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Reviewed: Aug. 23, 2008

This was a very good egg free/dairy free recipe. I had to cook them longer than "normal" pancakes for them not to be mushy. Family enjoyed and asked me to make again.

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A. Walsh


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Reviewed: Feb. 10, 2008

I have four kids and they all absolutely loved them. We did not have any flax seed but added a little more flour and made do. Great recipe.

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These were very tasty. I had some trouble with the pancakes sticking, but I suspect it was due to the alternate flours I used -- rice flour plus 1 tsp guar gum. Also, to anyone else who thinks substituting oat flour for the rolled oats is a good idea: plan to add 4 cups of liquid!!! Difficulties aside, they were tasty, the kids enjoyed them. Thanks!

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CALLALILLIE

	Cooking Level: Intermediate Home Town: Canton, South Dakota, USA Living In: Rapid City, South Dakota, USA
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Reviewed: Sep. 6, 2007

My kids loved these! Thanks for the recipe!

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JHOOBSTER


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Reviewed: Jun. 3, 2007

YUM! We just had these for breakfast and they were great! I had to substitute 1/4 cup whole wheat flour because I only had a half cup of oats and I had to use cow's milk because we were out of soy, but they were great. My 3 year old and one year old loved them. Thanks for the great recipe!

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MUNKEEPUDDIN

	Cooking Level: Intermediate
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Reviewed: Apr. 25, 2007

These pancakes were great. I was just looking for good flax recipes and found this. One of my kids liked it, one didn't (probably because it was different than what he is used to). I am a pancake fanatic (especially with chocolate chips) and really enjoyed them. I was also concerned with the consistency of the batter, but it turned out alright! Also, I used cake flour instead of the pastry and it turned out fine! Thanks so much!

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MIASMAMA

	Cooking Level: Intermediate
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Reviewed: Mar. 8, 2007

These pancakes are lovely! I was skeptical to try this after reading reviews but needed an egg and wheat-free pancake. I was pleasantly surprised! I had to change quite a bit because of what I had on hand and the fact that I was cooking for a wheat, egg, and soy allergy. I used the whole oats as specified in the recipe. I didn't have any flax so I ground more oats and used that in place of the flax. I also couldn't use wheat flour so I used brown rice flour in place of the pastry flour. I then used a scant cup of 2% milk mixed with a scant 1/2 cup of fresh whipping cream in place of the soy milk. I made them small because of some of the comments about not cooking well - I had no problem - they cooked up beautiful! I served them with my homemade banana topping and fresh whipped cream - yummmm! Next time I will try half the amount of salt because I thought they were quite salty.

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Ruby Homemaker

	Cooking Level: Expert
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Reviewed: Dec. 14, 2006

I really liked these. I followed the recipe exactly, but used chocolate soy milk. I thought this made for a nice "double chocolate" pancake. As someone else noted, batter is thin, but I think it needs to be in order for the pancakes to cook through.

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HYGEIA

	Cooking Level: Intermediate Living In: Kansas City, Kansas, USA
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Reviewed: Nov. 2, 2006

These were excellent! I loved them. I couldn't find ground flax seed though, and had no equipment on hand to grind them myself, so I bashed up a bunch of whole flax seeds with a spoon. I enjoyed the seedy chunks it left me with, and anyways, who cares if the flax is done right, as long as it's there! So healthy and yummy.

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Eddie Mars

	Cooking Level: Expert Living In: Vancouver, British Columbia, Canada
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Reviewed: Oct. 6, 2006

I made these because I had run out of eggs, but still wanted pancakes. The batter seemed really runny (it's 1/2 milk) but don't let that fool you, it turns out great. There are absolutely delicious and so easy to make!

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Matthew Hughes

	Cooking Level: Beginning Home Town: Coldstream, British Columbia, Canada Living In: Toronto, Ontario, Canada
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Reviewed: Jan. 15, 2006

i used whole flax seeds and rolled oats chopped in a food precessor with some apple and banana chunks to wet the mix. also used raisins and cinnamon instead of carob. excellent taste and texture.

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Robby


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Reviewed: Aug. 29, 2003

Try oat flour instead of rolled oats or process rolled oats in the blender. You can also make this wheat free by substituting a blend of Brown Rice flour and Soy flour. If you eat eggs, adding one is sufficient. I have yet to serve these and hear anything but positive comments.

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GRANOLA


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Reviewed: Aug. 29, 2003

I got different results. It seemed when the both sides of the pancake were cooked, nice brown finishes, when I cut into the pancake with a fork, the inside was still gooey. I tried cooking the next batch longer, but that just melted the chocolate chips making a real mess on the griddle. I do not know what I did wrong, but I do not have the patience to try this one again.

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Andrew


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Reviewed: Aug. 29, 2003

These pancakes were very heavy and rich, but the overall taste was OK. I thought there was a very strong baking powder aftertaste, so I suggest using a non-aluminum baking powder. My boyfriend liked them more than I did, so I'll probably make them again. I think I may add some sugar to the mix and use less choco. chips and see how that goes.

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Amber Waite

	Cooking Level: Intermediate Living In: Rehoboth Beach, Delaware, USA
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