Comments on: Whole Wheat Berry Puff Pancake: {No Sugar Added}

By: Brenda

Brenda — Sun, 19 Aug 2012 00:27:46 +0000

In reply to Andrea. Yes that would be just fine.

By: Andrea

Andrea — Sat, 18 Aug 2012 15:41:58 +0000

Can any milk be substituted for almond milk?

By: Cecilia

Cecilia — Sun, 01 Jul 2012 14:50:57 +0000

This was really good! Just a hint of sweetness in the batter, and the fresh blackberries we used were incredible! Great job.

By: Brenda

Brenda — Sun, 10 Jun 2012 01:00:44 +0000

In reply to Jackie. It would be fine but might be best to give it a good whisk or blend again before pouring into dish.

By: Jackie

Jackie — Sun, 10 Jun 2012 00:49:46 +0000

I was wondering if you make this batter the night before and store it in the fridge will it be okay to use in the morning or does it need to be used right after mixing?

By: Brenda

Brenda — Sat, 02 Jun 2012 14:54:31 +0000

In reply to Debbi. I haven't tried it but I don't see why not.

By: Debbi

Debbi — Sat, 02 Jun 2012 14:52:05 +0000

Do you think almond flour could be substituted for all or part of the whole wheat?

By: Brenda

Brenda — Fri, 01 Jun 2012 15:05:48 +0000

In reply to Bonnie. Glad you liked them! In the directions the melted butter is melted in the pan while the oven is preheating then you pour your batter into the pan and bake.

By: Bonnie

Bonnie — Fri, 01 Jun 2012 14:08:12 +0000

I found you by accident and voted for you! I’m also lactose intolerant and my hubs is diabetic. I love this website!! Thanks so much! I tried these pancakes this AM and used white WW flour, put it in a deep dish pie plate ( is that OK?) and it took 25 mins to bake. Wasnt clear about the melted butter part….after melting, pour the batter on top?
I added maybe 1/2 ts cinnamon and we loved them. I will be trying many more of your recipes. Thanks for the good work!
God Bless!

By: Stephanie

Stephanie — Sat, 26 May 2012 00:31:27 +0000

In reply to Brenda. Goodness, you're quick! Thank you so much for the fast reply! :)

By: Brenda

Brenda — Sat, 26 May 2012 00:29:57 +0000

In reply to Stephanie. I'm sure any flour you have on hand will work just the same. :)

By: Stephanie

Stephanie — Sat, 26 May 2012 00:23:24 +0000

Well.. I don’t have any sort of pastry flour. Just whole wheat or all purpose. I DO have a ton of fresh frozen berries and I’d love to make a version of this. Can I substitue flour, or will it be too heavy? We don’t have allergies in the household, so I don’t normally look for special ingredients, though healthier is always okay! Thanks!

By: Linda

Linda — Thu, 24 May 2012 16:05:12 +0000

In reply to Brenda. Thanks! I am going to try this as a special memorial day weekend treat! I'm going to used frozen mixed berries - it has raspberry, blackberry and blueberries. I may even make some fresh (sugar free of course!) whipped cream to top them off!

By: Brenda

Brenda — Thu, 24 May 2012 00:26:44 +0000

In reply to Linda. Whole Wheat pastry flour is lighter than regular whole wheat flour. I'm sure you could also use gluten free flour. The dough just rises that way. I placed the batter first then dropped in the fruit.

By: Linda

Linda — Wed, 23 May 2012 19:55:45 +0000

What is pastry flour? Do you know if this would work with Gluten Free flour? Also, how did you get the dough on top – does it just rise that way, even though you only put it on the bottom?