Reviewed: Jan. 1, 2013

So good! I added milk, as the batter was too thick for me. I also used white sugar and a real egg. The ricotta really makes it moist!

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Reviewer:

kellyrc

Reviewed: Sep. 8, 2012

Not sure how this only has 4 stars. It's fantastic. I find I need to double the recipe for 2ppl though. I also opt for using part-skim ricotta. I used the fat free ricotta once and it didn't taste great, so maybe that's why it's only 4 stars. I also use 2 eggs when I double it, a splash of vanilla, a pinch of salt and the zest of a lemon and juice from half of it. It is soooo yummy. Add some bananas and blueberries and yogurt, you have a healthy high protein, low carb breakfast. Enjoy!

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Reviewer:

Cooking Level: Intermediate

Living In: Queens, New York, USA

Reviewed: Feb. 12, 2012

Delicious! Going by some other reviews, I used real sugar and 2 egg whites instead of splenda and egg substitute. Unless you can't have sugar at all, 2 tsp for the whole recipe is really tiny. I also used part-skim ricotta and added cinnamon, vanilla and pumpkin pie spice. It might sound like I changed it a lot, but really it's just subbing in real ingredients and adding some spices. Yum!

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Reviewer:

Leah

Reviewed: Jan. 8, 2012

I really liked these allot. I doubled the recipe and added 1 tsp vanilla and 1 tbsp lemon juice. It made 6 good sized pancakes. They came out super moist. I served these with some maple baked apples, yummmm!

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Reviewer:

Amy

Cooking Level: Expert

Home Town: Riverside, Rhode Island, USA

Living In: Providence, Rhode Island, USA

Reviewed: Jan. 5, 2012

I just love these pancakes. I did not have blueberries around the 3rd time I made them. I did add a scoop of vanilla protein and they were still really yummy and I got my protein in to boot.

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Reviewer:

Rhonda

Reviewed: Nov. 30, 2011

I was skeptical, but these were pretty good. I, too, used a teaspoon of allspice and a dash of cinnamon. I also used 2 large eggs and put in frozen cranberries instead of blueberries. Yum!

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Reviewer:

h20polo2080

Reviewed: Nov. 29, 2011

These were just "ok." I did make the recipe for 8, and used whole eggs and sugar as suggested by others. They were too bland and thick (more like cookie batter), so I added a couple teaspoons of vanilla, and half-and-half in order to thin it down enough to scoop it out into a pan. They took an exceptionally long time to cook. I did not care for them at all, however, I gave the recipe two stars because everyone else in the family said they did. I would not make these again.

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Reviewer:

kjclements

Cooking Level: Intermediate

Reviewed: Oct. 30, 2011

We found the pancakes to be lacking flavor despite adding blueberries and pure maple syrup. Maybe they were not as good as they could be because I used all natural ingredients. This recipe just didn’t ring our bells.

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Reviewer:

Deb C

Cooking Level: Intermediate

Living In: Peabody, Massachusetts, USA

Reviewed: Oct. 26, 2011

Made it for my daughter and husband for a breakfast the other day. Use white sugar instead of Splenda and also added a bit of orange zest to sharpen the flavor. Yum!

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Reviewer:

Evcha

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

Reviewed: Sep. 4, 2011

Very yummy. don't be impatient. turn the initial heat down a tad after flip and let them fully cook inside. I used whole egg(s) , regular sugar and white whole wheat flour and a little heavy cream to keep consistency good. yummy and easy.

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