I use coconut flour in my pancakes with a few eggs. Not only delicious, but good for you too.

I don't put sugar or sweeteners in my pancake batter and it still tastes good. When I was growing up we had buckwheat cakes and sausage plus eggs every Sunday morning. Never had sweets much during World War 2. I don't remember what we put on them. Might have been locally home made maple syrup.

I wish REALAGE would come to the point fast for us busy folks that have a lot more to do than read unnecessarily long emails . If you can't , please remove me from your list.I really would like your info in a "nut shell".
V .Bloom

SPLENDA? Healthy? Why would anyone trying to create a healthy pancake use SPLENDA? Or any other toxic artificial sweetener! Get REAL and Get Healthy! Read others comments on this matter.

I've seen several posts where people write that they use sugar-free syrup for their pancakes. I avoid products that claim to be "sugar-free" because most of them contain artificial sweeteners instead, which as most of us that are on this list attest, are worse for you than sugar. So read those labels.

Oh, also I only use olive oil in the mix and cooking spray in the pan. I don't know why everyone worries about olive oil burning because of a lower smoke point or whatever it's called, but I've never run into a broblem unless I was being impatient and using too much heat in the first place.

One of my favorite pancake variations is to add a serving or two of whey protein (flavored or unflavored) powder into the mix along with adding whole wheat flour and a handful of sliced almonds or walnuts. They're great after a workout, too. I make a big batch then freeze the leftovers, which I heat in the toaster whenever I have a craving for the little syrup sponges. (sugar free, of course)

quick & easy pancakes:In bowl: mash 1 banana, add 1/4 cup of oatmeal, 1/4 cup of pancake mix, a sprinkle of cinnamon, and water (as much as you like for thick or thin pancakes), mix together & cook on griddle. very moist!

I make pancakes with whey protein, egg whites and just a tablespoon of whole wheat flour. They very low fat and contain 40g of protein per serving. I then add fresh fruit or yogurt. Check out my video making the pancakes at www.my-body-for-life-blog.blogspot.com.

They're great!

Marc

I was recently doing research for my business's health and safety program because one of my employee's is pregnant. While checking the effects of the MSDS chemicals in my shop, I found that Asparatame is listed with the Hazarous Substances Databank [a database of the National Library of Medicine's Toxnet System] as 1 of 241 known reproductive toxins. Diet soda, anyone?

Re: comment Nancy Wilson

Agreed!!! I couldn't believe my eyes when I read that. Thanks for the suggestions.

By the way, I loved your albums with George Shearing. Classy stuff!! ;-)

The best pancakes everytime, is when I mix cut up bananas and cinnamon. I always use Olive oil to cook them with, (tastes better) and use that natural Maple syrup. But the pancakes barely need much to them, and the banana's make them taste Oh So Good!

karen--
it's called "stevia." you can get it at health food stores or trader joes. i often buy it online at www.nunaturals.com.
it's not sugar, so it's safe for diabetics.
it's natural, so it's better than saccharine, nutrasweet and other artificial sweeteners out there. there's tons of info on the web. you can google "stevia." you can also look it up on wikipedia.org.

Stevia is a natural sweetner. You can definitely find it in powdered form in the health food store or perhaps in the supermarket. Personally, I prefer agave which is a sweetner made from cactus. It is liquid with a consistency close to maple syrup. While it still has the calories, it has amuch lower glycemic indez that sugar. YOu can find that in most supermarkets or the health food store. Personally I like to make soy whole wheat pancackes using soy flour and whole wheat flour and then I add toasted pecans - yum! Even my pickty teenagers love them!

I have been reading the feedback for a while but this is my first time asking a question. The info is great but sometimes confusing so here goes - What is steva where di you buy it? How does it affect diabetics? Thanks for any info.

I use pancake all have add the water.Then all you have to do eat. after there cook.

I am so grateful that I just happened to read the article on pancakes. I have been making fruit and yoghurt smoothies for breakfast every Sunday, but my husband would have stomach cramps and diarrhea immeditately afterward, so I stopped making them. We couldn't figure out what was causing the distress, but it was clearly something in the smoothie. I was putting two packets of Splenda in per batch of drinks. This had to have been the culprit! I had never read anything about Splenda and will not use it again.

Reading down through the suggestions for making "better" pancakes, I thought they seemed like good ideas... until I got to the one saying to use Splenda. Yikes! I thought this site was more savvy about what healthy eating is about, but this in not the first time Real Age has recommended the consumption of artificial sweeteners. Oddly enough, agave nectar is suggested as a substitute for syrup. Why not also recommend agave nectar to replace the sugar in the pancake batter? Makes me wonder if Splenda is one of their sponsors.

I like savoury pancakes best, and so I add pureed veges and herbs/spices, and I never add sugar. I like corn with garlic and chilli, and silverbeet with mustard, and am experimenting with other veg.

The best 'sugar' to add is fresh organic fruits. If you still need something sweeter use Stevia (a plant) available in health food stores. Real maple syrup can also be used. It's the concentrated (by boiling) sugars from the sap of a sugar maple tree. Really yummy and a little goes a long way.

Equal is the brand name for Aspartame. As you might know, Aspartame has hundreds and hundreds of scientific studies that show the harm that comes from it. In a recent survey of 166 studies on the effects of the sweetener aspartame on human health, 74 had industry-related funding and 92 were independently funded. Of the industry-sponsored articles, 100% attested to aspartame’s safety. Of the non-industry-sponsored articles, 92% demonstrated some type of adverse reaction. . . Of all of the artificial sweeteners, Aspartame appears to be the worst.

Is Equal bad for you too, or just Splenda?

I like wheat germ in pancakes. Will someone tell me if wheat germ loses its antioxidant potency when heated.

coconut oil supposed to healthy for you - ever tried with pancakes?? thinkk of the combos with tropical fruits!

Take any fresh berries and put
them through the blender and pour over pancakes for a naturally sweet and healthy
syrup. Don't make them real
liquid, though!!

Jeanne,

As Buck stated, Buckwheat flour is Gluten Free! Making gluten free pancakes is not difficult. There are 2 widely available products such as Pamela's wheat free and gluten free Ultimate Baking & Pancake mix or Maple grove Farms brands. They are similar to aunt jemima's brand in that you add the egg, oil and water to prepare. It couldn't be simpler. Hope this helps clear up the previous misinformation.

I hardly ever eat pancakes since Aunt Jemima changed its recipe years ago. I knew something was different about them (not nearly as tasty and fluffy as they use to be). I'm not talking about the kind you just put water in, I'm talking about the ones that you add the milk, egg and butter. I had an old box to compare the ingredients and found that the old recipe included, wheat, oat, rice rye flour and I believe corn flour. The new recipe only contains one or two of these flours. Believe me, I could taste the difference. I only have pancakes now when I'm on vacation and I indulge myself the luxury of only real maple syrup and real butter. I figure having pancakes three or four times a year allows me to eat them they way they taste the best. My grandmother lived to be 96 and she used four teaspoons of sugar in her coffee every day and eggs all the time. She never went to the doctor, never had high blood pressure or diabetes. It's all in the genes, I do believe.

Even if you're using reegular pancake mix you can use only the whites of the eggs. If you are using the only add water pancakes, throw som oats in the batter to make them more healthy. Adding berries or nuts is a goo variation, and good for you too. When we go on vacation I'll grab the "add weter" ones for a fast breakfast and add rice crispies, oats,bananas, any berries (even mulberries) and a little sweetner.Do the same with waffels. Try a scoop of frozen yogert on top for a treat.YUM! Try it you'll like it! My grandkids do.

Great comments on pancakes, I just love them!! I top my wonderful pancakes with natural peanutbutter, yoguet, and any fresh fruit. YUMMY!

I make my Pancakes with oatmeal Flour(grinding the Oats in Blender) add some egg whites Buttermilk some Baking Powder, add some Vanilla extract and top it with Sugar Free Syrup...YUM YUM i have have not had any complaints yet

I often replace the eggs with ground flaxseed and water. I tried it once when I was out of eggs and the pancakes still came out light and fluffy and uber delicious. So, give it a shot. I'm a pancake freak, so if I say this is good, it's good.

Harris Tweed

If you were referring to my recipe as ridiculous you obviously haven't tried it. Just because it isn't made with unhealthy flour or sugar doesn't mean it doesn't taste great and isn't a healthy alternative. It contains heart healthy fats and about 8g fiber per serving which incidently is the entire recipe. It also provides a good amount of protein. This is also suitable for the gluten intolerant and an individual following a controlled carbohydrate approach.

So what is so ridiculous about that?

Makes one serving

1/4 cup almond meal
2 Tbsp flax meal
1/2 tsp baking powder
1 pkg splenda
1 egg
1 tsp pure vanilla extract
2 Tbsp water

Mix all and cook like regular pancakes. Top with a tsp of organic butter and sprinkle ground cinnamon.

Blueberries work well in the recipe as well.

Weren't the Splenda studies funded by Splenda?

Doug, you are totally wrong in your analogy to sodium chloride, and the Splenda alarmists *may* be wrong, too.

Table salt is sodium chloride, and every cell in your body is chock-full of chloride ions. Chloride ion is not reactive or harmful (at the right concentration in various cells and tissues). This has nothing to do with the toxicity of any other form of chlorininated compound.

Chlorine is another matter. Pure chlorine, Cl2, is VERY reactive and can attack almost any organic compound (using organic in the chemical sense: sugar, protein and gasoline are organic, sea salt is not). Because of this, it is very useful in chemical work, and a huge variety of chlorinated chemicals are produced either deliberately or accidentally (using bleach in any way will react with something to make various chlorinated by-products; treating municipal drinking water with chlorine kills harmful bacteria, and produces some chlorinated compounds in the process, which won't kill you as fast as cholera!)

Some of these clorinated organics are very toxic (e.g. PCBs, dioxins), others are not. You can't be certain something is harmful just because it contains chlorine, and it's pretty hard to prove something new is NOT harmful. So, my rule of thumb is never to use a new drug or other synthetic product in the first decade or so that it's on the market, and not to use new stuff for as lame a reason as fewer calories.

Obviously, Splenda looked good enough in fairly short-term studies to be approved, but it *might* turn out to be less than totally benign in the long run. I'll stick with real sugar used in moderate amounts. "Better the devil you know than the devil you don't."

I really have a problem with a so-called "Healthy Living" advice site recommending Splenda in their recipes. Does your "take up to 3 years off your real age" tag line mean develop cancer ??

Every time I have used Splenda I have had stomach cramps and diarrhea. It definitely does not agree with me. I can always tell after eating baked goods or preserves which have Splenda in them because I do not feel good at all!

Buckwheat DOES NOT contain gluten. It is not wheat, it is not even a grain. It is no more closely related to wheat than rhubarb.

Buckwheat products may be adulterated with wheat, but pure buckwheat flour would be gluten-free. Making pancakes totally without gluten must be difficult, however.

http://en.wikipedia.org/wiki/Buckwheat

I don't have a peer reviewed scientific study regarding Splenda, but I do have a story. At age 38, with no family history and only 1 of 10 risk factors, I developed invasive breast cancer. The tumor had grown very quickly in more than one area, and I was forced to get a mastectomy, chemo and radiation. I have now had 8 surgeries in under 3 years. The only unusual pattern during the month before my diagnosis was my uncharacteristically high intake of coffee and tea, with Splenda. We all make our own choices, but I feel Splenda helped my tumor to grow quickly, and I would NEVER want anyone to experience the effects of that if they could help it. Be forewarned

I use 1/2 Cup Oat Bran and
1 farm fresh egg
dash salt
Enough skim milk to make
thin enough to pour
Cook on sprayed skillet. Kids never know the difference. I usually heat their favorite homemade jelly or jam and pour on.

What is agave?
I like the creativity with all of you pancake lovers.
I am going to try some of the recipes. I go for lowfat, no butter or syrup, that's why I gave them up a few years ago.
I will have to try them again!

I go by my personal experience with splenda. Several times I have found myself with stomach upset and headaches...when I traced back what I had eaten, the product had splenda in it. After a few tries and linking it back to splenda...it can't be ok to eat. My simple study worked for me...I won't touch the stuff. If you are one that uses it, please pay attention to possible symptoms and don't just dismiss them on something else. I stopped all splenda and boy did I feel better.

i put in a pot some frozen blueberries with water, a little sugar and let simmer, then add a tiny bit of cornstarch mixed with water to thicken. takes just a few minutes and i get a great dose of fruit delicious on pancakes

This 'place' is wonderful. I have heard before that Splenda is not good for anyone. Thanks for reminding us. I use the box that you add just water, then put in cinnamon, just a bit of sugar and blueberries. These are very good. I've also make banana pancakes. A neighbors child had these and loved them, whenever I made them. Barbara

I eat pancakes several times a week... but must say that mine are much healthier than what they recommend. I use a small food processer, chop about 1 cup of rolled oats, add a banana, some water and some vanilla protein powder. I top with a little agave (only need a little) and they are great! Or I use pumpkin instead of the banana and add some cinnamon, also very good.

I have fallen in love with Rice Dream rice milk. It is great with everything, including pancakes! I use it mainly for cold cereals but recently started experimenting with recipes. I don't see why you can't have regular pancakes(if you wish) and get right back on track after. Or like another suggests, go exercise it off!

As several have already mentioned, never use Splenda... not if you care about your health... instead (again as was already mentioned), use Steva (all natural, but VERY VERY sweet, so only use a tiny bit). Also, something that no one else caught, Never put your Flax seeds (or flax oil) in the batter, the heat destroys the health benefits of the EFAs. Instead, I pour the ground flax seeds over the already cooked pancakes - adds a fabulous nutty flavor, and retains all of the health benefits. As for oil, try walnut oil. The heat does not effect the benefits, it's high in good fat, and low in bad fat, and it is by far the best non-stick oil that I have ever used - bar none (imparts a great flavor too).

Oops! I forgot to add that the 1 egg and 3/4 cup milk is per 1 cup of dry mix!

I found this recipe on allrecipes.com ... tired of finding a bunch of artificial stuff in the "just add water" mixes. You can mix up the dry and store it up to six months. Then just add your egg and milk (and whatever else you want ... I add flaxseed meal, cinnamon, nutmeg and vanilla, too) when you make it up. They are really good!!!! My very picky husband and 4-year-old daughter love them.

4 cups all-purpose flour
2 cups whole wheat flour
2/3 cup sugar (I use only about 1/3 cup)
2 tablespoons baking powder
1 tablespoon baking soda
ADDITIONAL INGREDIENTS FOR PANCAKES:
1 egg
3/4 cup milk

Where can you get whole wheat patry flour? I can't find it in Stop & Shop.

I'd like to suggest the healthy, delicious pancakes in my book, More Great Good Dairy Free Desserts Naturally found on page 107 (these are a variation of the Good Cornbread/Muffins) and the Banana Walnut Blueberry Cornmeal Pancakes on page 108. Both contain whole wheat pastry flour, cornmeal, small amount of real maple syrup, although agave can be subsituted.....and very small amount of canola oil. Cholesterol free, good fiber, DELCIOUS!