Reviewed: Jul. 28, 2009

lots of work but not enough flavor. Healthy option, good for toddlers.

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Marjan

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Reviewed: Apr. 16, 2009

I enjoyed these hearty, flavorful pancakes! Without a leavening agent, it was hard to tell when they were ready to flip! Even when they crumbled because I flipped them early, they were wonderful! Thanks for the recipe!

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sueb

Cooking Level: Expert

Living In: Prattville, Alabama, USA

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Reviewed: Mar. 1, 2009

The yogurt makes the pancakes very heavy. They do not turn out light and fluffy like a pancake should be. The original recipe was extremely thick, and even after thinning it out according to some of the suggestions, I still had trouble getting the "pancakes" to cook all of the way through. You may also want to add some more seasonings, as they end up tasting quite bland if you don't use syrup.

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ficcient

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Reviewed: Nov. 30, 2008

This recipe will work. It was delicious, but I made a lot of modifications (hence 4 stars). My husband did not even use syrup they were so good! First, I substituted 1 1/2 c whole wheat flour + 1/2 cup wheat bran for the oats. Second, I used 1 heaping c leftover sweet potato casserole instead of the plain sweat potato. Third, to combat the thickness of the batter, I used an extra half cup of vanilla yogurt and thinned it a little more with some leftover apple cider. I'm sure apple juice, milk, or water would work fine. The final consistency was similar to traditional pancakes and they cooked fine. For more flavor, double the cinnamon, add a pinch of nutmeg, and try some chopped nuts and raisins.

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Cookinggal

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Reviewed: Oct. 27, 2008

2 stars because they definitely need some work. The consistency is very thick and does not cook in the middle easily. The flavor still needs a bit of something to give it a little kick. I will update if I find the right somethings to change/add.

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jef

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Reviewed: Oct. 1, 2008

I was really excited for these, but was dissapointed in the end. I didn't think that they had much taste to them. I did omit the molases, so that may have been the key ingredient. I gave 3 stars b/c although i didn't like them, my boyfriend said he would eat them again.

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afgirl

Cooking Level: Beginning

Home Town: Rural Retreat, Virginia, USA

Living In: Fort Walton Beach, Florida, USA

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Reviewed: Sep. 4, 2008

Mine were really terrific!! I was glad I had read some of the previous reviews and and I think I manage to avoid some of the problems. I (accidentally) added a tsp. baking powder. I did use oil (although Canola, not Olive). I did not use molasses but used 2 tsp. Splenda. Also, my batter sat in the fridge for several hours before cooking. It was insanely thick, but cooked through easily. It satisfied my need for a no flour/no sugar pancake and my kids had something they could put syrup on. Only four stars just beacuse of the modifications, otherwise it would have been five. They were delicious.

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Turttle

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Mar. 3, 2008

I tried to like these, I really did. I baked the pancakes for 10 minutes at 350*F after frying, to be sure they were cooked through. Overall, they were okay, but it really isn't a secret what they're made of. Too much work for what ended up tasting exactly like sweet potatoes.

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A. Cole

Cooking Level: Intermediate

Home Town: Paradise Hill, Saskatchewan, Canada

Living In: Saskatoon, Saskatchewan, Canada

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Reviewed: Feb. 28, 2008

I don't know what happened with these. They were so bad I had to come back and check others' reviews--"Did this recipe really work for someone?" Apparently it did, but not for me.

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LACHO

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Reviewed: Nov. 16, 2007

These had great flavor, but I agree with the reviewer who said they never really seemed to cook through. Still good, but the final consistency was more french toast than pancake. I might try baking the leftovers on low heat to see if they set better that way.

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Dusky Aebersold

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Reviewed: May 20, 2006

I don't know what happend with this recipe. It may be that sweet potatoes here in Germany are different than what is available in the U.S.. Anyway, these things were impossible to lift from the pan, and they never really seemed to be cooked on the inside. The taste was good, but the hassle was not worth it.

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Emsdettener Koch

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Emsdetten, Nordrhein-Westfalen, Germany

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Reviewed: Mar. 13, 2005

These are incredible!!! Try adding dried cranberries, 1/2 tsp of fresh grated nutmeg and vanilla yogurt (subst. for plain).

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SARAHFGRANT

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Reviewed: Nov. 13, 2004

I would not make these again...even with modification. (I did't use the oil or molasses since they were optional.) My older kids didn't even like the look of them, my husband though they were just "edible," and I thought they didn't cook through to the middle even though the outsides were browned. The only reason I gave it two stars instead of one, is that my baby gobbled up two of them for breakfast!

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Jocelyn Villalon

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Minneapolis, Minnesota, USA

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Reviewed: Aug. 3, 2004

I loved this recipe, but more importantly, my kids loved it! I used vanilla yogurt instead of plain, and it was really yummy. I'm thinking of sneaking other "secret"ingredients in...spinach, anyone???

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