31. Posted by bryankimball@sbcglobal.net on Sun, Mar 30, 2008, 12:12 pm PDT

Switch to Gluten Free pancake mix with Organic Vanilla extract added Much better than the options listed below.

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32. Posted by Miriam G on Sun, Mar 30, 2008, 12:20 pm PDT

I like crispy pancakes and mine are always smushy. What can I do to get a crispy pancake?

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33. Posted by on Sun, Mar 30, 2008, 12:55 pm PDT

Use your common sense. Eat healthy, but if once in awhile you slip and eat a good fattening pancake, don't kick yourself. We're all humans and it's all about moderation. Enjoy your food and quit feeling guilty every time you eat a morsel of sugar or butter.

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34. Posted by r_stilson on Sun, Mar 30, 2008, 1:15 pm PDT

Somebody PLEASE give me a link to someplace where someone with some medical creditability and proven science as to why Splenda or soy milk is so bad for us!!?? We diabetics are in a information GAP or overload depending on what wackos are seeing "saucers" on any given day and decide to share their ideas with us dummies.

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35. Posted by Renee on Sun, Mar 30, 2008, 1:20 pm PDT

Good Info I still like old-fashion pancake with the fruit topping!

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36. Posted by virex4 on Sun, Mar 30, 2008, 1:32 pm PDT

lol. im 2 lazy 2 make em. haha. they sound gr8 though...

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37. Posted by joyful singer on Sun, Mar 30, 2008, 2:00 pm PDT

I can't believe this "healthy" recipe would include splenda, soy and even egg substitutes that are poison to your body. When are people going to realize that the artificial stuff we eat is poisoning us. We would be far better off eating things as close to the way God made them as possible (as little processing as possible). Go with the real organic eggs and butter and honey or some other natural sweetener. For Than, soy is not the health food it has been cracked up too be. It has a lot of estrogen in it that could be very bad.

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38. Posted by MS P on Sun, Mar 30, 2008, 2:05 pm PDT

Pancakes have been a favorite all my life and I am 73. I never use sugar in the batter and use only enough oil to keep the batter, including waffles, from sticking. I use all kinds of flours, usually in combination with bleached flour. I grind oatmeal, flax seed, some nuts in the coffee grinder or food grinder to make a flour. =Good additions to the batter are fruits (lots of kinds), nuts, sausage, bacon, and chicken. I've used some veggies on occasion like finely chopped broccoli, carrots, green beans and potat0es. I hand make maple flavored syrups, all kinds of fruit syrups and sauces for toppings. Over the years we have cut use of butter to almost nothing, and use much less syrup than formerly. I like karo, molasses and sorghums also. My fluffiest pancakes are with sour milk and soda. Plain yogurt can also be used. Enough. Enjoy. Experiment! From Gracie

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39. Posted by mgoldfield@sbcglobal.net on Sun, Mar 30, 2008, 2:37 pm PDT

Splenda is a bad choice! It isa toxic chemical synthesized from sucrose and CHLORINE. A better choice is the naturally sweet herb which is safe and adds no calories.

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40. Posted by Jack M on Sun, Mar 30, 2008, 2:55 pm PDT

omg who cares about pancakes? shut up and eat yer food ! u retro hippy wannabees. just keep telling yourself ........it's only a pancake.........it's only a pancake........it's only................ i',m dead... to many...... kevorkian... pancakes...aargh

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41. Posted by b_tsnyder@verizon.net on Sun, Mar 30, 2008, 3:03 pm PDT

SPLENDA IS MADE FROM SUGAR CANE....SUGAR CANE IS NATURAL....SOY IS ALSO NATURAL AND A GREAT NUTRITIONAL SUBSTITUTE FOR THOSE WHO CAN'T TOLORATE WHOLE MILK....STOP BEING STUPID AND DONT BELIEVE EVERYTHING YOU READ.

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42. Posted by pwgibbons2000 on Sun, Mar 30, 2008, 3:34 pm PDT

You have got to be kidding. Eat the butter forget the pancake.

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43. Posted by bunny on Sun, Mar 30, 2008, 4:17 pm PDT

here's a link with helpful information about splenda: http://www.womentowomen.com/nutritionandweightloss/splenda.aspx i believe both stevia and agave nectar are safe for diabetics. if you go to your local nursery and buy some sweet leaf (another name for stevia), it's super easy to grow and you'll have a steady supply of natural sweetener always at hand growing right there on your kitchen window sill! miriam g- if you make your batter thinner than called for you should get crispier pancakes.

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44. Posted by on Sun, Mar 30, 2008, 4:48 pm PDT

Try Buckwheat Pancakes where you just add "water." That solves most of the problem. Add blueberries to the batter, it's delicious! Also, melt some strawberries and blueberries, add water and make your own syrup w/o the sugar. Then to top it off, add some lite or free Cool Whip. That is really good! So much less calories too!

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45. Posted by bariolio1 on Sun, Mar 30, 2008, 5:27 pm PDT

The people saying splenda and soy are "poison" can't give a reputable reference because there probably are none--search pubmed. Soy DOES NOT contain estrogen--it has weak phytoestrogens. There may be some effect if eaten in excess or as noncultured (nonfermented) soy products. Studies are ongoing. If you are diabetic, consult your MD or RD about stevia, agave or other sweeteners. I agree in moderation, but i also choose to exclude lots of foods that contain preservatives, artificial colors and flavors, and most chemicals that I don't have in my own cupboard. Read the ingredients on Cool Whip. All chemicals. Will it kill you to have a couple of tablespoons on rare occasion? Probably not. Personally, I go for real organic whipped cream. Dairy fat--the best tasting fat in the world!! Be cool...

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46. Posted by Nita O on Sun, Mar 30, 2008, 5:31 pm PDT

Thanks for the Healthy recipe, But I think that if you have any meal in moderation and get plenty of exercise, then you should be able to eat pancakes in a normal mannor.Lite syrup helps so does 1% or no fat milk.Just remember to exercise!

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47. Posted by btstew@sbcglobal.net on Sun, Mar 30, 2008, 5:38 pm PDT

Emeril had a great suggestion-use whole wheat flour or something simular other than processed flour, egg substitute, and canola or sunflower oil. Cook with little canola on a non-stick pan. A great suggestion-use some orange zest and cinnamon. Cinnamon is a good spice that balances the sugars in your blood. You can also add fresh fruit to the batter, preferrably blueberries, which are high in antioxidants. For toppings, there are numerous fruits you can add without adding too many sugars. You can use fat free and sugar free whipped topping and the result will be a breakfast that will energize you for hours!

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48. Posted by jaycee on Sun, Mar 30, 2008, 5:42 pm PDT

For the milk substitute, I don't think you mean CONDENSED MILK (milk and sugar boiled down together). You probably mean EVAPORATED MILK.

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49. Posted by Tamara O on Sun, Mar 30, 2008, 5:48 pm PDT

I say, have pancakes anyway you want then just make sure you work out regularly.

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50. Posted by donandvikibler@att.net on Sun, Mar 30, 2008, 5:55 pm PDT

I've been doing almost all of the suggestions ... without ever having had anyone suggest them. I dined at I Hop a few times then imitate with many substitutions. P.S. Most of these modifications I did after my wife died and I felt inventive in the kitchen. Don the Blueberry boy

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51. Posted by on Sun, Mar 30, 2008, 6:28 pm PDT

I make my pancakes from scratch with some oat bran tossed in, lactose free fat free milk with added calcium, egg whites, almond oil (a small amount), splenda and baking powder. I fold in blueberries or strawberries diced up and some freshly squeezed lemon juice. Sometimes I use some finely ground cornmeal in the batter. Yummy! www.miraculousbeads.com

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52. Posted by RACHEL V on Sun, Mar 30, 2008, 6:54 pm PDT

These all sound like delicious alternatives, but they're not pancakes. People should eat in moderation, but occasionally spoil themselves. I am going to try this recipe, because it honestly sounds yummy, but old-fashioned pancakes are great too.

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53. Posted by rsgalbruner@verizon.net on Sun, Mar 30, 2008, 7:48 pm PDT

We have been using ideas such as the above for a long time. My fav. is the applesauce with cinnamon. We have always used the oatmeal or whole wheat flour. The buckwheat was a bit heavy. The recipe on the bag was not so great. Skip the artificial stuff, eat right, exercise, and you can eat more real butter! Yeah!!!!

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54. Posted by VERDIE M on Sun, Mar 30, 2008, 8:16 pm PDT

Wow! Many great ideas, thanks!

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55. Posted by on Sun, Mar 30, 2008, 8:41 pm PDT

2 four inch pancakes is not much of an exchange; simply not worth the trouble. I think I will do better simply leaving them for a very rare enjoyment. Use a lot of your ideas but have more like four pancakes.

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56. Posted by signaltonoise@sbcglobal.net on Sun, Mar 30, 2008, 9:21 pm PDT

I use a mixture of whole wheat flour, soy flour, ground flax seed, and brewers yeast (1 tbl spoon each and top with whole wheat untill it makes one cup). I then very my wet ingredients. A typical recipe calls for two cups of liquid. For one cup I will use something like soy milk or almond milk. For the other cup I use fruit juice. I like to use a super green juice that has spirallina added to it, but is still sweet. Sometimes I will replace one egg with a well mashed bananna. By using juice I get a natural sweetener and don't have to add sugar to the recipe, which most recipes require. Then to top I typically just use real maple syrup. I go with grade B instead of grade A, because it has more natural minerals and vitamins. Enjoy.

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57. Posted by raylop on Sun, Mar 30, 2008, 10:06 pm PDT

AS WITH THE COMMENTS, INGREDIENTS FOR PANCAKES ARE ENDLESS. SINCE I HAVE END STAGE RENAL DISEASE, I HAVE DOWNLOADED A RECIPE FOR PANCAKES CONSCIOUS OF PHOSPORUS AND POTASSIUM. ONE TREAT I ENJOY IS USING NON-DAIRY CREAMER IN PLACE OF MILK. ADDING CRUSHED PINEAPPLE OR BLUE BERRIES IS ALSO DELICIOUS. SPLENDA AND SUGAR-FREE SYRUP HELP.

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58. Posted by tapestry on Sun, Mar 30, 2008, 10:13 pm PDT

great ideas. I love them all except the splenda. YUK! readers tips are really fab too!

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59. Posted by wanda w on Sun, Mar 30, 2008, 10:40 pm PDT

yum, yum!

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60. Posted by luckyturqoise@verizon.net on Mon, Mar 31, 2008, 3:42 am PDT

please stay away from any type of artificial sweetner

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