The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 15, 2009
Not bad. My tweaks - whole milk instead of soy, 1/2 cup unsweetened applesauce in place of the oil & part of the milk, 3T brown sugar, and more blueberries. Will definitely make these again, but instead of blueberries I'll use chopped apples & cinnamon ;o). My 4 kids, ages 2.5, 4, 6.5, 8 - mixed reviews. 2 loved them & had seconds, 2 thought 1 was enough & wanted something else. Even my picky hubby liked them and ate 6! (they came out pretty thin). Everyone agreed on trying them again with apples!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 1, 2009
Added cinnamon and vanilla. They were delicious!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 1, 2009
OK taste, but not as fluffy as I had expected. Will probably not make again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Oct. 17, 2009
I used 1/2 cup of apples instead of bluberries and the recipe came out fantastic! Yum! I will definitely make these again soon! They are very filling, I only had to eat one when I normally eat 2-3 normal pancakes so because of that the serving size may need to be adjusted. Or perhaps I'll just make a bunch and freeze them... definitely a keeper thanks!
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Cooking Level: Intermediate

Living In: Flagstaff, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Oct. 12, 2009
I loved this recipe but also made changes. I used all whole wheat pastry flour and 7 grain oats. Also, if anyone has heard of Wildtree all natural foods, they have a line of grapeseed oils that are suppose to be even better for you than olive oil and they have different infused flavors. I used 2 tablespoons of the butter infused grapeseed oil and 2 tablespoons of applesauce. I let the oats soak in the soy milk a while to get them soft and added a little vanilla extract....so delicious!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Oct. 3, 2009
Yummy, filling, nutritious... how can you beat that combination? Excellent pancakes.
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Cooking Level: Expert

Home Town: Detroit, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Oct. 2, 2009
Very, Very good. MY twio year old and I are devouring them as I type! I halved the dry and then added 1 egg plus 1 white, 1 cup 25 evap, 1/4 cup applesauce, cinnamon and vanilla to the half I was cooking. Yum!
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Cooking Level: Intermediate

Home Town: Nikiski, Alaska, USA
Living In: Kasilof, Alaska, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Sep. 13, 2009
I agree with the 2/08 review in that this recipe does make a lot of pancakes (about 8 or so large pancakes for me) but I put them in the fridge and warmed them up later. Also because of oats they were quite fulfilling but very light and fluffy. I as well put in cinnamon, a little bit more brown sugar and added apples to some of the pancakes to add additional flavor. It also doesn't bubble so I turn them ever 30-45 seconds. Enjoy!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Aug. 29, 2009
As far as a healthy cake goes...is pretty good. Wouldn't take them over a buttermilk hotcake by any means...but good. I used unsweetened applesauce instead of oil, and all whole wheat flour, skipping the all purpose, and added 1tsp. of vanilla extract and extra blueberries.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Aug. 24, 2009
Great recipe! I will be making this about every week. :) I didn't change a thing, but put in a full pint of fresh blueberries in the batter.
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Cooking Level: Expert

Home Town: Danbury, Connecticut, USA
Living In: Suffield, Connecticut, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Aug. 23, 2009
Very easy. Pancakes are tender and delicious (don't overmix the batter). I used instant oatmeal and milk and cut back the oil to about a tablespoon and they came out great. You can easily cut the recipe in half to serve four people.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Aug. 17, 2009
As far as wheat/wholegrain pancakes go, these are vedry good.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Aug. 12, 2009
I always keep my freezer stocked with blueberries, since I make this often for my family. I have tried it with soy and regular milk, and although both taste great, I prefer using regular milk since the pancakes made with soy milk take a long time to get a nice brown color. Rinse and drain your frozen blueberries to prevent discoloration of pancakes.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Aug. 4, 2009
The best blueberry pancakes ever. The only changes that I made was to add cinnamon to the batter and I couldn't get soy milk so I used butter milk. These would even be great without blueberries.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Aug. 2, 2009
I made these with my son for both of us and my husband. My husband just LOVED these! Myself I would have liked them a little fluffier but I have heard that cooking with whole wheat flour can make things a little more dense and less fluffy, plus I had to alter the recipe for what I had on hand which could have contributed to it as well. I didn't have soy or buttermilk as the recipie and some of the comments have suggested so I used 1% cows milk which is all that I had on hand. Also out of olive oil so I had to sub whatever veggie oil I had on hand. I also added vanilla and cinnamon to mine, as I have a cinnamon fetish that is only cured by cooking anything possible with it! :) The batter was thin so I added a bit more whole wheat flour until it was a thicker texture that cooked much better then the watery mixture the recipe created. I'm really not sure how soo many people got so many pancakes out of the mix, unless they left the mix thin which would have made many more, but then they would have been thinner and more crepe like. They would have looked nothing like the picture above. My mix with my changes only made about 12 medium pancankes (about the size in the picture above) which this time around made enough with a little left over, but if my daughter was home would have been a perfect amount. I will definately use this recipe again in the future!!!
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Cooking Level: Intermediate

Home Town: Spanaway, Washington, USA
Living In: Vacaville, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Aug. 2, 2009
Wow. These are excellent. I made half the recipe and got 15 small/medium pancakes. I only had regular oatmeal so I ground it (3/4 C of oats) into flour in the food processor. I replaced the oil with applesauce and for the liquid, I used 1/2 C kefir and 1/2 C low fat milk. I also added a 1/2 teaspoon vanilla. I made half the batch with fresh blueberries and half with mini chocolate chips. Next time, I'll make the whole recipe and freeze the leftovers.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Jul. 31, 2009
These were fantastic! I thought olive oil sounded a little weird for pancakes, so I used vegetable oil; I also used skim milk instead of soy milk (not a soy fan). Fresh blueberries instead of frozen were a wonderful touch. Thanks for sharing!
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Cooking Level: Expert

Living In: Houston, Texas, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.54 star rating.
Reviewed: Jul. 5, 2009
I used only whole wheat flour, applesauce instead of oil, agave instead of sugar, a splash of lemon extract, a shake of cinnamon, and doubled the fresh berries. I also only had two eggs and old-fashioned oats. I found the inconsistent texture (both lumpy and runny) difficult to work with on the griddle. Quick oats would have been smoother, but I still think grinding the oats in a food processor would have been best. I would also add the berries directly on the griddle instead of mixing them into the batter. Good taste, but with all my alterations I can only give 3 stars!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Jul. 4, 2009
This is my go-to for pancakes now. I use Applesauce, and only WW flour, and added vanilla and use a pint of fresh blueberries. Delish!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Jun. 30, 2009
Great base recipe. I added a tbl of vanilla and some flaxseed, because I add flaxseed to everything. I used cinnamon applesauce in place of the oil and one egg plus one white. The texture was great, the entire family likes them! Doubled the recipe to freeze.
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Cooking Level: Expert

Home Town: Monroe, Michigan, USA
Living In: Adrian, Michigan, USA

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