This pancake is tasty by itself AND flexible to match your tastebuds, which makes it the perfect oatmeal recipe for me! I've made this twice now and sub'd it according to my tastes (and lower caloric preferences): 1) 1% milk + vinegar for buttermilk 2) white whole wheat flour for all flour 3) Splenda sugar blend for sugar 4) 1 tbsp of vanilla for cinnamon 5) egg substitute for eggs 6) Threw in 3 tbsp chia seeds at the very last minute for texture. Using 1/4 cup, I came out with 23 pancakes the first time, and after adding in 1/4 cup milk my second round came out with 22 flatter (but still yummy) pancakes. EXTRA NOTE: Be sure to spray the pan really good - and I mean REALLY good, as these will stick otherwise. Thanks for the wonderful recipe, jpandmary!

Reviewed On: Feb. 18, 2012

WOW! What a great rib-sticking recipe. I did not process the ingredients; instead, I soaked my rolled oats (didn't have quick cooking) in my milk + vinegar for 15 minutes or so. I also subbed with Splenda Sugar Blend, applesauce and plain egg substitute. I was really worried when the mixture fell flat on the pan, but they ended up puffing up nicely. My only problem was that my pancakes keep sticking to the pan, but that may have been my own doing (by not processing the oats). Other than that, I found this recipe DELISH! and may actually have to abandon my previously go-to pancake recipe for this one! Thanks for sharing it mom2hhh :):):)

Reviewed On: Jan. 22, 2012

My fiance hates anything but red rice in his Spanish Rice, so I did not add the bacon, onion, tomatoes, or peppers but this rice tasted awesome anyway!!! This recipe is a total keeper. Thank you DEED330!

Reviewed On: May 25, 2010