These taste soooo good, with minimum cooking effort! I substituted olive oil for the vegetable oil and it tasted great!
Yummy and easy to make. Great weekend breakfast food. My husband and son gobbled them up and so did I!
This recipe made lovely thick, fluffy pancakes, and plenty of them too (nine large) I made exactly as directed but with all plain flour as I didn't have any wholemeal in. Next time I'll try halving the oil as it seems quite a bit and I think it could manage without that amount.
I served with raspberry puree and they were lush!
I used 2 tsp baking soda because mine was old (not sure how that really works!), and substituted 1 tablespoon ground flaxseed for one of the tablespoons of oil. Quite delish! My recipe made 12 pancakes - I used 1/4 cup measurements.
These were great. I added 2 mashed bannanas, decreased the water to 3/4 of a cup and 2 teaspoons of baking powder, instead of 1. Very tasty and made 6.
Not bad. Will take some getting used to though. I wonder how many pancakes are in one serving. Easy and quick to make. I used olive oil and made some sour milk since I had no buttermilk on hand.
Oh these were good! I had some leftover buttermilk I was looking to use and this is a great way. Nice and fluffy. You would never guess that they are lowfat. I used 2 egg whites for the whole egg, and sucanant (organic cane sugar) instead of the white. I also threw in some chocolate chips. It sort of defeats the low fat part, but it sure is yummy!