Reviewed: Nov. 8, 2008

I have another recipe that requires baking powder, so I followed the recommendation of another reviewer and used baking powder. They were good, but didn't rise. I used white pastry flour, maybe that made the difference?

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allrecipesrocks

Cooking Level: Intermediate

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Reviewed: Nov. 3, 2008

I didn't have wheat germ, but followed everything else exactly. These were the best wheat pancakes we've ever had. The consistency was just like white flour, and my 4 year old picky eater finished them off (unlike any other wheat pancake recipe I've tried).

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brunette

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Reviewed: Oct. 28, 2008

I would def, give this 5 stars but I altered a bit by using applesauce and skim milk, and 1 tbl. brown sugar plus I added a tbl. of flax seed and I was in such a rush I completely forgot the eggs!! But they came out beautifully, very dense and filling....thick batter that needs to be spread out, next time I will try with the eggs (or egg whites) LOL...thanks for a healthy alternative =)

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RHenry

Cooking Level: Expert

Living In: San Antonio, Texas, USA

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Reviewed: Oct. 19, 2008

This recipe was ok, but I did not think it deserved the rave reviews that I read about it. Hungry Jack pakcakes out of a box are lighter, fluffier, and tastier. I will probably make these again because they are healthy and good for you, but they have that "health food" taste that left out taste buds lingering for something better. I like healthy food that taste good, too. This was not it.

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FrankiAndPaul

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

Living In: Dallas, Texas, USA

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Reviewed: Oct. 4, 2008

These were very good pancakes. Due to the thickness of the batter, I wasn't able to make the published number of pancakes, but small price to pay! The addition of blueberries added to the flavor.

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Sharpshooter

Cooking Level: Intermediate

Home Town: State College, Pennsylvania, USA

Living In: Rifle, Colorado, USA

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Reviewed: Sep. 30, 2008

Fabulous! I made these pancakes exactly as the recipe is written, and they were so delicious. The wheat germ gives them a nutty flavor. My husband even loved them. Next time I will try subbing the canola oil with applesauce to make them even more healthier.

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BRITOMARTIS

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Reviewed: Sep. 28, 2008

Delish!! Substituted the eggs with 1/2 c. of egg beaters otherwise made exactly as instructed.

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NoviceCook

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Hillsdale, New Jersey, USA

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Reviewed: Sep. 10, 2008

Really great whole wheat recipe! I made slight modifications, adding a little lemon juice and sugar for a boost.

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lokieffer

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Reviewed: Sep. 7, 2008

The whole family loved this recipe! I didn't have any whole wheat pastry flour so I just used regular whole wheat flour. The batter was a little thick but it turned out fine, not dry. This is a yummy healthy recipe! TFS

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WEACAT

Home Town: Racine, Wisconsin, USA

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Reviewed: Aug. 30, 2008

Mmmmm. These were just what I wanted, light and fluffy. Added 1 T. brown sugar. Good with 1 c. white flour, 1 c. wheat flour instead of the wheat germ/whole wheat pastry flour.

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Tara

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

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Reviewed: Aug. 24, 2008

These were fantastic! I followed the recipe as it was written but used regular WW flour instead of pastry flour. The pancakes were light and fluffy - the recipe makes a lot. When you mix up the batter it's bit thicker than "regular" pancakes and while you're cooking them they don't bubble the way most pancakes do while cooking, so you have to keep an eye on the pancakes for the edge to dry so you know when to flip them. These pancakes were delicious - definitely going to make them again! ETA: I've made them a few times now -- Today I went to make them and didn't have the buttermilk, all i had was vanilla yogurt. The pancakes were fantastic (altho I needed to add a splash of milk because the batter was extremely thick) The vanilla yogurt made sweet enough to eat plain. Yum!!

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spacedcowgirl

Cooking Level: Expert

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Reviewed: Aug. 20, 2008

I looove pancakes. However, they aren't exactly healthy. These were PERFECT. A great way to start your day and get a lot of good vitamins and nutrients. I followed the recipe almost exactly. I didnt have WW pastry flour so i just used reg WW flour. I used applesauce instead of oil. And I added a bout a tsp of flaxseed. They were very fluffy. They expand A LOT while cooking. So don't make them too large. I will def. be making these again!

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Cassi

Cooking Level: Beginning

Home Town: Marietta, Ohio, USA

Living In: Hurricane, West Virginia, USA

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Reviewed: Aug. 6, 2008

Yummy! These are great pancakes, and I make them every morning! The batter was thin, but don't worry, they do puff up nicely. I added blueberries which really helped the taste. I recently decided to add about 2 Tablespoons of vanilla to the batter, and it really added a nice sweetness! *Oh, one more thing. Today, I decided to do what one reviewer suggested, which was to substitute the baking soda for baking powder. Do NOT do this! You can't substitute this way. It produced a sour aftertaste. Baking soda can be substituted for baking powder, but not vice-versa. Needless to say, I'll be making them again tomorrow-the right way!

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Tessa

Cooking Level: Expert

Living In: Godfrey, Illinois, USA

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Reviewed: Aug. 5, 2008

These pancakes are delicious, fluffy and tender. I warmed the egg and buttermilk prior to mixing with the dry ingredients (the egg in a bowl of warm water and the buttermilk in a cup in a bowl of hot water). Next time I'll use a little less salt. I'll also try with baking powder instead of soda as one reviewer suggested. Thanks for the wholesome pancake recipe, Kaykwilts!

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Momi

Cooking Level: Intermediate

Home Town: Mount Vernon, Washington, USA

Living In: Fairfax, Virginia, USA

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Reviewed: Aug. 4, 2008

This was surprisingly good. I had to look twice to see that the recipe called for no sugar, yet it tasted sweet in its own way. Granted, I added about 2 tablespoons of strawberry yogurt but that couldn't have added too much sugar. Also I used margarine since I didn't have oil. I will make these every time!

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daleka

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Jul. 30, 2008

I make this pancake recipe at least once a week. My kid's love it It's great just as is -- I use regular whole wheat flour though (as opposed to pastry flour). Also, to spice it up a bit try adding 1 tsp VANILLA (quality vanilla is best if you can find it...not the imitation kind -- I found mine at a health food store) and 1/2 tsp of CLOVES....yummm....especially nice in the fall!

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hubster

Cooking Level: Intermediate

Living In: Aurora, Ontario, Canada

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Reviewed: Jul. 27, 2008

These taste good and are very healthy. Served with sliced bananas and pancake syrup. I subbed low fat vanilla yoghurt for the buttermilk. I encountered a couple of problems though - First the batter was SO thick I had to add about a cup of milk to thin it out. The second problem was that my pancakes browned awful fast even on a low heat and they did tend to stick a bit (even in a teflon pan). Will probably not make these again.

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christophersmom

Cooking Level: Intermediate

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Reviewed: Jul. 26, 2008

My husband decided to make these for breakfast while the older kids and I were asleep. He came and woke us up very excitedly and said he had some wholesome and fluffy pancakes ready for us. Lol. He decided to add mixed berries to the mix, and they were still very good.

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Faeli H

Cooking Level: Intermediate

Home Town: Angeles City, Pampanga, Philippines

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Reviewed: Jul. 16, 2008

We loved these pancakes. They did need more flour than 1 1/2 cups. I used ww flour, not pastry flour since I didn't have it. I also did use 1/2 baking soda and 1/2 baking powder. They were light and fluffy and had a nutty taste to them. Love 'em!

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