Blueberries, oatmeal and whole wheat flour sounds awful, but tastes GREAT. My 5 year old and 19 month old love them.
An excellent recipe, but I had to give it 4 stars for two reasons. First, the recipe makes so much that it was much more than my 3 boys, husband and I could eat. Second, the flavor is a bit balnd and needs a bit of spicing up. To fix the first problem, I simply divided in half. Instead of three eggs, I used one whole egg and one egg yolk. To fix the second problem, I kept the original 2 Tbls of brown sugar for the divided recipe and added vanilla extract and a little bit of cinnamon. Overall, the texture of the pancakes are soft and fluffy. Even though they are made with oatmeal, you would not know that unless told. My whole gang likes them, including the picky 8 year old. One word of caution though, these pancakes do not bubble the same way as normal pancakes, so make sure you turn them when the edges are slightly drying to make sure you don't burn them.
Read MoreNot a fan. Mainly because it seemed the consistency was a challenge to cook up.
Read MoreAn excellent recipe, but I had to give it 4 stars for two reasons. First, the recipe makes so much that it was much more than my 3 boys, husband and I could eat. Second, the flavor is a bit balnd and needs a bit of spicing up. To fix the first problem, I simply divided in half. Instead of three eggs, I used one whole egg and one egg yolk. To fix the second problem, I kept the original 2 Tbls of brown sugar for the divided recipe and added vanilla extract and a little bit of cinnamon. Overall, the texture of the pancakes are soft and fluffy. Even though they are made with oatmeal, you would not know that unless told. My whole gang likes them, including the picky 8 year old. One word of caution though, these pancakes do not bubble the same way as normal pancakes, so make sure you turn them when the edges are slightly drying to make sure you don't burn them.
Even though I made some changes, these still deserve 5 stars. The major change I made was using buttermilk in place of soy. I would have used soy, but I don't really have any other uses for it, so decided to go w/the buttermilk I already had instead. I used whole wheat pastry flour, and next time, will probably just use that and cut out the white flour altogether. I used old-fashioned oats because I don't keep quick oats on hand. They were great! I also added a little bit more blueberries. They were light and fluffy with a great texture inside and out!
Excellent and healthy. I have made these many times. If not a fan of soymilk you can substitute buttermilk or evaporated milk. I have made them all three ways depending on what I have on hand. These always turn out perfect. Easy and without the presevatives of packaged mixes.
Surprisingly moist, fluffy, and yummy. My favorite Saturday ritual at home was having mom's all fat, sugar, and white-flour pancakes, but these had the same texture with more hearty taste; even used all whole wheat flour, subbed applesauce for oil, splenda for sugar, and mostly egg whites; couldn't part with my maple syrup (which goes even better with hearty, whole-wheat pancakes)
Definitely a different texture from your classic pancake, but that's part of what makes it good. I use applesauce instead of the oil and regular milk instead of soy. Add a few extra blueberries, they're good for you. Delicious, and leftovers are good too.
These were very good! My husband and kids cleaned there plates even though it was a "healty" recipe! I did make a few changes as other reviewers noted. I used 1 cup buttermilk & 1 cup 2% milk instead of soy milk and I substituted 1/4 cup of applesauce for the olive oil. I also added a few shakes of cinnamon and a tsp of vanilla. I made the blueberry syrup listed with a waffle recipe from this site for the topping. What a tasty and healthy breakfast!! Thanks!
I used whole wheat pastry flour in place of the AP and half of the ww flour, clabbered the soy milk a bit with 2 t. of white vinegar and used raisins in place of the blueberries I did not have. Made 17 (1/4 c.) pancakes that got better towards the end as I gained more patience and resisted flipping too early!** I have since made these with blueberries, ww pastry flour for all the AP flour and 4t of vinegar for clabbered soymilk. Made 14 (1/4 c.) fluffy pancakes!
This is hardly the same recipe after all the tweaking we've all done. I used buttermilk not soy & old fashioned oats not quick & vegetabe oil not olive. VERY GOOD! This is a keeper.
My eighteen-month-olds loved these! I did add a teaspoon of vanilla and let the batter set for about 5 minutes to thicken up a bit. I also added more blueberries as another reviewer had suggested. Next time I will try applesauce instead of the olive oil (they had a slight olive oil taste). I think that they would be great with bananas or raspberries too!
What a great breakfast! I used 1 cup whole wheat pastry flour in place of the other flours and I didn't have any blueberries. They were awesome just plain though with a little maple syrup. I will definitely be making these again!
LOVE THESE PANCAKES! So good, I got my mom to replace her recipe for pancakes and she's the one who taught me everything I know about cooking. I never have Soy Milk on hand (can't stand it), so I use 2% milk. My first step is to put Whole Oats in a bowl with the milk and set aside while I prepare everything else. I double the brown sugar and no one bothers to put syrup on them they're so sweet. I make them at least once a month and we let the leftovers sit out a bit on a paper towel to dry and then freeze them for a toaster oven quick breakfast in the next week.
Best banana / whole wheat / oatmeal pancakes I have ever eaten in my life! I looooooove these pancakes. I substituted soy milk for regular milk, used only whole wheat and mixed in small chunks of bananas. (about 2 bananas). Thanks for sharing this awesome recipe!
This was definitely delicious! I substituted almond milk for the soy milk since I didn't have any soy milk. I also added some cinnamon and vanilla since other reviews suggested it. I doubled the amount of blueberries as well because, hey, I like blueberries! I would absolutely make these again!
My 5 year old ate 7 pancakes. They were fabulous! Update: I have now been making these pancakes regularly for almost a year. As is they are delicious, but I have also found that they are very versatile. When I don't have soy I use regular milk, when I don't have wheat flour I use white, and it still tastes great. I have also tried finely chopped apple with cinnamon and nutmeg instead of the blueberries. Others I've tried were banana, fresh blueberries, fresh strawberries, and today I tried frozen mixed berries with a jar of apple blueberry babyfood and it still tasted great. And I find most of the time my kids don't even ask for syrup they taste so good. This is an awesome recipe!!!
Great pancakes. As others did, I used applesauce instead of oil and only used 2 eggs. Added 1 tsp of vanilla. Will definitely make again.
These pancakes were a HUGE hit with my husband and three boys...I did change a few things...I cannot imagine olive oil in my blueberry pancakes...I used canola oil instead...also, I subsituted 1% milk in place of soy..and I used fresh blueberries instead of frozen, and I added a large dash of cinnamon to the batter...I will use this again and again..thanks for the great recipe!
This was a great base recipe. I had to make a few changes for taste though. I added a tablespoon of cinnamon and some vanilla. Also, there is WAY too much baking powder in my opinion and it left an aftertaste. Reduce the baking powder to 2 teaspoons. Other than that I love this healthy alternative to regular old pancakes!
These turned out very nicely. My husband really enjoyed them. We love whole wheat
I made a couple substitutions, based on what I'd done before with whole wheat/oatmeal pancakes. Two tablespoons of baking powder seemed excessive, so I scaled it down to two teaspoons. I used vegetable oil and buttermilk and added vanilla in with the milk. I also tried blackberries in this recipe as I still had a bunch from last year that I need to use before I go picking again. These turned out well. This makes a lot of pancake batter, so you might want to wait for Sunday Breakfast or make this for a big family. The blackberries didn't make a huge difference in the substitution, as I drained most of the liquid I could out of them. It was just a different berry flavor. I think if I were to make this again, I would pulse the oatmeal in the blender before adding it to the dry ingredients to make a smoother consistancy. As they do make a good pancake, I think it would be an even better muffin.
LOVE! I never rate recipes but HAD to rate these, SO good and it's not often that I find a recipe I love. I did nit have soy milk, used skim milk. Put choc chips in some and they tasted like oatmeal cookies.
These were wonderful! Healthy and delicious! I used all white whole wheat flour and buttermilk instead of soy milk. I also used applesauce for the olive oil. These were so good my 2 year old, husband, and I enjoyed them plain!
These were wonderful, they were surprisingly light and fluffy. I used whole wheat and oat flour instead of the all-purpose. I also added cinnamon and vanilla, as many other reviewers have. My kids requested chocolate chips instead of blueberries -- these pancakes were a big hit! I doubled the batch and froze the extras.
THIS MAKES A LOT of pancakes! They were hearty and super yummy! Very filling! I used 1/2 baking powder and 1/2 baking soda, as I don't care for the taste of baking powder much. I also used all whole wheat white flour, no AP reg. flour at all. I had Vanilla soy milk, so I used that. It gave it a great flavor! DOUBLE the blueberries too, it needs it! I would make these again in a heartbeat, DELISH!!
Delicious hearty pancakes! Although I made a few changes... I used only whole wheat flour, skim milk instead of soy, canola oil, and frozen raspberries. I also added some cinnamon and a tsp. of vanilla. This was so good and devoured by all! Thanks for sharing!
very good. i used vanilla flavored soy milk and it turned out great. I ate the extras the next morning for bfast:)
These were excellent! Next time though, I will be sure to cut the recipe in half. I had more than enough mixture left over. I even froze about 7 good sized pancakes and still ended up pouring out the left over batter.
Loved these pancakes! Healthier but still very yummy. I subbed canola oil for olive and reg milk for soy but it does not affect how the recipe turns out - will use this one again and again! Added slightly more blueberries than this called for.
Great recipe - my 10 yr old who doesn't like "oats" changed her mind after eating these pancakes. I didn't have soy milk on hand so I followed others suggestions regarding buttermilk. Made the recipe again today with more variations. Cut back baking powder to 1 tbsp. Used all whole wheat flour, 3/4 cup plain yogurt and 1 1/4 cup skim milk. Replaced sugar with honey.
this was exactly what i was looking for. I modified a bit. Added a couple tbls of ground flax seed and instead of quick oats, i used regular and ground them up first. I also added a little pumkin pie spice for flavor. They turned out great!
I don’t normally get excited over pancakes, but these were excellent. Unfortunately, when I reached for the bag of frozen blueberries I found out my husband had eaten them all. I chopped some strawberries to use instead, however the pancakes didn’t need the fruit as they were very good plain. The only change I made was to use skim milk instead of the soy milk. I also soaked the oats in the milk for an hour before mixing into the dry mixture. These are my new favorite pancake.
Initially I wasn't that fond of these pancakes, although my husband loved them. However, now I find myself craving them on a weekly basis. We do substitute regular milk and fresh blueberries, and occasionally add a touch of vanilla or flaxseed. I never would have thought to put oatmeal in a pancake, but these just keep getting better and better!
Light, fluffy, yet filling pancakes. These are the kind of pancakes that help you make it all the way to lunch without feeling hungry. I had mine with blueberries, the kids had a few chocolate chips in their's and my husband had his plain. Everyone loved them!
Great recipe!! I halved the recipe, used skim milk instead of soy, used one egg and one egg white, omitted the oil, added 1tsp vanilla and a dash of cinnamon and used fresh blueberries. With these changes it made 8 pancakes (1/4 cup batter each) and the calorie count is right at 100 calories and 7g protein each. I will be making these again!
This recipe was great! Will definitely make over and over. I had to add a little more flour to the batter - seemed a little runny at first.
I put in a special request for these pancakes for my Mother's Day breakfast. My husband and kids followed this recipe and the pancakes were the BEST I've ever had. They really are delicious! Even my 7 & 8 year olds loved them. All the healthy benefits without the "healthy" taste.
These were awesome. My 2 year old is very picky and his favorite food is pancakes. I feel so good about giving these to him because they are so healthy. Thank You!
Awesome, awesome, awesome. I have never had success with homemade pancakes until now! Usually they come out tough, but these were tender, fluffy, and delicious. Had no soy milk so I used skim. I put fresh blueberries and strawberries in them and served with light whipped cream. It was to die for!
Made this for my friend and her family here in Australia and they l loved it! I was a little disapointed that they werent a little fluffier, but they did still taste good. I used half buttermilk and half light milk instead of soy. Added 1 tsp of vanilla and doubled the blueberries! I was very pleased with how much fiber was in these! Very filling without weighing you down, type of fullness. i'll make these again, hopefully i can get them to turn out fluffier next time around
I made a few changes to the recipe based on other reviews and ingredients I had on hand. I used only whole wheat flour and added a teaspoon each of cinnamon and vanilla. I don't allow soy milk in the house, so I used 1 cup of non-fat plain Greek yogurt and 1 cup of non-fat milk. I don't think 1/2 cup of blueberries was enough to get blueberries in each pancake. I'll increase that quantity to 1 cup the next time I make them. If I wanted to cut the fat calories further, I'd substitute two egg whites for one of the eggs. The recipe made 18 pancakes so I froze the extras for weekday breakfasts. These make very light, fluffy pancakes and as another poster indicated, you'd never know there were oats in this.
I made this for my 1 year old and she loved them. Freezes well so I just pop them in the toaster for a quick breakfast.
These were phenomenal!! And for the purist, I'm sorry I didn't follow the recipe exactly. (One of the things I love about this website is other people's suggestions & experiences.) I used all whole wheat flour, replaced oil w/ unsweetened applesauce, and subbed buttermilk for the soy milk, which I don't keep on hand or particularly care for. I also had old fashion oatmeal, which I ran through the mini chopper until a little less coarse & added a splash of vanilla. The result was a moist, delicious batch of pancakes w/ superb texture, that I'm guessing is at least as healthy as the original recipe & 100 times better for you than traditional pancakes. I love the addition of oatmeal. My only 'complaint' & it was my fault: I heeded a suggestion that this made too many and cut the recipe in half. My bad--I ate 3 as soon as they came off the stove (not sure how that racks up on calories) & wished I had MANY more to freeze for later. Thanks for sharing an incredible recipe & the great suggestions!
Really good, and man that's a lot of fiber! I left out the blueberries this go around and they were still good. I subbed canola oil instead of olive oil, and skim lactose-free milk instead of soy, and it worked well. I made a double batch and froze them individually wrapped to pop in the microwave later as needed.
Used 1 cup oatmeal and 1/2 cup oat bran, which I soaked in the milk for 15 min. Added cinnamon and vanilla per other reviewers, also cut the oil to 2 TBS, using canola. GREAT pancakes. And I'm going to call them healthy. Even tho I changed it, it is worth all 5 stars!
When our grandsons, Alexander & Aaron visited us this week, their grandpa and I had just picked blueberries & wanted a delicious, but healthy recipe to share with them and their parents Dave & Connie. Although we have shared pancake breakfasts, we hadn't experimented much with home-made versions. After reading other reviews,we chose this recipe to make together. We added 1 tsp cinnamon & 1 tsp vanilla to the batter. Used 1% milk, with 1 Tbsp vinegar vs. soy milk. The pancakes were great - a wonderful taste and texture & enjoyed by everyone! Fun to make - particularly with such willing apprentice chefs! Thank you so much for sharing this recipe. Four adults and two hungry boys (8 and 6) quickly polished these off - we agreed that with pancakes this good, the servings should be reduced to 4 from 8.
We make pancakes at least once a week, always with 100% freshly ground whole grain and with the same substitutions each week no matter the recipe. So as usual, I used all whole grain flour, coconut oil and coconut milk instead of olive oil and soy milk. We cooked them on low heat. They do bubble differently but that wasn't so hard to figure out, and I'm used to blueberry or banana pancakes sticking a little to the griddle so no problems there. I'm not sure what we did wrong with the ingredients, but we did not care for these at all! The first taste wasn't so bad, but the after taste was unappealing. Even the 2 year old who will normally eat anything said, "I don't like it!" and pushed her plate away! Same reaction from the 6 year old.
Best pancake recipe ever!! This will be my go-to recipe from now on! I only had 2 eggs on hand, and they came out perfect! I made small pancakes and got over 20!! My husband found them very filling, and my 8 month old loved them! I took advice of one review and doubled the brown sugar, but i still added maple syrup!!
These were great! I used milk with 2 TB of vinegar (sub for buttermilk) instead of soy milk which I never have. I found this recipe to be too salty so I cut back the salt to 1/4 teaspoon. An addition of 1/4 teaspoon of vanilla extract made this perfect! It made a ton of pancakes which is fine b/c I popped in the freezer for a quick breakfast later. Yummy! I also enjoy using this recipe with different fruits...Oh which I doubled.
for being healthier than regular buttermilk pancakes, I gave them 5 stars. My two year old ate them WITHOUT syrup, and so did I. I also halved the recipe, (using one whole egg and one egg without yolk) but kept the brown sugar at 2 Tbs, and used strawberries because I am not crazy about blueberries. Threw in a dash of vanilla, too~Definitely a keeper! :)
Good, but no pancake recipe worth its salt will tell you to beat the batter "until smooth." You should always leave pancake batter lumpy, unless you want flat, rubbery pancakes.
Great pancakes. I used skim milk and it turned out great! I didn't even add blueberries; although I did add some vanilla to the batter.
So good! My husband thought these were the best pancakes I had ever made! I did make a few substitutions, using whole wheat flour for all of it, replacing the oil with butter, and adding some vanilla and cinnamon. So yum! With a little sugar-free syrup, we'll definitely be making these again!
These were pretty good. My picky 14 month old gobbled them up! I used applesauce instead of oil, added a little vanilla and wheat germ and used fat free buttermilk instead of soy. My husband liked them better without the blueberries. Overall, they are a great choice, especially for getting kids to eat healthy foods.
These were pretty good. I did use 2% milk instead of soy since that is what we always have. Also added some vanilla and subbed applesauce for the olive oil. They did taste really good and puffed up very nicely. The problem I had with this recipe is that it is so liquidy it takes the pancakes forever to cook. I'm used to pancakes cooking a lot quicker and so I didn't plan out my time very well. Thanks for the recipe I will be making this again!
These were very good. I used fresh blueberries and regular milk. The only other addition is that I added some chopped, toasted pecans which gave the pancakes a wonderful crunch.
Very good recipe. I used old fashioned oats, but did not have blueberries on hand. I made a half batch which equaled 6 pancakes.
Love these! I found this while being dairy free. My other half who won't touch dairy my free pancakes or "healthy" oatmeal or whole wheat. When i make these they are scarfed up. I've mde them with soy milk and vanilla rice milk. The vanilla rice milk adds a nice flavor. Thank you for a great pancake recipe.
These are fluffy and delicious. I had no problems flipping them. We put all sorts of yummy toppings in... blueberries, nuts, coconut, and chocolate chips! They also freeze very well. Thanks!
If I could, I would give them 4.5. I added a little extra flour and used whole milk. Super nummy.
Tasted pretty good. If I make this again, I will increase the amount of sugar and drop the blueberries onto the top of the pancakes before flipping so they do not turn an ugly brownish blue.
These are wonderful. They definately have a different texture than regulary pancake, because they are wheat. However, my husband who is a pancake junkie, says they are excellent. The only thing I did different was use 1 cup whipping cream and 1 cup water because I ran out of milk.
Soooo good! I used probably 3 times more blueberries than suggested, and used 2% milk rather than soy. These pancakes were hearty and delicious!! I had a difficult time flipping them at first -- it's really important to let them cook on the first side for long enough. Also, we had some of these left over, so I wrapped them in foil, froze them, and reheated them for about 10-15 minutes in the oven for a great weekday breakfast.
Beautiful and delicious pancakes. I don't keep soy milk or buttermilk in my fridge, so I mixed 1% milk and lemon juice. They turned out great- used up the last of our homegrown blueberries!
This recipe is very good! I used all whole wheat flour, milk instead of soy(I didn't have any), added vanilla, and a little cinnamon. Turned out great!
I had been looking for a pancake recipe that would be a little healthier and lighter than a regular pancake. I had the recipe scaled to 4 servings and made a few changes. They came out great. Instead of soy milk I used low fat buttermilk which had no fat and helped to add some thickness to the batter. Also, I used 4 egg whites in place of 1 1/2 eggs and eliminated the olive oil. As suggested by others who have tried this recipe I added 1/4 tsp vanilla and 1/4 tsp cinnamon.
I thought these pancakes were delicious-so light and fluffy, with a nutty texture. I substituted old fashioned oats for the quick oats, 1% milk for the soy milk and canola oil for the olive oil. I also only used 2 eggs, and they still turned out great. This will definitely be a keeper in my family!
I love pancakes and to make them somewhat healthy and hearty is just that much better. These were a keeper in my book.
I really liked these, given that I added cinnamon and vanilla. They aren't too sweet. But my kids ate them without syrup and said I should definitely make them again. After they had finished, I tried mine with syrup and beware! These pancakes soak up a lot of syrup! So, I think they actually do better without or maybe with very little syrup. This recipe made about sixteen 5" pancakes.
My husband found this recipe, and decided to try it with Bananas. We didn't have the blueberries. They were absolutely Delicious! I would DEFINATELY recommend this recipe to a friend. I LOVE the fact that they are low cal and low fat. We Used Skim (fat free) Milk instead. thanks for a healthy alternative to a already great pancake!
These are delicious and light. I made them with apples instead of blueberries. My brother is a pancake critic, and he devoured them!
Really enjoyed them. 1st time making these so followed the recipe, but used Almond milk because that's what I had plus extra berries. Olive oil is good for you, didn't add bad flavor. Not sure of calorie count for each? Ended up with 20 pancakes!! Will freeze and enjoy again and again!!
Great recipe and SOOOOO filling! I double the berries and used cinnamon and vanilla. It makes alot so you'll have some to freeze if you're only feeding 1-2 people.
I'd make these again. I used all whole wheat pastry flour (no white). I also added 1t of vanilla, a couple of shakes of cinnamon and a little nutmeg. They were very light in texture but four made me stuffed!
Far and away the best pancakes I've ever had! So good you could eat them without syrup or butter. Made no changes except sneaking in a few extra blueberries. Used vanilla soy milk.
Delightful! I used soured milk (2 T. lemon juice + 2 c. milk, allowed to stand 5 min.) in place of soy milk, used canola oil in place of olive oil, and fresh blueberries, since that's what I had on hand. I also let the oats set in the milk about 5 min. before adding to dry ingredients. I will make this frequently!
Absolutely delicious! I halved the recipe and substituted 1% milk for soy milk (I would have used almond milk if I had any left) and used applesauce instead of oil. I also added a lot more blueberries, and let me tell you: It tasted amazing. I don't know why I've never made my own pancakes before. And yeah, these do cook a little differently, so just watch the edges until you can get a spatula underneath the pancake without it sticking.
i have to give this recipe 3 stars because the taste was a little bland, it tasted like it needed more sugar, but never the less my family liked them. instead of soymilk i used butttermilk, they where easy, and they came out very fluffy
yum, what delicious pancakes! the only changes i made were to use vanilla soy milk & double the blueberries. thanks for sharing this recipe, stephen!
This recipe was really good! Made enough for 5-6 servings. They came out really thick with a bit of a baking powder aftertaste so next time I think I'll cut the bp back by 1/2 tbsp or so. I added some vanilla and probably doubled the blueberries. Very good! Thanks!!
These were good, I wont say that they were significantly great but they were good, good enough to deserve four stars and good enough to make again sometime. The only change that I made that probably wasn't all that significant is that I had a little extra buttermilk left in the carton so used half buttermilk/half soy milk and it turned out great this way. Also I used 2x as many blueberries but that was just to my individual taste. Also I think 1/4th a cop each pancake is a bit too small, I made mine more like 1/3rd to 1/2 of a cup each and it made 3 large pancakes for half of the recipe. So really I made no significant changes that would make the entire turn out really all that different from the original recipe.
Yummy! I also tweeked this-I like a thicker batter so I added an extra quarter cup of flour. I also added a tsp of cinnamon. I would have used the vanilla like other people had used too but I couldn't find it. If your using syrup I don't think you'll miss it.
Well... I read all of the reviews before trying this recipe and I thought I could make it work. I substituted 1% milk for the soy milk and canola oil for the olive oil. I added 1 tsp of vanilla and 1/4 teaspoon of cinnamon. These pancakes were a nightmare to make!!! Like many of the other reviewers, I had trouble getting these turned. Usually by the time the top was set enough to turn, the bottoms were way too brown. And that was with my skilled heated at less than medium heat. I had a few that turned out decent enough to serve and I thought they tasted good. My 9 year old ate 1 1/2 and my 4 year old at 1 1/2. They usually put pancakes away like there's no tomorrow. I ate 3 of the pancakes. Afterward, I noticed a weird after taste. Ugh. I think a couple of other reviewers mentioned that as well. My kids aren't really picky and we eat a lot of whole grain products and healthy foods. However, since we only have pancakes once a week anyway I think we will stick with the regular white flour, buttermilk, 'unhealhty' pancakes.
Pretty good and definately healthy. I agree with other reviewers that it might be a recipe that you would want to keep for yourself, might be too different to serve to company.
Thank you Carter for this delicious and healthy recipe. If you are not planning on eating these with maple syrup, honey or another sweet topping, I would suggest adding extra brown sugar OR maybe add a tablespoon of real maple syrup to the wet ingredients. I didn't have any quick oats, so I used old-fashioned (and let them sit in the wet mixture for about five minutes). I was a bit skeptical about the olive oil (instead of canola), but we couldn't detect it. I followed other reviewers advice and added 1 tsp vanilla to the wet, and 1 tsp cinnamon to the dry ingredients. We froze the remaining pancakes, and now have enough for a few quick and easy breakfasts for another day. Thanks again!
I liked this recipe even though I ended up changing some things. I used a whole pint of blueberries. I used skim milk with vinegar to approximate buttermilk. I added some cinnamon and vanilla for some additional flavor. And finally I left out the oil by accident, but did not miss it. I will definitely be making this again, and will try the soy milk if I have it on hand next time.
These pancakes come out moist, so you won't need as much butter and syrup on the top. I used almond milk in place of soy and 1tsp agave syrup in place of sugar. I also added 1tsp of vanilla and 1/2 tsp of cinnamon. So tasty!
WOW! These turned so Light and fluffy...i was pleasantly surprised :) . The only things I changed was:1) I added 1tbs of white sugar along with the brown. 2) I used 1% Milk Instead of Soy Milk I added 1/4 cup applesauce, and Only half the Oil. I also added some vanilla Extract, a little cinnamon and lots more Blueberries!!! Yummy :) oh ps I put the milk and oats in a saucepan with the oil, applesauce, vanilla and Cinnamon and brrought it to a simmer and then removed it from the heat, added the eggs, then mixed it in with the dry mixture.
I was leary about having Oatmeal in pancakes, but these were great! I only had wheat flour so no white. Added a little vanilla and some flax seed. Didn't have soy so used skim milk too. Not a big fan of pancakes usually because of their weak nutritional value, but these seemed healthy and were really good!
These were awesome. I didn't have whole wheat flour or soy milk but it didn't matter. I was a little wary of the olive oil but I went with it. Also, the batter looked very thin when I first put them on the griddle so I thought I did something wrong but they puffed up nicely. Yum.
This is a great starter recipe, but I made a few changes to make it even healthier, without losing that fluffy, indulgent pancake taste. I use all whole wheat pastry flour in place of the flours mentioned. I also added a bit of cinnamon and vanilla. In place of oil I use either applesauce or smashed banana. My last change is that I take out the sugar. If you still want a little sweetness, use 1/2t of agave nectar in its place (agave is much sweeter than sugar). With the added sweetness from the fruit, I don't miss the sugar at all!
Light and tasty, these are fantastic. I'd followed to the letter the first time, and was woefully shy of ingredients the second (substitute regular milk, add 1 extra tbsp brown sugar, 1/4 cup extra blueberries and regular unbleached flour, plus melted butter instead of olive oil) and ya know, both were fantastic! highly recommend either version, and will continue to make both. Yum!
