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!

Was this review helpful? [ YES ]
0 users found this review helpful

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!

Was this review helpful? [ YES ]
2 users found this review helpful

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.

Was this review helpful? [ YES ]
0 users found this review helpful

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!

Was this review helpful? [ YES ]
0 users found this review helpful

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.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

kjclements

Supporting Member (Click to learn more about Supporting Membership)

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.

Was this review helpful? [ YES ]
0 users found this review helpful

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!

Was this review helpful? [ YES ]
0 users found this review helpful

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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

whip

Cooking Level: Expert

Home Town: Massillon, Ohio, USA

Reviewed: Aug. 6, 2011

These pancakes were so good!! We up the servings to 16 to make enough for my family of six. Also we didn't add the sugar and they still tasted wonderful. They do take awhile to cook so prepare for the time it takes!! We will be eating these again, thanks for the recipe!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

jlal4

Cooking Level: Intermediate

Reviewed: May 4, 2011

I don't know how I feel about this pancake. I did change it slightly - 2 eggs whites for egg substitute, chopped strawberries for blueberries, and a dash of almond extract. It tasted delicious, but the texture was much too soft for me (like eating ricotta cheese and mushy strawberries). I think the recipe has potential with some added body though. Just not sure of how to do that - maybe just more flour? Also, be careful about adding tooo much fruit - that adds water when cooking.

Was this review helpful? [ YES ]
2 users found this review helpful