Reviewed: Nov. 25, 2007

Fabulous pancake recipe! To make it non-dairy, I substituted almond milk (+ 2 tbsp. lemon juice) for the buttermilk and added blueberries to the batter. It's a keeper!

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SEA1964

Cooking Level: Expert

Home Town: Lima, Ohio, USA

Living In: Franklin, Tennessee, USA

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Reviewed: Nov. 17, 2007

These pancakes are delicious. I followed the recipe exactly. They are light and fluffy and very filling. My husband loved them too. They will replace our traditional pancake recipe for sure!

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Michelle F.

Cooking Level: Expert

Home Town: Buffalo Grove, Illinois, USA

Living In: Parma, Ohio, USA

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Reviewed: Nov. 16, 2007

I used flax seed instead of the eggs. 1 T. ground flax + 3 T. water replaces one egg. More healthy! Thanks for the recipe!

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CJCDEC

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Reviewed: Nov. 12, 2007

I found these pancakes to be tasty, but a bit on the flat and tough side. After reading the reviews, I think that I'll try to use baking POWDER instead of the soda next time. That being said, anything that you put butter and syrup on is going to be great.

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joan

Cooking Level: Expert

Home Town: Thorold, Ontario, Canada

Living In: Toronto, Ontario, Canada

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Reviewed: Nov. 11, 2007

Very very light, fluffy and delicious even using regular wheat flour. Next time I make these (maybe next weekend), I am going to substitute apple sauce for the very small amount of oil. I'll probably try a second batch with egg whites.

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Tammy

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Reviewed: Nov. 2, 2007

After cooking a few I threw out the rest of the batter and did not serve them to my kids. The texture was gummy and not fluffy at all.

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DANAGISANA

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Reviewed: Oct. 30, 2007

This is really good. I have not had a pancake in a year and I really wanted some. Did not have baking soda and still turned out great. Cured my craving for pancakes. Will make again.

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bj

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Reviewed: Oct. 26, 2007

I just used plain whole wheat flour and added blueberries to the batter. I really like these and so did my husband. They are tasty and nutritious.

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Melissa

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Laie, Hawaii, USA

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Reviewed: Oct. 21, 2007

I have made these twice. The first time I made them exactly as written and we found all we could taste was the baking soda, that's why they get a 3 rating. I really liked the idea of these pancakes, so I tried again today. This time I used a mashed banana instead of the oil and used baking powder instead of the soda. At the last minute I added in a teaspoon of cinnamon as well. Much better we all enjoyed them. Thanks for the great idea and starting point.

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KEZ

Home Town: St Austell, Cornwall, England, U.K.

Living In: Plymouth, Devon, England, U.K.

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Reviewed: Oct. 20, 2007

Wonderful!! My 9 my old and my husband both loved these. They have a very fluffy texture. Great with pureed strawberries heated on the stove with a touch of maple syrup.

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Ashley

Cooking Level: Expert

Home Town: Sewickley, Pennsylvania, USA

Living In: Orlando, Florida, USA

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Reviewed: Oct. 14, 2007

My kid's did not like them but my husband did so that is why I gave it three stars. I even added the vanilla, cinnamon and sugar as suggested by other reviewers. <>

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Reviewer:

JUNIPERLEE

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Reviewed: Oct. 12, 2007

This was a great recipe! I could not even tell I was eating wheat pancakes. I will definately make this again!

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Triple A

Cooking Level: Beginning

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Reviewed: Oct. 6, 2007

This pancake is very easy and quick to make. Even my hungry needy toddler can wait for this cake. And this WHOLE WHEAT pancake is not dense at all! It is healthy, but still so fluffy! I love this recipe!

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mikamuffin

Living In: Berkeley, California, USA

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Reviewed: Sep. 26, 2007

The kids loved it! I used 1 cup wheat flour and 1/2 c cake flour because I didn't have any ww pastry flower on hand -- turned out great. I was a bit weary because the batter was so thin! But they turned out perfect. We topped with a homemade strawberry light syrup.

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PHEOBS

Cooking Level: Expert

Living In: Fountain Hills, Arizona, USA

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Reviewed: Sep. 26, 2007

For a healthy recipe, these are great! I was worried about the lack of sweetness so I used applesauce instead of oil and added cinnamon. I also added 1/4 cup chopped walnuts. My two year old loves them and so do I.

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kaci lee

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Reviewed: Sep. 24, 2007

These were pretty good. I added sugar, vanilla and cinnamon as suggested by other reviewers. The problem I had was that they came out really flat. I mean they did not rise at all. My husband snickered and said "Well, you've heard the expression 'flat as a pancake, haven't you?'". We liked them, but I think next time I may use baking powder instead of soda. Thanks for the post.

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Dianemwj

Cooking Level: Expert

Home Town: Burbank, California, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Sep. 23, 2007

These are the best healthy pancakes I have ever made. I like sweeter pancakes so I added 2 T. sugar, 1 tsp vanilla and 1 tsp cinnamon. They were light and fluffy and will become a regular.

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cicada77

Cooking Level: Intermediate

Living In: Virginia Beach, Virginia, USA

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Reviewed: Sep. 22, 2007

I made these 2 different ways since I thought maybe the baking soda was a misprint and it was meant to say baking powder? The soda ones didn't come out nearly as good as the powder ones. The soda pancakes were flat yet okay tasting and the powder cakes were tastier, fluffier and better looking. I'll make them again but I'd do it with the baking powder for sure.

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VeggieBalls

Cooking Level: Expert

Home Town: Sunnyvale, California, USA

Living In: Grass Valley, California, USA

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Reviewed: Sep. 21, 2007

Very good healthy pancake recipe! I wanted to add frozen blueberries to the batter and forgot to--didnt matter, it was excellent without.

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antiquegrrl

Cooking Level: Expert

Home Town: Manheim, Pennsylvania, USA

Living In: Lititz, Pennsylvania, USA

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Reviewed: Sep. 17, 2007

The batter was thick, but cooked up nicely and they taste very good, hearty and filling. I had to substitute regular whole wheat flour for the pastry flour once and they were still very good.

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