Reviewed: Aug. 29, 2009

My kids thought these were great. While the pancakes still in the pan I take a stick of butter and lightly rub it over each pancake then sprinkle a cinnamon/sugar combo over them. I don't add anymore butter than that. Cut them into fun shapes with cookie cutter and lightly drizzle with light syrup.

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mippyjean97

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Reviewed: Aug. 24, 2009

So simple my 3 year old does most of the work! I substitute real sugar for the artificial and when I don't have blueberries I throw in a splash of vanilla. Just the absolute best recipe, and for me takes a minute or two more then the boxed kind. Can't beat that!

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Mia

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Reviewed: Aug. 23, 2009

Fabulous recipe! I just made a double batch and they are gone. My son thought they were better than Ihop; my DH and I thought they were much like a fruit cobbler. Too good for just breakfast. We are all watching what we eat and trying to cook healthy. I served them with Agavea Nectar instead of syrup which was very good. Hoping to try peaches instead of blueberries next time!

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Terrie Kay

Cooking Level: Intermediate

Home Town: Dahlgren, Virginia, USA

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Reviewed: Aug. 23, 2009

These were very good however a little on the heavy side, but I think that I should have added maybe two cups milk instead of one and a half. Was able to make 3 big pancakes out of the recipe and ate almost every bite. They were even better with real maple syrup. Thanks for a great recipe!

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WTVB12

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Reviewed: Aug. 15, 2009

These pancakes are awesome! It's nice to finally find a healthy recipe that is tastie. I added a splash of vanilla and a sprinkle of cinnamon to bring them up a notch and will definitely be making them more often!

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jsnicholls

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Reviewed: Aug. 13, 2009

These were amazing I couldn't believe they were so healthy. I doubled the recipe to make extra for freezing, but then realized I only had half a cup of blueberries. I mashed up 2 very ripe bananas and a very ripe peach and added them in the way with the blueberries. I used a tablespoon and a half of sugar in place of the artificial sweetener and dashed some cinnamon and these turned out amazing.. surprisingly thick and fluffy.. so delicious i'll definitely make these again

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lotusvibes

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Reviewed: Aug. 13, 2009

these are awesome. i loved them

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rebecca

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

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Reviewed: Aug. 8, 2009

My husband and I loved these! We added a little extra milk and they were still very fluffy.

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laura

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Reviewed: Aug. 3, 2009

This was just okay. A bit on the bland side. I'm glad I made only a small batch. It could use vanilla and cinnamon.

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Kangal Gal

Cooking Level: Expert

Home Town: Palmerton, Pennsylvania, USA

Living In: Laconia, New Hampshire, USA

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Reviewed: Aug. 2, 2009

Wonderful! I used egg beaters instead of eggs applesauce instead of sweetener and apricots instead of blueberries (since that is what I had on hand). Very healthy recipe.

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Erin

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Reviewed: Aug. 1, 2009

SO AMAZING! I didn't change anything - except replaced artificial sweetener with applesauce b/c i'm an all-natural girl. I used white whole wheat flour - milder taste, same nutrition. THey didn't taste like typical dense, healthy pancakes - they were fluffy and light like regular pancakes! So delicious. Will make these every weekend!

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bjstudentchef

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Reviewed: Jul. 26, 2009

These pancakes were great ... great consistency and taste. I used egg beaters instead of eggs and added a little honey to the batter. This is, by far, the best whole wheat pancake recipe I have found.

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hedar

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Reviewed: Jul. 24, 2009

Excellent. When I got blueberries on sale for $1, I knew what I wanted to make and found this wonderful recipe. I added more milk, sugar substitute and vanilla as suggested. Tried a few variations - added lemon zest to one and a bit of oatmeal to one - did not care for either. Also added some pureed cottage cheese in place of some of the milk (in my effort to get enough protein in my diet) and that did not make much difference in the pancakes, a bit moister. Thank you for posting this, it is the best no oil added pancake I have ever had!

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Kathleen

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Reviewed: Jul. 22, 2009

Great base recipe. Made a lot of modifications to my liking: doubled the batch, halved the (brown) sugar, instead of blueberries added golden raisins, a mashed banana, applesauce, walnuts, cinnamon, nutmeg, more milk and flax seed. Served with organic yogurt. Delicious!

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loveinit

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Reviewed: Jul. 18, 2009

I loved them. I used real sugar and I added a bit of melted butter.

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eastbostonMM

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Reviewed: Jul. 17, 2009

These were amazing! I didn't have any problems making them. I did add 2 tablespoons of brown sugar and half a tablespoon of artificial sweetener (Truvia). (:

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carma174

Cooking Level: Intermediate

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Reviewed: Jul. 15, 2009

This is a very good whole wheat recipe. The batter "held" the berries quite well. I used 2 T. agave instead of the artificial sweetener as well as twice the blueberries. I also added a splash of vanilla and sprinkle of cinnamon. The note recommends using up to 1/4 c. more milk, and I felt that was needed. For my family, I then doubled the whole recipe and used 1/2 c. batter per pancake. Thank you for sharing!

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GOOEYDAY

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Reviewed: Jul. 11, 2009

These were very good. I added about 1/4 cup of milk as well as 1tsp of van. extract and 1T of lemon juice. These are very tasty with fresh blueberries, but I liked them even more with sliced strawberries. Great flavor and very filling!

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rsher918

Cooking Level: Intermediate

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Reviewed: Jul. 7, 2009

I look forward to trying this... It is the only whole wheat pancake recipe I have found that contains NO oil at all. I will sweeten it with honey instead of sugar.

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