I have made these pancakes so many times with some alterations (the four stars is before alterations). It's a very flexible recipe, but the one consistent thing I do is to NOT grind the oats, and usually use all soured milk (I wish it was buttermilk, but I never have any, so I just sour the milk with vinegar). These are so perfectly melt in your mouth delicious with a delightful texture from the whole oats, which I think also would resolve the problem people have with them being too heavy and dry. I have subbed banana or butter for the oil (depending on how fat I felt), used white and regular whole wheat flour, subbed pumpkin for some of the liquid, added vanilla and cinnamon/nutmeg/cloves, cut back on the sugar, etc., and these turn out every time. I have had everyone whose eaten them ask for the recipe and it is now their go-to for pancakes. Make these today.
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I have made these pancakes so many times with some alterations (the four stars is before...