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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!

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ipaintsarasota March 22, 2009

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

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Sue Lau June 26, 2008

I loved the gingerbread flavor, and the heartiness of these. I used Splenda and Egg Beaters.

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Mikekey January 15, 2008

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 !!

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katew August 24, 2007

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!

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gracengloryjm February 23, 2011

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!

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Geniale Genie May 12, 2009

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

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valgal123 June 04, 2008

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!

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SweetsLady January 06, 2008

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.

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MathMom.calif June 08, 2007

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.

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PaulaG September 03, 2006
Lauren's Oat Bran Pancakes