Very moist pancakes, good overall. Added 1/2 tsp cinnamon, substituted 1 tbsp agave nectar for the sugar. Also used fat free vanilla yogurt as that was all I had on had. They were very tasting, more moist than a standard pancake. Would make again.

It needs about 1/2 tsp. of salt as well. I noticed immediately that there wasn't any salt in the recipe.

I changed the recipe slightly, used strawberry banana Chobani yogurt, added equal amount of milk (fat free), added 1/4 cup of raisins, changed sugar from white to brown, added 1/2 tsp. of cinnamon. Awesome, moist and tasty, no syrup needed.

Really yummy! Had to add about 1/8 cup of milk as I used Greek yogurt and the batter was way too thick! I also added a cap-ful of vanilla and a good dash of cinnamon. Once they were on the griddle, I added some chopped walnuts and sliced bananas...yummo! Moist and tasty. I will definitely make them again.

I made a few substitutions - doubled the recipe, used Crisco instead of oil (I was out of oil!), whole wheat flour, Greek yogurt with caramel instead of plain yogurt, brown sugar instead of white, added milk (1 cup), vanilla, and cinnamon. HUGE hit with my family! Also, I don't know if this matters, but I put the oatmeal through my food processor first to make it more like flour.

Very good, the only thing I changed was that I used brown sugar instead of white and they came out great. Better than the box mix in my opinion!

Love this recipe! I make it every morning now. It's fabulous; so moist on the inside and crispy on the outside.

I leave the sugar out and put in some vanilla and nutmeg instead. I also use coconut oil for the oil.

I made these pancakes using just old fashioned oats (1 cup total) that I pulverized in the food processor to make them more of a flour consistency. They were made especially for my dad, who is gluten-free. It was the first time he had eaten pancakes in over a year and he loved them!

My honey went crazy over these pancakes! I substituted coconut oil and added chopped Craisins and pecans. Will definitely make this again.

Very good! I put oats in food processor to make into oat flour, added vanilla, salt, cinnamon. Increased oat flour to 3/4 cup decreased wheat flour to 1/4 cup.. Delicious!!!

I had made a muesli from yogurt made from milk that has been in the freezer for months. The yogurt had an almost curd-like texture and the addition of the steel-cut oats did nothing for it. I didn't want to waste it so I followed the above recipe with some liberties. Given that the oats had absorbed a good amount of liquid, I cut down on the flour by two tablespoons. I had inoculated the yogurt batch with store bought strawberry yogurt, so as it was already sweet, I did not add sugar. I did add vanilla to taste. No oil either, since the batter was liquid-ey enough. The recipe as I made was about 8 smallish, delicious slightly crisp on the outside, very fluffy in the inside pancakes. I think the fluffiness was also due to the VitaMix I used to blend the mixture. I simply threw everything in. I'm pretty satisfied with the results, and it definitely satisfied my carb craving while giving me some semblance of health:)