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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froggiesl

Cooking Level: Intermediate

Home Town: Spanaway, Washington, USA

Living In: Vacaville, California, USA

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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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Nancy

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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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KRANEY

Cooking Level: Expert

Living In: Houston, Texas, USA

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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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GOOEYDAY

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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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Bryana

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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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Amy Sancrant

Cooking Level: Expert

Home Town: Monroe, Michigan, USA

Living In: Adrian, Michigan, USA

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Reviewed: Jun. 21, 2009

I added some vanilla and cinnamon for flavor, but it was still a little bland. I substituted applesauce for the olive oil. I guess I didn't wait long enough before I flipped the first ones and they fell apart. Once I waited a little longer for them to cook, they came out perfectly.

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LADIDY33

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Reviewed: Jun. 20, 2009

I was really disappointed with this recipe. The pancakes were difficult to turn and broke easily, making a mess several times. Mine rose quite high but once they were browned on both sides, I discovered that they weren't really cooked in the middle, so subsequent pancakes I cooked I had to press them down hard to make sure that didn't happen again. Even then, they had a gummy texture inside. The flavor was very bland even though I added cinnamon and vanilla, used buttermilk, doubled the blueberries and used half organic butter instead of all olive oil. I won't be making this again, and will be sharing my plethora of leftovers with the dogs!

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Colleen

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Reviewed: Jun. 20, 2009

These were pretty good. I left out salt, used skim milk with some vinegar, all wheat flour, added some cinnamon and vanilla, and doubled up on fresh blueberries. They were a bit tricky to cook, as when I flipped them when the first side was perfect brown, blueberries and mix went flying.

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DRHELYMO

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Reviewed: Jun. 6, 2009

Not bad! Used all whole wheat, didn't have milk. Put some chocolate chips in it, along with mixed berries. Very filling! I would probably cut down the oats next time and add more flour. The texture was too much like oatmeal.

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woodlandnymph

Cooking Level: Intermediate

Living In: Saint Joseph, Missouri, USA

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Reviewed: Jun. 4, 2009

Very good. I changed a couple of things - sorry, I hate rating a recipe that I have changed, but it was still really good - skim milk instead of soy, applesauce instead of oil, no blueberries, and a splash of vanilla. It was great and very filling. My very picky 11 yo stepson ate them with no complaint (very rare for him!). We had them for dinner, and it made enough for 2 meals easily, and we are hearty eaters. This is my new go-to pancake recipe! Thank you!

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ellybelly310

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Reviewed: May 26, 2009

My family LOVES these. It's a keeper. I only use whole wheat flour and 2% milk since that was what we have in the fridge. And we have never used the blueberries. We just eat them plain w/ maple syrup. These are also great as a post workout snack (cold out of the fridge drizzled w/ a little honey). We make them a few times a week and we're never dissapointed.

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Mom of 4

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Reviewed: May 17, 2009

Beautifully grainy, delicious, perfection. My 3 year old said yummy after every single bite! lol. I used all whole wheat flour and I didn't have quick cooking oatmeal, only regular. I soaked them in the milk (regular, not soymilk) for appro. 10 mins to soften. Used some very sweet strawberries that we had on-hand, instead of blueberries. Have enough batter for pancakes tomorrow morning (and maybe the day after). Very nice. Thank you.

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imthedaddy

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Reviewed: May 16, 2009

These were great! I made them for my vegan husband and used egg substitute. This is probably why they were a little bit crumbly. Great!!

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Leona

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Reviewed: May 3, 2009

Excellent, but when I recalculated for 4 servings, the amount of blueberries stayed the same and it was way too many. Probably could cut back to about a 1/4 cup and be plenty. Excellent recipe and I used buttermilk. Hubby loved it and kids raved!

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DJME

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Reviewed: Apr. 30, 2009

These are great! I did make two changes: 1. I used egg beaters and 2. I used canola oil instead of olive. They were so good. A great healthy alternative for a sweet breakfast treat. I have enough batter left for tomorrow's breakfast too.

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M&M's Mommy

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Reviewed: Apr. 23, 2009

These pancakes are amazing, even without the blueberries.

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infantrywife_101

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Reviewed: Apr. 12, 2009

I just made these pancakes on Easter morning. I doubled the recipe and made 1 batch with blueberries and another batch with mashed bananas because that's the kids favorite fruit in their pancakes. I omitted the sugar because of the fruits and since I was out of soy milk, I used skin milk.

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Fit&Healthy Mom

Cooking Level: Intermediate

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Reviewed: Apr. 10, 2009

Used extra brown sugar and vegetable oil instead of olive oil, and low fat milk instead of soy. Delicious and hearty! I will definitely make again. These would be delicious even without blueberries.

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Mary F

Cooking Level: Expert

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Reviewed: Apr. 6, 2009

These came out pretty good! You really couldn't tell there was oatmeal in them once cooked. I added a tsp of vanilla extract and a few sprinkles of cinnamon. Used regular 1% milk rather than soymilk. Thanks for the recipe!

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