Reviewed: Aug. 10, 2005

Love these pancakes! Thought it might be a bit "chunky" with the oatmeal but I was wrong. I used regular milk instead of soy milk and added 1 teaspoon of vanilla. They were light, fluffy and delicious!

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TWOELEPHANTS

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Reviewed: Jul. 17, 2005

My 2-year-old son goes crazy for blueberry pancakes!! He loves these and I can feel good that they are so nutritious.

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JAMESANDMOLLYM

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Reviewed: Jul. 15, 2005

my favorite pancake recipe. sometimes i add walnuts or bananas...but its perfect as is.

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TIA9370

Cooking Level: Intermediate

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Reviewed: Jul. 11, 2005

Great recipe, my family loved it. Very filling, my daughter will normally eat half a batch of pancakes but stopped after three of these. I put the leftovers in the freezer with wax paper inbetween each one, we pull them out and warm in the toaster, they taste even better than when fresh. Next time I will try to use applesauce instead of oil and eggbeaters to make it a little more diet freindly.

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sra

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Reviewed: Jun. 15, 2005

Maybe I'm just not cut out to be a healthy type, but give me nice, fluffy, fatty buttermilk pancakes over these anytime. The flavor was fine but I wish there was a way to make them less dense. Also, some overcooked and others undercooked - it was hard to figure out when they were done.

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JFSOO

Cooking Level: Intermediate

Living In: Anaheim Hills, California, USA

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Reviewed: May 14, 2005

I used skim milk instead of soy, and left the berries for on top. The batter seemed thin and lumpy until almost time to flip, and I was pleasantly surprised by how fluffy they turned out, with such a fabulous flavor. These are our new Saturday morning standard.

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ELLIESMOMAMY

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Reviewed: Apr. 23, 2005

Delicious. Will definately make again. Served with more blueberries on top and maple syrup. Thanks!!

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LINDSAYCLEMENTS

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Reviewed: Apr. 4, 2005

I used whole wheat pastry flour in place of the AP and half of the ww flour, clabbered the soy milk a bit with 2 t. of white vinegar and used raisins in place of the blueberries I did not have. Made 17 (1/4 c.) pancakes that got better towards the end as I gained more patience and resisted flipping too early!** I have since made these with blueberries, ww pastry flour for all the AP flour and 4t of vinegar for clabbered soymilk. Made 14 (1/4 c.) fluffy pancakes!

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Lisa

Living In: Houston, Texas, USA

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Reviewed: Mar. 13, 2005

Made the recipe as is and was not very impressed. The pancakes tasted ok, but definitely not great. I will probably not make these again.

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IVY2958

Cooking Level: Intermediate

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Reviewed: Feb. 25, 2005

These were pretty tasty, but I had to tweak the recipe a bit - the batter was extremely thin and the first few pancakes were flat. However, I added a bit more flour, and that helped. They are a very dense pancake rather than light and fluffy like buttermilk, but I prefer them dense, so this recipe gets 5 stars :)

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MEHUNGRY98

Cooking Level: Intermediate

Home Town: Newark, Ohio, USA

Living In: Kent, Ohio, USA

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Reviewed: Jan. 14, 2005

This was an ok recipe. It was very filling and my family liked it. They were very heavy though and they burn easily.

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LinC

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Reviewed: Jan. 8, 2005

These were pretty good. My picky 14 month old gobbled them up! I used applesauce instead of oil, added a little vanilla and wheat germ and used fat free buttermilk instead of soy. My husband liked them better without the blueberries. Overall, they are a great choice, especially for getting kids to eat healthy foods.

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REBEKAHMO

Cooking Level: Intermediate

Home Town: Springdale, Arkansas, USA

Living In: Hampton, Virginia, USA

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Reviewed: Dec. 28, 2004

added thinly sliced apples instead of blueberries and lots of cinnamon - turned out really well, loved the texture, not too heavy, not too light

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WAPPLE379

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Reviewed: Dec. 28, 2004

I used canola oil in place of the olive oil and put the blueberries on the pancakes after I poured the batter. I think this recipe taste ok, but because it is healthier than my buttermilk pancake recipe, I will make it again. Next time I will add a little cinnamon and some banana slices.

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MWAYKIL

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Reviewed: Dec. 19, 2004

I loved these pancakes! I was afraid the oatmeal and wheat flour would make them too heavy, but they were great. I used raspberries because my family doesn't like blueberries and it turned out delicious.

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Katiedidnt

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Reviewed: Dec. 15, 2004

Tasted pretty good. If I make this again, I will increase the amount of sugar and drop the blueberries onto the top of the pancakes before flipping so they do not turn an ugly brownish blue.

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KARMAL8513

Cooking Level: Intermediate

Home Town: Beaverton, Oregon, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Oct. 30, 2004

Delicious! I used 2% milk, as it was what i had on hand. I did add vanilla, but no cinnamon. I used melted margarine instead of the olive oil, as it was also all i had. Next time I will definately use olive oil. If you use Light tasting Olive Oil, you will not get that olive oil taste in the end result. Oh, and I did use 1 cup of blueberries instead of half. My 3 year old has been getting So picky.. these were easy for her to help me make and she ate every bite :)

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SHURLYGURL

Cooking Level: Intermediate

Living In: Fredericksburg, Virginia, USA

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Reviewed: Oct. 26, 2004

This recipe tastes great with some blackberry syrup. It has oatmeal, blueberries and soy milk in it which make it a very healthy choice to start off the morning. Very filling as well.

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JESSAB

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Reviewed: Oct. 25, 2004

YUM!!! This was great! I also used 2 cups of low fat buttermilk, applesauce instead of olive oil and fresh blueberries. Excellent!!

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Cassandra

Cooking Level: Intermediate

Home Town: Fairfax, Virginia, USA

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Reviewed: Sep. 30, 2004

My kids and I loved this recipe. With the whole wheat flour,old fashioned oats and eggs,I love the fact that it has more protein than traditional pancakes. I doubled the recipe like I always do w/pancakes and I had LOTS of batter left over. A little scoop of batter makes a BIG pancake! This is our new favorite pancake recipe!

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