Reviewed: Jul. 2, 2006

I wanted a healthy form of pecan pancakes so I took this recipe and added pecans, cinnamon and vanilla extract (also used splenda instead of sugar and whole wheat flour instead of regular). They were excellent.

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MOUSIE206

Cooking Level: Intermediate

Living In: New York, New York, USA

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Reviewed: Jun. 6, 2006

These were amazing. I used whole wheat flour instead of white. They were thick so I added some milk.

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ZIP1992

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Reviewed: Apr. 8, 2006

I enjoyed these pancakes- but I added less oatmeal, twice the buttermilk, and cinnamon and brown sugar.

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littlehemmy

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

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Reviewed: Mar. 9, 2006

I thought these pancakes were delicious! And so much better for you than regular pancakes. The flavor was fantastic. I adjusted the recipe for two servings and it worked out really well. You can play with the proportions of the ingredients a bit to get the batter texture you like (i.e less oatmeal more buttermilk)

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ducknj

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Mar. 5, 2006

I use 2C buttermilk and let the oat/milk mixture sit overnight in the fridge. I also added raisins and 1/2 t cinnamon. I really like these; they are chewy and a more healthful pancake, with the whole grains instead of just white flour.

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Jenifer

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Reviewed: Feb. 21, 2006

I use this recipe all of the time, though I like to add a little bit of brown sugar and cinamon. They can be a little dry so I recomend a nice amount of syrup. Good stuff.

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iLikeCereal

Cooking Level: Beginning

Home Town: Wheaton, Illinois, USA

Living In: Santa Monica, California, USA

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Reviewed: Nov. 30, 2005

Very tasty but needs a bit more liquid to make consistency right. I added 1/3 C 2% Milk and they turned out great. Chocolate chips and pecans sprinkled in made them fabulous. They are like having dessert for dinner!

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Jennifer G

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Reviewed: May 3, 2005

My family really likes these pancakes. With a lot of hungry boys these panckes are great hollow leg stuffers. After I follow the intial recipe I do add more milk by site to make the batter go further and not so thick. I also had to double and halfthe recipe to efficeintly feed a family of seven.

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STEPHATHOME

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Reviewed: Mar. 13, 2005

I don't know how this ever got a 4 star rating!! I knew I was in trouble when I got to the first step in the recipe. So, I went back to the site and read the reviews. The first one told how she had to rework the recipe to make it work, then gave it 4 stars!?! Rather than mess with this one, just take your favorite pancake recipe and replace 3/4 of the flour with oats and go from there!! A touch of cinnamon would be nice, too.

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TWIRLERMOM1

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Reviewed: Jun. 25, 2001

The original recipe definitely needed improvement. I decreased the amount of oats and increased the amount of liquid. It took a while to acquire the correct proportions. But, after that they were pretty good. As written, this recipe is not worth trying, but it does have potential, if taken some vital alterations in account.

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ISSA

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Reviewed: Nov. 26, 2000

This is a really strange recipe. The "batter" is so thick it's really more like a soft dough. The pancakes have a pleasant taste, but it seems to be a lot of effort to produce something that basically tastes like eating a bowl of oatmeal. Next time I'll just make a bowl of oatmeal.

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