Reviewed: Jun. 17, 2013

I used all whole wheat flour, and substituted equal parts of applesauce for the oil. Delicious! My kids love them, too.

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Cooking Level: Intermediate

Reviewed: Jun. 7, 2013

My daughter just declared this, "the best pancakes she ever had!" I have tried and failed many times to please her with homemade pancakes of every variation. I must admit I did put chocolate chips in hers, as I did with other kinds of pancakes to entice her to try them, but she never liked the other kinds! The only thing I didn't add was powdered milk, which I wouldn't think would change anything, and I didn't have brown sugar, so I used 2 tablespoons of raw organic sugar which was perfect sweetness for us. I'm trying these again with applesauce and extra cinnamon instead of banana, probably add in some diced or shredded apple for texture.

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westcoastmom

Cooking Level: Expert

Home Town: Victoria, British Columbia, Canada

Reviewed: May 20, 2013

I made half a recipe, measured the pancake batter by 1/4 cup, and came out with 9 of them. I followed the recipe exactly and found them a little dense, which I expected due to the whole wheat flour. Still good though, especially topped with strawberries and bananas. I felt that I had made a healthy breakfast since I used whole wheat flour, skim milk, and fruit but had not sacrificed on flavor.

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Paula

Cooking Level: Expert

Home Town: Memphis, Tennessee, USA

Living In: Olive Branch, Mississippi, USA

Reviewed: May 12, 2013

Excellent, excellent, excellent!! Family loved 'em, and as an added bonus - healthier than standard p'cakes. These were by far the best pancakes I have ever had/made (even better than buttermilk pancakes). Would highly recommend. Did not have powdered milk. Dash of cinnamon was great too!

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scon2004

Reviewed: May 5, 2013

Tried these pancakes this morning, and they were okay. Good, but I wouldn't say great and probably will not make again. They cook up very thick, almost bread-like in texture. After making a couple, I decided to add an additional banana and another tablespoon of oil, as it just seemed they were drier than I like. I prefer a moister pancake, so depending on your taste, you may like the texture of these. The taste was good, much like banana bread. Overall, the texture was not great and sucked up syrup and therefore, I can only give this recipe 3 stars.

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DalMom

Reviewed: Apr. 16, 2013

Made this just as directed, the only exception being that my bananas were frozen (freeze overripe bananas in their skins, then thaw under warm water until the skin slips off. Then I thaw completely in microwave and mash), and really small so I used 2. These were not overly banana flavored, just a hint of delish sweetness, with the nutty wheat and oats. Also used coconut oil in place of bad omega-6 veggie oil. They cook up wonderfully and were perfect just as written!!

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CUTEUTE

Reviewed: Apr. 13, 2013

This is an excellent healthy pancake. You do have to spread out the batter thin to make sure it cooks through, but they are great. It's one of the only healthy things my kids happily eat. One time, I forgot to grind the oats and found that I liked the little bit of chewiness that it added, and I liked not having to wash my blender! And, they taste just as good substituting some of the white flour for even more whole wheat. Thanks so much for sharing your awesome recipe.

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tina

Cooking Level: Intermediate

Reviewed: Apr. 1, 2013

Great taste and texture. Substituted 2 tbsp oil with 2 tbsp apple sauce and used all whole wheat flour. Also added extra banana as per other suggestions and did not add powered milk. Definitely a redo.

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Pamela

Reviewed: Mar. 24, 2013

These pancakes are great! My 10 yr old loved them as did my husband. I didn't have dry milk so I just left it out, not sure what its for but they were great without it. I think a half a cup of pecans or walnuts would be very good in them and will add them next time. Thanks!

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