Reviewed: Mar. 12, 2012

These turned out good, makes a moist pancake which I prefer to a fluffy one. Added nutmeg and a little water thinned it out. Will make again.

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Reviewer:

Kathy

Reviewed: Feb. 8, 2012

This really isn't too tasty at all and didn't cook all the way. I will try another recipe next time.

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Reviewer:

marevan85

Reviewed: Mar. 28, 2011

This is the best recipe for sweet potato pancakes EVER! My daughter is going through a picky eating phase and this is the only thing she will ALWAYS eat. It's great that the pancakes taste great and are healthy.

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Reviewer:

Alison

Reviewed: Mar. 13, 2011

Loved this one. We didn't have rolled oats so we used 1 cup Irish oats and 1 cup whole wheat flour. Also, added coconut milk until the right consistency.

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Reviewer:

MiZpHiT

Reviewed: Feb. 22, 2011

just eh. I used the blender because we don't have a food processor, and I'm not sure the consistency was right. I agree with the others that they didn't seem to cook all the way. I wish they were better--- the kids didn't eat more than a few bites and they normally inhale pancakes.

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Reviewer:

Heather S- my kids call me mom

Reviewed: Sep. 26, 2010

Delicious recipe. I didn't follow all measurements exactly, but they came out well! I didn't blend the oats and liked their thickness in the mix a bit better. I used Agave instead of Molasses, and I also added cinnamon. If you don't want to add a sweetner use vanilla yogurt or a flavor of your choice. Enjoy!

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Reviewer:

Elisa

Cooking Level: Intermediate

Home Town: Portsmouth, New Hampshire, USA

Reviewed: Jul. 28, 2009

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

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Reviewer:

Marjan

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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Reviewer:

sueb

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Cooking Level: Expert

Living In: Prattville, Alabama, USA

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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Reviewer:

ficcient

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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