I can't believe I haven't reviewed these before. I've been making them since they 1st appeared in Cooking Light. They are they only type of pancakes we make now & we love them. We use flaxseed & water to substitute for the egg, and almond milk, to make them vegan. We mix up a bunch of the dry ingredients & take it with to the cabin or camping & then just have to add the wet ingredients at breakfast time.
Read MoreThese are so good! Very happy with the fluffiness of the pancakes as well as the nutrition value!
Read MoreI can see now why everyone thinks this is a 5-star recipe! These pancakes were FANTASTIC! Wouldn't change a thing.
Read MoreSo good! Instead of maple syrup, we used home made pear butter and I also added 1/2 t of cinnamon to the recipe and replaced the sugar with agave nectar. Next time will probably use 1/8 C agave and 1/8 more applesauce. It's sweet enough with the raisins.
Read MoreI was craving for some good for you pancakes and found this recipe. I was so lucky I had most of the ingredients. I substituted Coco Wheats for the Farina (same thing but with cocoa powder). I didnt have raisins. I used my grand daughters small jar of applesauce I had for her mornings. lol. Hey it all worked. It made enough for two weeks for me. Thank you so much for this recipe!! It's a keeper!
Read MoreLet me add to the chorus; these are really, really delicious pancakes. Forget about whether or not they are healthy or low fat. These have become my homemade pancakes of choice and I imagine I'll make them every Sunday morning until I get sick of them.
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