream in place of the soy milk. I made them small because of some of the comments about not cooking well - I had no problem - they cooked up beautiful! I served them with my homemade banana topping and fresh whipped cream - yummmm! Next time I will try half the amount of salt because I thought they were quite salty.

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Ruby Homemaker

Cooking Level: Expert

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Reviewed: Dec. 14, 2006

I really liked these. I followed the recipe exactly, but used chocolate soy milk. I thought this made for a nice "double chocolate" pancake. As someone else noted, batter is thin, but I think it needs to be in order for the pancakes to cook through.

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HYGEIA

Cooking Level: Intermediate

Living In: Kansas City, Kansas, USA

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Reviewed: Nov. 2, 2006

These were excellent! I loved them. I couldn't find ground flax seed though, and had no equipment on hand to grind them myself, so I bashed up a bunch of whole flax seeds with a spoon. I enjoyed the seedy chunks it left me with, and anyways, who cares if the flax is done right, as long as it's there! So healthy and yummy.

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Eddie Mars

Cooking Level: Expert

Living In: Vancouver, British Columbia, Canada

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Reviewed: Oct. 6, 2006

I made these because I had run out of eggs, but still wanted pancakes. The batter seemed really runny (it's 1/2 milk) but don't let that fool you, it turns out great. There are absolutely delicious and so easy to make!

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Matthew Hughes

Cooking Level: Beginning

Home Town: Coldstream, British Columbia, Canada

Living In: Toronto, Ontario, Canada

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Reviewed: Jan. 15, 2006

i used whole flax seeds and rolled oats chopped in a food precessor with some apple and banana chunks to wet the mix. also used raisins and cinnamon instead of carob. excellent taste and texture.

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