Reviewed: Apr. 15, 2012

These were so good! I used applesauce instead of oil, but otherwise followed the recipe.

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Breanna W.

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Cooking Level: Intermediate

Reviewed: Apr. 15, 2012

Used regular milk with a little vinegar, added some cinnamon and vanilla. Huge hit! My family loves pancakes and this was a nice addition to our current rotation. Thank you!

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cookforkids

Reviewed: Mar. 31, 2012

These were OK - my son and husband didn't like them too much. I tweaked ever so slightly based on others' comments: halved the recipe, added a bit of vanilla and cinnamon, used rolled oats and put them in a manual food processor to chop up a bit, used only whole wheat flour, and used a mixture of milk & vinegar for a buttermilk/fluffier pancake affect. The pancakes were tasty enough but the texture of the oatmeal is what they couldn't get past. Even chopping the rolled oats and letting it sit in the milk/oil mixture didn't do enough to hide the oat texture. I finished making the batch and will eat them myself. We'll try another whole wheat pancake recipe in the future.

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sunflower

Reviewed: Mar. 1, 2012

These were very good, though I did make a few modifications. I replaced the white flour with whole wheat (I use whole wheat flour for everything, even cookies), doubled the blueberries and brown sugar, and used 2% milk instead of soy(because it's what I had on hand). They do make a BUNCH, so unless you've got a houseful of big appetites or plan to freeze them individually so they can be microwaved later (this is what I did and it worked well), I'd also recommend halving the recipe.

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spauldic

Home Town: Marysville, Ohio, USA

Reviewed: Feb. 19, 2012

Delicious!! With other recipies I've tried the pancakes taste kind of doughy. I love the hint of oatmeal taste in this pancake w/o it overpowering the blueberry flavor. I did alter recipe slightly. I used applesauce instead of oil, added vanilla bean paste and cinnamon, used 2 eggs instead of three and used 1 1/4 cup 1% milk and 3/4 cup half-n-half. Will definitely use from now on. Thanks for sharing!

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Becky

Cooking Level: Expert

Home Town: Lester, West Virginia, USA

Reviewed: Jan. 29, 2012

Great recipe! One of my favorite pancakes yet! I made a few changes though: 1) 1 cup of whole wheat flour instead of 1/2 cup of white flour 2) add 1/2 of unsweetened shredded coconut 3) try with dark chocolate (70%) chocolate chips as a change from blueberries. Equally delicious. Also, if you let the batter sit for 30 minutes to 1 hour after mixing the pancakes will have a much smoother texture.

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kevinsunley

Reviewed: Jan. 26, 2012

Thank you Carter for this delicious and healthy recipe. If you are not planning on eating these with maple syrup, honey or another sweet topping, I would suggest adding extra brown sugar OR maybe add a tablespoon of real maple syrup to the wet ingredients. I didn't have any quick oats, so I used old-fashioned (and let them sit in the wet mixture for about five minutes). I was a bit skeptical about the olive oil (instead of canola), but we couldn't detect it. I followed other reviewers advice and added 1 tsp vanilla to the wet, and 1 tsp cinnamon to the dry ingredients. We froze the remaining pancakes, and now have enough for a few quick and easy breakfasts for another day. Thanks again!

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Theresa787

Cooking Level: Intermediate

Home Town: Smithtown, New York, USA

Living In: New Tampa, Florida, USA

Reviewed: Jan. 15, 2012

Fantastic! I followed the recipe exactly other than I used old fashioned oats (because that is what I had), I added a tsp. vanilla, a 1/2 tsp. of lemon peel and an extra Tbsp. of brown sugar. I also let the batter thicken for about 10 minutes, as it looked a little runny in the beginning. My family likes oatmeal chocolate chip cookies, so I may try this recipe with mini chocolate chips next time. Definately a keeper!

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dkaren

Reviewed: Jan. 11, 2012

WOW! These are so good! Very light and fluffy - I have never had pancakes so light outside a restaurant. I was nervous when I poured them as they were very flat but as they cooked after flipping I could see them fluff right up. The oatmeal is not even noticeable. I did use regular milk and it was fine. I also followed other reviewers suggestions to add vanilla and cinnamon. And I used extra brown sugar (I halved the recipe in general but used the original amount of sugar.) However I do not use syrup so I want the extra sweetness and flavor. I imagine the recipe as posted would be just fine if one uses syrup. (Though even with syrup these changes would probably only enhance the already great recipe!) Thanks - this is definitely a keeper!! :)

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Michelle

Cooking Level: Intermediate

Home Town: Madison, Wisconsin, USA

Reviewed: Dec. 30, 2011

Love these! I found this while being dairy free. My other half who won't touch dairy my free pancakes or "healthy" oatmeal or whole wheat. When i make these they are scarfed up. I've mde them with soy milk and vanilla rice milk. The vanilla rice milk adds a nice flavor. Thank you for a great pancake recipe.

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