Reviewed: Feb. 4, 2013

i used sprouted whole wheat flour instead of all purpose, and i used 1% milk. i didn't have a very big food processor so i just mixed the dry ingredients in it and then did the wet separately. i have to say, these were fabulous. i am not a fan of pancakes but my son is, and even my hubby loved them!! we all had seconds! oh ya, i doubled the recipe and that gave us probably at least 3 each but i put about 1/4 of a cup in the pan (actually a bit more than this) these pancakes are really filling! they were so light and fluffy. i only put in half the required salt and oil. thx so much for this great recipe! my family gave them a big thumbs up.

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Reviewer:

inkgirl

Living In: Victoria, British Columbia, Canada

Reviewed: Feb. 4, 2013

I doubled the recipe and it made 10 nice size pancakes. The only little change I did was to substitute some whole wheat flour for the all purpose flour. Mixed it in my blender. The batter was a bit runny but it still made fluffy pancakes.

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Reviewer:

skyblue

Reviewed: Feb. 3, 2013

all I could taste was baking soda in these pancakes.

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Reviewer:

GOCUBSGO

Reviewed: Feb. 3, 2013

I really like the idea of making pancakes a bit heartier by adding oatmeal. I like the texture of these and the ease of preparation. I also don't think the baking soda is necessary so I won't add it next time, but I did use regular milk (didnt have buttermilk) and while I thought they were very good I think they would be even better with the buttermilk. Very good way to make a kid-favorite breakfast a bit healthier. Thanks for sharing!

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Reviewer:

collegechef08

Cooking Level: Intermediate

Living In: College Park, Maryland, USA

Reviewed: Jan. 20, 2013

These turned out wonderful making a few changes for my gluten free family. I used gluten free old fashion oatmeal that I blended slightly in the food processor. A few other changes made were: substitued gluten free flour mixture for regular flour. I used 2 egg whites for 1 whole egg and used another's suggestion of adding finely chopped pecans. My batter was very thick so I added a little extra buttermilk as well. Yummm! We served these with fresh berries but I think fried apples with them would be perfect as well!

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Reviewer:

Jill

Reviewed: Jan. 20, 2013

Easy, tasty pancakes. I used whole wheat flour and added some chopped almonds. Also, I can't get buttermilk where I live, so I used half plain yogurt and half milk for the "liquid" content and it was still very good.

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Reviewer:

mjvickers

Reviewed: Jan. 19, 2013

It's a winner.

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Reviewed: Jan. 12, 2013

Absolute favorite pancakes ever. We don't have a food processor but even if we did, I likely wouldn't use it. We LOVE oatmeal and having it a bit chunkier is delicious. Makes it so hearty and whole tasting. I always add extra vanilla and throw in cinnamon or allspice too. Today I didn't have enough milk so I used almond milk. Amazing.

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Reviewer:

MomX2MB

Reviewed: Jan. 11, 2013

Yummy. I doubled the recipe and substituted mashed banana for the oil and then negated all of the attempts at healthiness by frying them in butter. Was very tasty though and I loved the texture (a little bit of chew to it more than plain pancakes).

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Reviewer:

mskim00

Reviewed: Jan. 6, 2013

Makes fluffy, yummy pancakes. I added one packet of apple cinnamon instant oatmeal and topped of the measuring cup with more oats and my kids loved it. I also had to use vinegar in milk as a sub for the buttermilk. The secret to fluffy pancakes - let the batter sit once prepared for about 10 minutes. Great recipe!

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