Whole-Grain Pancakes

Fluffy, healthy, delicious! I added my own twist - about 1 tsp vanilla extract and 1/2 tsp cinnamon. I also substituted: instead of buttermilk, 1 3/4 cups almond milk and 1 Tbsp apple cider vinegar; instead of flaxseeds, wheat bran. As per reviewers’ suggestions, I let the batter sit for a few minutes before cooking. They turned out very good! And I love how healthy they are. I will definitely be making these again.

Fluffy, healthy, delicious! I added my own twist - about 1 tsp vanilla extract and 1/2 tsp cinnamon. I also substituted: instead of buttermilk, 1 3/4 cups almond milk and 1 Tbsp apple cider vinegar; instead of flaxseeds, wheat bran. As per reviewers’ suggestions, I let the batter sit for a few minutes before cooking. They turned out very good! And I love how healthy they are. I will definitely be making these again.

Great basic recipe that doesn't require white flour. Nice and filling. Makes about six eight-inch pancakes. Easily tweaked as necessary. I.e. use almond milk and tablespoon vinegar in place of milk; add vanilla extract or honey; etc.

Whole grain pancakes are difficult to get right. I've tried many. This recipe really works! Although, I did take into account the many reviews that said the amount of buttermilk makes the batter too wet, so I started with 1 & 1/4 cup and just added a little bit at a time until I reached a good consistency. Other than that I kept to the recipe. Worked wonderful. I used a 1/4 cup measuring cup to measure the batter for the hot pan; Worked well. I served these with toasted walnuts and a rhubarb compote I winged using frozen rhubarb, a bit of cinnamon and stevia for sweetening. This was a rockin' good combination. If you want whole grain pancakes this is a great recipe.

I usually like whole grain pancakes, but did not care for these. They were flat and bland. I made as instructed and after trying one, we tried adding blueberries to add some flavor, but they still weren't great.

These have a wonderful healthy but delicious flavor. I didn't have any flaxseed meal but I did sub in 3 Tbs. wheat germ. Batter is a bit thin, even after I let it sit for over 5 minutes, but I tend to like SUPER thick pancakes, so next time I can just adjust some things. Next time might add in a splash of vanilla as well. Great, tasty recipe!!

I added a 1/2 tsp. of salt and a tsp. of vanilla. I also added about a cup of fresh blueberries. I suggest letting the batter sit for a couple minutes to soak up some of the wet. Oatmeal, corn meal and wheat flour will do that if you let it rest after mixing. These turned out fluffy and tasted great. I'd make these again. I might add another 1/2 c. of oatmeal next time, the batter was just a little thin, even after letting it sit for 15 minutes.