3 Reviews

Ab-so-lut-ly delicious! I made a few alterations to suite me needs but don't think that the integrity of the recipe was sacrificed. I used skim milk an then fat free coffee creamer for the cream, used only egg white and replaced the molasses with Splenda and pecans for the walnuts. The outcome was a pure delight for breakfast. I simply love the apricots and nuts and the pancake batter its self fluffed and rose beautifully. I made 6, ate 3 and will pop the other 3 into the freezer right away. Made for the Diabetic Forum's Feb '10 Heart Health tag (QI= oats). What a marvelous recipe Killer :D.

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Annacia February 19, 2010

These were quite nice but there were too many flavours. However, I don't want to be completely negative : I did like them!

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Ginger Rose January 03, 2008

Made these for "New Year Day" breakfast~and I am so lucky to have tagged these. The combination of dried apricots and walnuts sends this recipe over the top with great taste and the ease of putting this together. The oatmeal was a nice addition to this recipe, and with the quiet taste of ginger and molasses. These were also easy to make vegan by removing the egg, (adding egg replacer) adding soy cream ...either way, these are delicious! These are so tasty.......I was hoping for some extra to freeze...but alas, none left. Will keep these coming on the breakfast table for a long time! :D Thanks, 3KillerBs

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Andi of Longmeadow Farm January 02, 2008
Apricot Pancakes