Reviewed: Dec. 13, 2006

These were perfect and I didn't even use the blueberries. My nephew is on a health kick so I made them for him while he was visiting. He loved them just the way they were.

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JanS

Cooking Level: Intermediate

Home Town: Highland, Indiana, USA

Living In: Indianapolis, Indiana, USA

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Reviewed: Nov. 12, 2006

These pancakes were fantastic! I followed the recommendation of using 1 cup of whole wheat and 1/4 cup of all-purpose flour... they turned out great. This is a keeper.

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Iza

Cooking Level: Intermediate

Home Town: Aarhus, Midtjylland, Denmark

Living In: New York, New York, USA

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Reviewed: Oct. 17, 2006

My son and I loved these pancakes. I've searched for a great whole wheat pancake recipe but none that I've tried were very good. These were delicious. I added a little more milk to the batter and sprinkled some walnuts on each pancake as they cooked. Delicious.

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Tori Howell

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Reviewed: Oct. 15, 2006

The pancakes were awesome. I mixer beated the eggs with sugar, then added 1 1/8 cp milk, salt and baking soda + wheat flour. I replaced the blueberries with kiwi, cuz I didn't have any. And I also replaced a quarter cup of wheat flour with almond flour cuz I thought all wheat flour might've been too heavy. But I really need not have worried. The pancakes were light, airy, and delectable. It's definitely better and healthier than any pancake mix batter.

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BERRIES2EAT

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Reviewed: Oct. 13, 2006

I was very surprised at how good this recipe is. My diabetic 3-year-old wanted something "different" for breakfast. I suggested pancakes and she jumped for joy. I quickly found this recipe and tried it. I followed the recipe and it turned out great. Good texture and just sweet enough. Very easy to make. 1/4 cup is too much for one pancake - for us. I recalculated the carb count and found that it's approx. 9 grams of carbs per pancake and it made approx. 15 pancakes. Important info for the diabetics out there.

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taffnus

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Reviewed: Oct. 12, 2006

Good combo of healthy whole wheat and a filling pancake. Made mine with bananas instead of blueberries because thats what I had. Doesn't have a heavy whole wheat taste, however i did only use 1 cup whole wheat flour and 1/4 cup of all-purpose. Would definelty make again for a nice change at breakfast.

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FutureChefShay

Cooking Level: Expert

Home Town: Chippawa, Ontario, Canada

Living In: Welland, Ontario, Canada

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Reviewed: Oct. 10, 2006

Not as fluffy as I wished. Tried again, doubled the batch, made with half all-purpose flour and half whole wheat. YUM!!

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JULIEM1835

Cooking Level: Intermediate

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Reviewed: Sep. 17, 2006

We really like these! Light yet wholesome, with the yummy blueberry taste! I love how filling they are!

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PHEOBS

Cooking Level: Expert

Living In: Fountain Hills, Arizona, USA

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Reviewed: Aug. 23, 2006

These are by far the best whole wheat pancakes ever. I had to add about 1/3 more cup of milk so that they would be thin enough.

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Janice

Cooking Level: Intermediate

Living In: Greer, South Carolina, USA

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Reviewed: Aug. 20, 2006

I substituted a mashed banana for the blueberries as I didn't have any on hand. Both my 18 month old daughter and my husband found these to be very good. Eliza ate two of the 14 pancakes made in this recipe. However, I would say that with the moist banana, they are not as light and fluffy as they would be with blueberries. They were a little heavier, but we didn't mind. I debated just slicing the bananas and placing on top. That may have made them more like the blueberry version. Try it! Healthful and tasty.

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SUSANLADD1000

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Reviewed: Aug. 13, 2006

Absolutely wonderful!!Used 2 egg whites and skipped the sugar...they tasted just as good....light and fluffy...just as promised...and no whole wheat taste!!They were just what i was looking for....guilt free pancakes!

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SPICENSUGAR

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Reviewed: Aug. 10, 2006

these were great. I searched a recipe b/c my daughter wanted pancakes and I didn't have mix left. I did use more than 1 cup on the milk and I detest art. sweetner, so I added 2 TBS of sugar and could have easily gotten away with just 1 TBS. I will definitely make these again - they are healthy :) thanks!!!!

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karlynn17

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Reviewed: Aug. 5, 2006

I made this as a healthy breakfast for my very picky 6 year old who will refuse to eat anything that seems to be remotely good for him. I used a tablespoon of splenda in the mix. My son ate two whole pancakes and kept saying how much better these are than the one's mommy makes from the red box (Aunt Jemima). This will definately become a Saturday morning ritual at our house. Thanks so much for sharing!

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GABESGIRL

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: Azusa, California, USA

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Reviewed: Jun. 19, 2006

This is the best pancake recipe! Made them this morning. Definitely a keeper!

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jovigirl

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Reviewed: Jun. 9, 2006

these were very good; a bit on the heavy side but I don't mind that at all. I used eggbeaters in place of egg, and in lieu of milk I used f.f. yogurt that I needed to use up and the water to the consistency that I like. Used butter spray and some honey on top. Nice fat free recipe and a great way to get the fiber and those high antioxidants that come in blueberries!

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TUNISIANSWIFE

Cooking Level: Expert

Home Town: King Ferry, New York, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Jun. 8, 2006

these were very good! I had to add milk, but they turned out excellent. Even my toddler loved them. I lightly buttered them, it was all they needed!!

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SUMMERSTAR32

Cooking Level: Intermediate

Living In: Eagle Mountain, Utah, USA

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Reviewed: May 26, 2006

It is a tiny bit dry, but worth 5 stars b/c it is afterall a whole wheat pancakes and the kids can't even tell. I mashed up strawberries to the mixture and the kids and hubby managed to finished 8 servings!!!

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NIVES123

Cooking Level: Intermediate

Home Town: Kowloon City, Kowloon Peninsula, Hong Kong

Living In: Dallas, Texas, USA

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Reviewed: May 21, 2006

I thought these were pretty good. I didn't have blueberries so instead I made them "stuffed". I sliced each pancake almost in half and put in a dollop of homemade fat free raspberry lebneh mixed with a small bit of low fat sour cream. EXCELLENT!! I am thinking these could probably be made stuffing with with vegetables if the sweetner isn't added.

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socalpagmom2

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Whole Wheat Blueberry Pancakes

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