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I soaked the oat bran overnight in the milk to make them more light and fluffy; the result (per thee kids and husband, pancake aficionados)---BEST EVER!! Spicy, fluffy, perfect consistency and super-easy. It's a keeper! Thank you!
I thought these were wonderful! I did make a few changes to make this even more healthy for myself: first, I subbed Splenda granular for sugar, then I added a sugar-free molasses syrup which I had bought on the net (I think from netrition), and used Hood's Calorie Countdown low carb milk for the milk, and switched out all the flour for oat flour. I knew with the flour sub, my pancakes would be more dense, but they were surprisingly light for the changes I made, and the whole batch disappeared pronto (without raising my blood sugar too much since I am diabetic). The only suggestion I can offer to others is to make a double batch, since these pancakes will fly, even with the most brutal changes (such as those I made). Thanks for posting- made for ZWT4 Kumquat's Kookin' Kaboodles, team mate! ~Sue
I loved the gingerbread flavor, and the heartiness of these. I used Splenda and Egg Beaters.
Thick and gorgeous and so great that next time I will double the recipe. I cannot buy molasses here so used dark treacle and brown sugar with a great result. I also added a wee bit of water to thin the batter but only aboput 1/2 cup. These maybe the best pancakes that I have ever made !!
What a delicious recipe! My son's first comment when he came in from playing was, "What's that wonderful smell? It smells like cake in here!" The only change I made was to replace the molasses with white sugar out of necessity since I had no molasses on hand. This recipe is going on my cabinet door for future reference. Definitely a keeper!
This are wonderful. I did make a few changes - subbed the flour for buckwheat flour, halved the sugar, and used wheat bran. The texture is kind of weird, very porous, and difficult to flip without breaking them. I served them topped with butter and molasses - which they soaked right up, yum! A great way to add some "healthy" stuff to pancakes. Thanks for the recipe!
I decided to try this recipe because i was looking for a more fiber rich pancake. They tasted really good. They don't taste like oatmeal. I substituted about 1/3 of the white flour with oat flour and only used 2 TB of sugar. Even with changing those things they were still excelent. yum
These were great gingerbread type pancakes that are good for me, too!! I used wheat bran in place of oat bran and brown sugar instead of regular. Definitely make sure the heat is low. I got 12 pancakes out of it instead of 8. :) Thanks, puppitypup!
These were nice and different. DD and I enjoyed them, although she commented that she could "do without" the ginger. Personally, I enjoyed the flavors from the spices and molasses. Like a very mild gingersnap or spice cake. They came out quite fluffy. I got 12 pancakes from the recipe. They were a bit tricky to flip as the cooked side stayed kind of soft and so it was a little hard to get the spatula under them. They also darken very quickly. We ate them with maple syrup, but it would be fun to try other toppings.
If you are looking for light, fluffy pancakes these are not for you. They are a nice whole grain pancake that will stick with you throughout the morning. These were made with whole wheat pastry flour and Splenda in place of the sugar. A word of caution--these do burn easy so keep the pan temperature down. Also, I kept out extra milk to thin the batter as needed. The oat bran does absorb the moisture making the batter to thick.