Reviewed: Nov. 28, 2011

For those who substitute things, please note that acidity level in pancakes affects the rise of the soda. So buttermilk will give more lift than yogurt, and milk none at all. Also if you sub oatmeal you should grind it a bit in a blender or food processor. Letting the batter rest is wise. And I agree, this needs a bit of oil or butter in the batter, some spice and half the vanilla.

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11 users found this review helpful

Reviewer:

dave g

Reviewed: Nov. 15, 2011

THey were very good.

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3 users found this review helpful

Reviewer:

Tanya

Reviewed: Aug. 29, 2011

These pancakes were really good. I added a bit more almond milk. Instead of the ww pastry flour I used half freshly ground white wheat flour and half kamut flour. I also used fresh pureed pumpkin and less vanilla. I used half the recommended sugar and used turbinado sugar instead of white sugar added a bit of stevia. I chopped the pecan in a small food processor. They tasted really good and were filling. My husband and toddler liked them a lot.

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5 users found this review helpful

Reviewer:

Zory

Cooking Level: Intermediate

Reviewed: Jul. 4, 2011

These pancackes have a lot of texture thanks to pecans and hot cereal. I used non-fat greek yogurt, unsweetened almond milk and 1/4c agave syrup. The dough is thick. I'd add some pumpkin pie spice or cnnamon to improve the flavor.

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5 users found this review helpful

Reviewer:

tantuc

Cooking Level: Intermediate

Living In: Laguna Hills, California, USA

Reviewed: May 15, 2011

Sorry, I didn't care for these. I followed the directions without modification and they came out much too thick and bland. I ended up adding about 3/4 cup more milk and 1/4 tsp cinnamon in an attempt to salvage breakfast but neither of us cared for them . Too much vanilla for my tastes. I much prefer "Grain and Nut Whole Wheat Pancakes" on this site.

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5 users found this review helpful

Reviewer:

Rx 2 RV

Cooking Level: Intermediate

Home Town: Fair Oaks, California, USA

Living In: Redway, California, USA

Reviewed: Nov. 14, 2010

Served these with the Apple Cider Syrup from "Pumpkin Waffles with Apple Cider Syrup By: JEANETTE B" on this site. Excellent choice for a chilly fall morning. I used walnuts instead of pecans, brown sugar instead of white, cutting back to a quarter cup. I used fresh baked pureed pumpkin, not canned. Next time I will add a teaspoon or 2 of pumpkin pie spices. These are heavy and solid, maybe a Tbsp or two of oil or melted butter might help to make these a little lighter.

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10 users found this review helpful

Reviewer:

image2frame

Cooking Level: Intermediate

Reviewed: Nov. 6, 2010

These are great, and I love how healthy they are! I've made them a few times now, using plain Greek yogurt, which bumps up the protein/calcium content. Also add a bit of cinnamon and nutmeg to accentuate the pumpkin/fall flavors. I also go with chopped walnuts, since they've got more protein and Omega-3s than pecans.

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23 users found this review helpful

Reviewer:

iloveonions

Cooking Level: Intermediate

Reviewed: Nov. 6, 2010

Good taste and texture and a nice change of pace.

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6 users found this review helpful

Reviewer:

sizial

Cooking Level: Intermediate

Reviewed: Oct. 6, 2010

I used more flour and no cereal, 15 oz of pumpkin and 8 oz of vanilla yorgurt, soy milk rather than whole milk and only enough to thin down the batter, not 1 cup. Not as fluffy as regular pancakes but certainly much healthier and tasty too.

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9 users found this review helpful

Reviewer:

rgburns

Cooking Level: Expert

Home Town: Glendale, California, USA

Reviewed: Apr. 1, 2010

I was disappointed with these pancakes. They were too thick, hard to turn and weren't as flavorful as I expected. The only substitution I had to make was using oatmeal for the multigrain hot cereal. It seems like it should have some type of oil. I would rate this two stars for being edible but will not make again. Maybe the oatmeal affected the texture, so I ranked this three stars.

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10 users found this review helpful