By spatchcock on July 01, 2003
Photo by spatchcock
Photo by spatchcock
"This recipe has a bit of a convoluted history! It was originally posted by a poster who left, and then was put up for "adoption." Since I'd made it before and loved it, I took it on as my own! I did change a few things when I made it; I had some apples to use up, so I cored nd sliced them and when I poured the batter on the griddle, I arranged the apple slices decoratively on top. That way, when I flipped the pancake, the slices got cooked into the pancake. It was yummy and added even more fiber and vitamins! Anyway, here's the original poster's description: Healthy pancakes to get you going in the morning. They aren't very sweet, so add some sugar or honey if you like your pancakes sweet. I like to eat these topped with plain yogurt and a bit of syrup. Freezes well."
Serving Size: 1 (461 g)
Servings Per Recipe: 1
""Hooray" for a recipe without that darn white flour! I've been looking for recipes using more healthful whole wheat. This is the perfect recipe for my husband, who is on a diet, but just loves his carbs! He wolfed these down!! Very easy to throw together in the morning and I have some in the freezer for an easy breakfast another day! I did not add cinnamon but did add maybe 1/4 cup instant nonfat dry milk powder to the mix and a bit more water. They turned out perfectly. Thanks, Cornelia, for a breakfast we will be having often. "
"Yum! I added some Splenda to the batter, and topped with sugar-free blueberry syrup."
"These were very nice pancakes - nice thickness and texture. I doubled the recipe. The only change I made was add about 1/8 cup milk powder to the water. Next time I would like to try them as is, with just the water, and the apples and oats on top which looks delicious. Thanks!! "
"These were pretty good. I doubled the recipe but left the cinnamon at strength mentioned. I actually really liked the cinnamon; thought it gave it more depth of flavor. I used whole wheat pastry flour and soy milk instead of the water (to try to add a tad of sweetness without adding sugar). The kids were not huge fans but I liked the texture of these and they smelled heavenly while baking. I will warn anyone who has not used buckwheat flour before, it gives this a really yucky looking color when it is uncooked. But fairly nice flavor. Nothing glamorous, just good hearty pancakes."
"Wonderful recipe! These are light and hearty at the same time. The pancakes come out quite thick. I sprinkled whole oats on the upward-facing side of the pancake, and also put some apple slices on that side, so that when it's flipped, you have oats and cooked apples. Thanks Zenith! "