The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Dec. 25, 2006
I substituted melted butter for the olive oil and reduced the baking powder to 1 T. I also used huckleberries in place of the blueberries, and almond milk instead of soy. Great recipe! I think next time I'll use all whole wheat flour.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Dec. 17, 2006
Excellent and healthy. I have made these many times. If not a fan of soymilk you can substitute buttermilk or evaporated milk. I have made them all three ways depending on what I have on hand. These always turn out perfect. Easy and without the presevatives of packaged mixes.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 7, 2006
YUMMY. I did use all whole wheat pastry flour (no white), and replaced half the oil for applesauce and the other half canola. Blueberries are a great addition. Stick with quick cooking oats - I've tried old-fashioned oats and they don't work.
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MJ

Cooking Level: Intermediate

Home Town: Pocatello, Idaho, USA
Living In: Gardnerville, Nevada, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Oct. 17, 2006
These are fluffy and delicious. I had no problems flipping them. We put all sorts of yummy toppings in... blueberries, nuts, coconut, and chocolate chips! They also freeze very well. Thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Jul. 24, 2006
Surprisingly moist, fluffy, and yummy. My favorite Saturday ritual at home was having mom's all fat, sugar, and white-flour pancakes, but these had the same texture with more hearty taste; even used all whole wheat flour, subbed applesauce for oil, splenda for sugar, and mostly egg whites; couldn't part with my maple syrup (which goes even better with hearty, whole-wheat pancakes)
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The reviewer gave this recipe 1 stars. This recipe averages a 4.54 star rating.
Reviewed: Jun. 17, 2006
Well... I read all of the reviews before trying this recipe and I thought I could make it work. I substituted 1% milk for the soy milk and canola oil for the olive oil. I added 1 tsp of vanilla and 1/4 teaspoon of cinnamon. These pancakes were a nightmare to make!!! Like many of the other reviewers, I had trouble getting these turned. Usually by the time the top was set enough to turn, the bottoms were way too brown. And that was with my skilled heated at less than medium heat. I had a few that turned out decent enough to serve and I thought they tasted good. My 9 year old ate 1 1/2 and my 4 year old at 1 1/2. They usually put pancakes away like there's no tomorrow. I ate 3 of the pancakes. Afterward, I noticed a weird after taste. Ugh. I think a couple of other reviewers mentioned that as well. My kids aren't really picky and we eat a lot of whole grain products and healthy foods. However, since we only have pancakes once a week anyway I think we will stick with the regular white flour, buttermilk, 'unhealhty' pancakes.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Jun. 4, 2006
EXCELLENT! These pancakes were so good and my family loved them. The changes I made due to not having them at hand: 1)substituted whole milk for the soy 2)substituted canola oil for olive oil 3)added more berries and used assorted frozen berries (raspberries, blueberries, blackberries from Costco). This will be our Sunday morning standard. Thank you for sharing.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: May 29, 2006
SO good!
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vv

Cooking Level: Beginning

Living In: Los Angeles, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: May 21, 2006
These are really excellent, healthy pancakes! They are the lightest fluffiest pancakes I have ever had, that still actually have some nutritional value to them. I make them with entirely whole wheat flour and have made them with and without blueberries - they are good either way. My entire family loved these, including my 2 picky kids. I will be making these pancakes from now on.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: May 16, 2006
Really good, and man that's a lot of fiber! I left out the blueberries this go around and they were still good. I subbed canola oil instead of olive oil, and skim lactose-free milk instead of soy, and it worked well. I made a double batch and froze them individually wrapped to pop in the microwave later as needed.
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Photo by Sola

Cooking Level: Expert

Living In: Spokane, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: May 12, 2006
My 2 year old loves these pancakes and so does my husband. I make them will all whole wheat flour, skim milk and egg whites only which makes them very healthy. For my husband I add toatsted pecans or walnuts and sliced bananas.
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Cooking Level: Intermediate

Living In: Durango, Colorado, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.54 star rating.
Reviewed: May 6, 2006
I will probably make these again- only because they are the only wheat pancake recipe without buttermilk. I loved the idea of these more than the actual result- they were a little bit bitter tasting. I subbed with canola oil and regular milk. Decent, probably a 3 1/2. Suprisingly light for such hearty ingred. Worth a try!
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ej

Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Apr. 10, 2006
yum, what delicious pancakes! the only changes i made were to use vanilla soy milk & double the blueberries. thanks for sharing this recipe, stephen!
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Photo by LESLIE30

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Feb. 11, 2006
Soooo good! I used probably 3 times more blueberries than suggested, and used 2% milk rather than soy. These pancakes were hearty and delicious!! I had a difficult time flipping them at first -- it's really important to let them cook on the first side for long enough. Also, we had some of these left over, so I wrapped them in foil, froze them, and reheated them for about 10-15 minutes in the oven for a great weekday breakfast.
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Photo by Allrecipes

Cooking Level: Intermediate

Home Town: Long Beach, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Jan. 22, 2006
These are DELICIOUS! With or without syrup, warm or cold, for breakfast or desert, these are great, and I don't feel guilty eating them.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Jan. 20, 2006
My kids love these. Although I leave out the blueberries and use regular milk but they always come out great!
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Photo by HJCARY

Cooking Level: Intermediate

Home Town: Emporia, Kansas, USA
Living In: Lakewood, Colorado, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Jan. 16, 2006
These are very good. I only made a couple of changes: regular milk, canola oil, dash of cinnamon, and extra blueberries. Next time I'll drop on the blueberries and will undoubtedly use more than 1 c, there were just not enough blueberries.
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Photo by Renee

Cooking Level: Expert

Home Town: Kilgore, Texas, USA
Living In: Zimmerman, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Photo by What a Dish!
Reviewed: Nov. 17, 2005
Even though I made some changes, these still deserve 5 stars. The major change I made was using buttermilk in place of soy. I would have used soy, but I don't really have any other uses for it, so decided to go w/the buttermilk I already had instead. I used whole wheat pastry flour, and next time, will probably just use that and cut out the white flour altogether. I used old-fashioned oats because I don't keep quick oats on hand. They were great! I also added a little bit more blueberries. They were light and fluffy with a great texture inside and out!
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Photo by What a Dish!

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 15, 2005
These were soooo yummy. I took the advice of others and added vanilla. I thought the consistency was perfect. Will definitely make them again.
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Cooking Level: Beginning

Home Town: Lewisville, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Sep. 20, 2005
These were very good. I used fresh blueberries and regular milk. The only other addition is that I added some chopped, toasted pecans which gave the pancakes a wonderful crunch.
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