Reviewer:

Reviewed: Jan. 23, 2009

Fantastic. DIdn't need syrup or anything. I did make some adjustments based on the reviews of others. I used applesauce instead of the butter and added 1 teaspoon of vanilla. Would recommend this recipe to anyone who is trying to eat healthy but is not willing to sacrafice taste.

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Reviewer:

MrsBWoodward

Reviewed: Jan. 16, 2009

These were really, really good. You could leave out the sugar if you didn't want the extra sweetness or if you are watching calories/sugar intake. I fed these to my three kiddos (2, 3, 5) and they gobbled them right up! Thanks for the recipe.

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Reviewer:

Lemon Mama

Cooking Level: Expert

Reviewed: Jan. 7, 2009

These are the most delicious pancakes. I'm a pancake FREAK, but I rarely make them because of their calorie dense ways. These are a contrast to typical multigrain cakes. I expect the secret is powdered milk + vinegar opposed to the standard buttermilk. Amazing! Try them!

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Reviewer:

freshbakedpi

Living In: Seattle, Washington, USA

Reviewed: Sep. 7, 2008

Very tasty - great combo of the grains.

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Reviewer:

Andy

Cooking Level: Intermediate

Home Town: Campbell, California, USA

Living In: Pleasant View, Utah, USA

Reviewed: Aug. 11, 2008

I use this recipe as a general guideline, sometimes I mix around the flour amounts or type of flour used. Perfect recipe for using up the buckwheat flour in my pantry. :)

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Reviewer:

Aella

Reviewed: Jul. 6, 2008

this recipe was great! I loved the texture of the pancake, it was just the right amount of chewiness. I followed the recipe exactly and it worked very well. One thing I found though is that the sugar content of the recipe is quite high, so they can burn more easily. So I cooked the pancakes on lower heat and they turned out great! I also wonder if I could just use butermilk instead of the milk pwdr/vinegar/water combo.

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