I made some adjustments according to what we had on hand. I used buttermilk instead of soy milk. I used vegetable oil instead of olive oil. I processed my oats in the blender first so the were more like flour. And, for the flour, I used a cup of white whole-wheat flour. I didn't add the blueberries directly to the batter, rather I dropped them into the pancakes as I put them on the griddle. Also, as with any pancake recipe, I did not over stir the batter - you want to stir just until everything is moistened. Once you have done that, let the batter rest a good 5 - 10 minutes before cooking; that will give you a fluffier pancake.
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I made some adjustments according to what we had on hand. I used buttermilk instead of soy...