I'm sorry to say that these pancakes were very bland, even though I added vanilla to the wet ingredients. Normally I add little to pancakes (just a light drizzling of syrup and maybe some fruit), but for these I had to practically smother the pancakes in syrup. The oatmeal was overpowering and I could barely taste the pecans. I would make these again, but the amount of oatmeal or sugar needs adjusting. NOTE: Just to clarify on some of the comments for this recipe--letting the batter sit for a while will thicken it rather quickly because the oatmeal will soak up the liquid. Don't let it sit too long, or if you do, add more milk so that the pancakes are not too dense and slab-like. Grinding some of the oatmeal might help too (that's what I did, and I had no problem with dense or weird-looking pancakes). Also, some reviews talk about using "wheat flour", but I think they mean whole wheat (wholemeal) flour? All-purpose flour is a wheat flour too, but it is a blended 'medium' flour, giving it a lower protein and gluten content than whole wheat. As such, ALL *wheat* flours (all-purpose, whole wheat, pastry flour, bread flour, etc.) contain gluten, but with different amounts.
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