Comments on: Whole Wheat Pancakes

By: cricket

cricket — Wed, 03 Feb 2010 16:42:17 +0000

Whole wheat pastry flour made these extra light. Seems like there is a little too much salt but they are excellent

By: samantha

samantha — Wed, 27 Jan 2010 15:52:16 +0000

I made this with 1% milk and a little bit of honey mixed in, and it was soo good and cakey.. I’m going to keep this recipe in mind whenever I crave pancakes again so I won’t feel guilty about eating them.

By: Robin Nelson

Robin Nelson — Sun, 27 Dec 2009 15:20:17 +0000

I deleted the salt, and used stevia for sugar. Topped with organic berries. Husband and I loved them.
Do you know the calories for this recipe per serving and how big is the serving?

By: Becca

Becca — Tue, 22 Dec 2009 18:13:11 +0000

That sounds scruptious, and it being whole wheat makes it very healthy!

By: Dark Days – Week 5 (yes?) – Breakfast for Dinner or Acorn Squash – Your Choice « Midwest Green

Sat, 19 Dec 2009 03:11:33 +0000

[...] make the pancakes – but usually I make them from a box. This time I found a recipe for whole wheat pancakes on the web and modified it for my [...]

By: Olga

Olga — Sat, 07 Nov 2009 20:53:33 +0000

This recipe is a great start. Instead of the 1 cup of milk, I added 1/2 cup lowfat yogurt and 1 cup of vanilla rice milk. I also added cinnamon, nutmeg, ground flax seed, and vanilla. I only used 1 teaspoon of baking powder. The pancakes turn out with a consistency more like crepes. I make them silver-dollar sized and top them with either ligonberry preserves (thanks IKEA) or warm, real maple syrup. Delicious and healthy! If the batter is too thick, just add some water or more rice milk.

By: kristine

kristine — Wed, 28 Oct 2009 14:33:10 +0000

I’m putting ligonberries on them.

By: Barney

Barney — Thu, 10 Sep 2009 17:09:55 +0000

For me this recipe made 6 medium, thick pancakes (5″ diameter, 1/2″ thick), so if serving more than two people, double the recipe. I added 3/4c. wild blueberries (the small ones) and 1 tsp. real vanilla, then dusted the top pancake on each plate lightly with a cinnamon/powdered sugar mix. Served with a small pat of butter on top and a drizzle of real maple syrup and the comments were, “Restaurant quality!” and “Delicious!” No, not the healthiest breakfast, but if you’re going to eat a plateful of fried dough for breakfast, it may as well be fabulous.

By: Tori

Tori — Fri, 03 Jul 2009 18:03:07 +0000

These are great! I added a bit of vanilla extract and about 3 or 4 dashes of cinnamon to the batter. I also substituted Splenda for the sugar (my husband has diabetes). Although I could have eaten these with nothing on top (they were delicious by themselves), my husband and I both spread peanut butter and honey on them. Yummy!!!

By: Corrie

Corrie — Fri, 26 Jun 2009 14:29:03 +0000

This is an easy, delicious pancake recipe. I added some chopped apple, cinnamon and almond extract and used homemade apple butter for the topping. The pancakes are very filling. The whole family loved them.