Reviewed: Feb. 20, 2012

Was looking for an Egg Free Pancake recipe since I'm out and was so glad I found these. I used 1/2 the salt, Chocolate Chips, 1/2 Milk & 1/2 water since I ran out, and added about a tablespoon of brown sugar to the batter. (Yes, I really need to get to the store) They were sweet enough to avoid any need for syrup and the kids loved them and I didn't feel bad about serving them.

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Reviewer:

schulzey

Reviewed: Feb. 18, 2012

Very tasty! I like the vegan alternative. It is important all people know the goodness that is a chocolate chip pancake breakfast! I myself prefer real milk in the recipe but to each his or her own.

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Reviewer:

Griddlemaster

Reviewed: Jan. 19, 2012

Wow! So filling and tasty. These are definilty in my breakfast meal rotation now! thanks

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Reviewer:

HollyEverhart

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Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Edgewood, Maryland, USA

Reviewed: Nov. 20, 2011

Tried with blueberries and turned out fantastic!

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Reviewer:

Amanda

Reviewed: Oct. 8, 2011

I halved this recipe but that was a mistake-"3" servings wasn't enough for 2 people (2 pancakes each) :P Other than that, I used a bit of wheat flour mixed with white flour, then I used part of a chopped up bar of dark chocolate instead of chocolate chips (much tastier), and regular milk. I let the batter sit while heating the pan on low and I found the batter was almost too thick! Luckily, cooking on low helps pancakes cook a bit more evenly. We liked the taste and I liked that they were a bit healthier than regular pancakes-no eggs and no added sugar (other than the chocolate). The texture is a bit different, of course, but we enjoyed that they were a bit more substantial than the fluffier pancakes.

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Reviewer:

erinjanice

Reviewed: Oct. 1, 2011

I have made these several times and my family really likes them. I have modified this recipe a little. I make my pancake batter in my Vitamix blender. First put in the milk (I have used soy and skim and both work great). Then the dry ingredients, reserving the chips. (I used whole flax seeds and let the blender grind them.) the batter may be a little thick, you can add milk as desired to thin it to your desired consistency. (I have added an extra 1/2 cup of milk.) Stir in the chips. Then cook as described. Delicious!

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Reviewer:

Lori

Reviewed: Aug. 5, 2011

I thought this recipe for pancakes was great, but I didn't like how runny they were. So, I put less milk. After I made them, they were perfect. So, when you're making these pancakes, be sure to use less milk. Overall: GREAT

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Reviewer:

mulu27

Reviewed: Mar. 29, 2011

These pancakes are a real treat! I made them with unsweetened coconut milk. Make sure to let the dough sit for about 10 minutes before cooking and use a good nonstick pan. I cooked them on medium for a longer time to make sure that the middle is cooked all the way. These pancakes have chewy texture and are yummy with or without the syrup. Thanks!

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Reviewer:

tantuc

Cooking Level: Intermediate

Living In: Laguna Hills, California, USA

Reviewed: Feb. 19, 2011

I followed the recipe exactly, adding a few of the modifications that several people had liked. The pancakes didn't seem to have enough oil in them or something, because they stuck to the griddle consistently.

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Reviewer:

Ryan

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

Reviewed: Dec. 18, 2010

As written, these are WAY too runny. I wonder if it should read 1/2 cup of milk instead of 1 1/2? I was able to salvage them by adding 1/3 cup more flour, 1/4 cup more oats, some ground walnuts, and a few extra mini chocolate chips to the tops while cooking. After the modifications, my family all enjoyed them!

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