I really liked these, given that I added cinnamon and vanilla. They aren't too sweet. But my kids ate them without syrup and said I should definitely make them again. After they had finished, I tried mine with syrup and beware! These pancakes soak up a lot of syrup! So, I think they actually do better without or maybe with very little syrup. This recipe made about sixteen 5" pancakes.

So good!! I didn't have any soy milk, I used skim and they were still delicious!

When our grandsons, Alexander & Aaron visited us this week, their grandpa and I had just picked blueberries & wanted a delicious, but healthy recipe to share with them and their parents Dave & Connie. Although we have shared pancake breakfasts, we hadn't experimented much with home-made versions. After reading other reviews,we chose this recipe to make together. We added 1 tsp cinnamon & 1 tsp vanilla to the batter. Used 1% milk, with 1 Tbsp vinegar vs. soy milk. The pancakes were great - a wonderful taste and texture & enjoyed by everyone! Fun to make - particularly with such willing apprentice chefs! Thank you so much for sharing this recipe. Four adults and two hungry boys (8 and 6) quickly polished these off - we agreed that with pancakes this good, the servings should be reduced to 4 from 8.

i have to give this recipe 3 stars because the taste was a little bland, it tasted like it needed more sugar, but never the less my family liked them. instead of soymilk i used butttermilk, they where easy, and they came out very fluffy

Initially I wasn't that fond of these pancakes, although my husband loved them. However, now I find myself craving them on a weekly basis. We do substitute regular milk and fresh blueberries, and occasionally add a touch of vanilla or flaxseed. I never would have thought to put oatmeal in a pancake, but these just keep getting better and better!

I made a couple substitutions, based on what I'd done before with whole wheat/oatmeal pancakes. Two tablespoons of baking powder seemed excessive, so I scaled it down to two teaspoons. I used vegetable oil and buttermilk and added vanilla in with the milk. I also tried blackberries in this recipe as I still had a bunch from last year that I need to use before I go picking again. These turned out well. This makes a lot of pancake batter, so you might want to wait for Sunday Breakfast or make this for a big family. The blackberries didn't make a huge difference in the substitution, as I drained most of the liquid I could out of them. It was just a different berry flavor. I think if I were to make this again, I would pulse the oatmeal in the blender before adding it to the dry ingredients to make a smoother consistancy. As they do make a good pancake, I think it would be an even better muffin.

Pretty good and definately healthy. I agree with other reviewers that it might be a recipe that you would want to keep for yourself, might be too different to serve to company.

I'd make these again. I used all whole wheat pastry flour (no white). I also added 1t of vanilla, a couple of shakes of cinnamon and a little nutmeg. They were very light in texture but four made me stuffed!

Great pancakes. I used skim milk and it turned out great! I didn't even add blueberries; although I did add some vanilla to the batter.

Light and tasty, these are fantastic. I'd followed to the letter the first time, and was woefully shy of ingredients the second (substitute regular milk, add 1 extra tbsp brown sugar, 1/4 cup extra blueberries and regular unbleached flour, plus melted butter instead of olive oil) and ya know, both were fantastic! highly recommend either version, and will continue to make both. Yum!

These pancakes were a HUGE hit with my husband and three boys...I did change a few things...I cannot imagine olive oil in my blueberry pancakes...I used canola oil instead...also, I subsituted 1% milk in place of soy..and I used fresh blueberries instead of frozen, and I added a large dash of cinnamon to the batter...I will use this again and again..thanks for the great recipe!

My husband found this recipe, and decided to try it with Bananas. We didn't have the blueberries. They were absolutely Delicious! I would DEFINATELY recommend this recipe to a friend. I LOVE the fact that they are low cal and low fat. We Used Skim (fat free) Milk instead. thanks for a healthy alternative to a already great pancake!

I tried this recipe and realized as I put the first two pancakes on the griddle that I had completely forgotten the olive oil. Since it was too late, I went ahead with them anyway. They were delicious and no one missed the olive oil at all. My kids weren't crazy about the blueberries so I made them again, this time using all whole wheat flour, a mixture of skim and low fat milk, and no olive oil. They were so good! So, if you are watching your fat intake, you can totally make these without the oil!

These pancakes had an odd smell while cooking and just didn't taste great. I followed the recipe except added a sprinkling of wheat germ and doubled the amount of blueberries. Loved how healthy they were but won't be making again.

WOW! These are one of the best healthy pancake recipes I've ever made. VERY versitle (we used freeze dried strawberries instead of blueberries and almond milk instead of soy because that's what we had on hand) and I also used only whole wheat pastry flour. They were fluffy and delicious. We made them dollar size using a tablespoon as a ladel and froze a bunch to heat up for our toddlers breakfast. Cant wait to play with other fruit options again. Thanks for this great recipe!

this was a GREAT recipe. i liked having a pancake recipe available to me that was tasty yet very healthy, too. i made a few of my own adjustments: i used canola oil instead of olive; i used 1 egg and 3 egg whites; i added ground flaxseed meal; and i added a few tbsp of pecan chips (smaller than chopped variety in the bag). to keep from increasing calories, i opted to use raspberry jam on top of the pancakes instead of maple syrup. nicely done! this is a keeper and a new favorite recipe for my husband and me.