Reviewed: Oct. 12, 2008

These were fabulous! Finally pancakes I can feel good about feeding my family! Even my youngest step-son who hates healthy food liked them. I used mixed berries so you can probably use any fruit.

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Reviewer:

Sherri

Cooking Level: Expert

Living In: Lakeland, Florida, USA

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Reviewed: Oct. 11, 2008

These pancakes are amazing! I followed the advice of many of the other reviewers and used apple sauce in place of the oil. I used all whole wheat flour, and rice milk in place of the soy milk because that's what I had on hand. I left out the blueberries and I let the mixture sit for 5 minutes to thicken a little as one other reviewer recommended. These pancakes tasted great and are much healthier than your typical pancake!

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JillyBn12

Cooking Level: Intermediate

Home Town: Erie, Pennsylvania, USA

Living In: Washington, D.C., USA

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Reviewed: Oct. 10, 2008

Tasty and somewhat healthy. I used buttermilk instead of soy and applesauce instead of olive oil and I cooked in veg. oil. The batter was really thick and I ended up adding about 2x as much buttermilk as called-for soymilk. They were still too thick to cook all the way through. Next time I will add even more buttermilk or maybe just skip the oil/applesauce completely.

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Ellie

Cooking Level: Expert

Home Town: Cambridge, Massachusetts, USA

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Oct. 10, 2008

Great recipe! Thank you for sharing! I used all whole wheat flower and added a bit of vanilla. My 2 year old LOVED these pancakes!

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Storm23

Cooking Level: Expert

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Reviewed: Oct. 8, 2008

My husband and I give this recipe five stars even though we made very minor adjustments. We didn't have palin blueberries, so we added frozen mixed berries. Extra cinnamon because we like cinnamon alot!!!! We also used skim milk in place of soy milk because we didn't have any soy milk on hand. throw in a few tsp of ground flax seed, and you've got a healthy breakfast. Also, we used sugar free syrup because of our diet.

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Reviewer:

Mi

Cooking Level: Intermediate

Living In: Lakeland, Florida, USA

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Reviewed: Oct. 6, 2008

FANTABULOUS!!!! We had these for breakfast yesterday. I thought with the oatmeal and the wheat they maybe a bit heavy, but they weren't, they were light and fluffy and simply delicious. we served with sugar free syrup and the kids went wild over them. I also ground my oatmeal very fine before adding it to the batter. Five stars from our family!!! Delicioso.

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Rachel Dobbs

Cooking Level: Expert

Living In: Hobbs, New Mexico, USA

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Reviewed: Oct. 5, 2008

I thought these were wonderful! I made some minor changes based on the reviews (only 1/2 tsp salt, some cinnamon, used 1 1/2 T of baking powder, used all WW flour, canola instead of olive, and I used dairy milk). I had to omit the blueberries (kiddos love blueberries but not IN their pancakes). My kids only know healthy pancakes, so they ate them. Very filling and satisfying to chew. My batch made 22 largish pancakes so I have plenty in the freezer! I wonder if those who tasted a bitter or strange aftertaste used baking soda instead of baking powder?

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wendyMN

Cooking Level: Intermediate

Home Town: Downers Grove, Illinois, USA

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Reviewed: Oct. 5, 2008

It's hard to find a recipe that is both delicious and healthy - here it is! I used buttermilk instead of soy milk and next time will increase the blueberries to 3/4 C. or 1 C. Perfect amount of sweetness. Very good recipe.

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dbbeachbaby

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Reviewed: Oct. 4, 2008

Far and away the best pancakes I've ever had! So good you could eat them without syrup or butter. Made no changes except sneaking in a few extra blueberries. Used vanilla soy milk.

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LJ's Wife

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Reviewed: Oct. 4, 2008

These are wonderful. They definately have a different texture than regulary pancake, because they are wheat. However, my husband who is a pancake junkie, says they are excellent. The only thing I did different was use 1 cup whipping cream and 1 cup water because I ran out of milk.

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amoek13

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Reviewed: Oct. 3, 2008

This was an awesome tasting breakfast. I love it!!!

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Reviewer:

jketterer

Cooking Level: Intermediate

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Reviewed: Sep. 28, 2008

Good, but no pancake recipe worth its salt will tell you to beat the batter "until smooth." You should always leave pancake batter lumpy, unless you want flat, rubbery pancakes.

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Emily

Cooking Level: Intermediate

Home Town: Cleveland Heights, Ohio, USA

Living In: Harrisburg, Pennsylvania, USA

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Reviewed: Sep. 15, 2008

I made this for my 1 year old and she loved them. Freezes well so I just pop them in the toaster for a quick breakfast.

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Reviewer:

Brianne

Cooking Level: Expert

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Reviewed: Sep. 9, 2008

Our family loves these pancakes. Weve tried other pancake recipes, but we're sticking with this one.

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Reviewer:

Laura

Cooking Level: Intermediate

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Reviewed: Aug. 29, 2008

I really liked these, given that I added cinnamon and vanilla. They aren't too sweet. But my kids ate them without syrup and said I should definitely make them again. After they had finished, I tried mine with syrup and beware! These pancakes soak up a lot of syrup! So, I think they actually do better without or maybe with very little syrup. This recipe made about sixteen 5" pancakes.

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Suzanne F

Cooking Level: Beginning

Home Town: Carrollton, Georgia, USA

Living In: Seattle, Washington, USA

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Reviewed: Aug. 26, 2008

So good!! I didn't have any soy milk, I used skim and they were still delicious!

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Reviewer:

Melissa Franklin

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Reviewed: Aug. 15, 2008

When our grandsons, Alexander & Aaron visited us this week, their grandpa and I had just picked blueberries & wanted a delicious, but healthy recipe to share with them and their parents Dave & Connie. Although we have shared pancake breakfasts, we hadn't experimented much with home-made versions. After reading other reviews,we chose this recipe to make together. We added 1 tsp cinnamon & 1 tsp vanilla to the batter. Used 1% milk, with 1 Tbsp vinegar vs. soy milk. The pancakes were great - a wonderful taste and texture & enjoyed by everyone! Fun to make - particularly with such willing apprentice chefs! Thank you so much for sharing this recipe. Four adults and two hungry boys (8 and 6) quickly polished these off - we agreed that with pancakes this good, the servings should be reduced to 4 from 8.

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Reviewer:

delawrence

Home Town: London, Ontario, Canada

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Reviewed: Aug. 11, 2008

i have to give this recipe 3 stars because the taste was a little bland, it tasted like it needed more sugar, but never the less my family liked them. instead of soymilk i used butttermilk, they where easy, and they came out very fluffy

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Reviewer:

monique

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Reviewed: Jul. 31, 2008

I made a couple substitutions, based on what I'd done before with whole wheat/oatmeal pancakes. Two tablespoons of baking powder seemed excessive, so I scaled it down to two teaspoons. I used vegetable oil and buttermilk and added vanilla in with the milk. I also tried blackberries in this recipe as I still had a bunch from last year that I need to use before I go picking again. These turned out well. This makes a lot of pancake batter, so you might want to wait for Sunday Breakfast or make this for a big family. The blackberries didn't make a huge difference in the substitution, as I drained most of the liquid I could out of them. It was just a different berry flavor. I think if I were to make this again, I would pulse the oatmeal in the blender before adding it to the dry ingredients to make a smoother consistancy. As they do make a good pancake, I think it would be an even better muffin.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Jul. 26, 2008

Pretty good and definately healthy. I agree with other reviewers that it might be a recipe that you would want to keep for yourself, might be too different to serve to company.

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