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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (137g) Recipe makes 4 servings |
||
| Calories 433 | ||
| Calories from Fat 215 | (49%) | |
| Amount Per Serving | %DV | |
| Total Fat 23.9g | 36% | |
| Saturated Fat 3.5g | 17% | |
| Monounsaturated Fat 7.5g | ||
| Polyunsaturated Fat 11.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 56mg | 18% | |
| Sodium 1128mg | 47% | |
| Potassium 369mg | 10% | |
| Total Carbohydrate 45.8g | 15% | |
| Dietary Fiber 5.3g | 21% | |
| Sugars 17.8g | ||
| Protein 12.4g | 24% | |
Copycat IHOP Harvest Grain & Nut Pancakes
SERVES 4 -8
Ingredients
- 3/4 cup Quaker Oats
- 3/4 cup whole wheat flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups buttermilk
- 1/4 cup vegetable oil
- 1 egg
- 1/4 cup sugar
- 3 tablespoons finely chopped blanched almonds
- 3 tablespoons chopped walnuts
Directions
1
Lightly oil a skillet or griddle, and preheat it to medium heat.2
Grind the oats in a blender or food processor until fine, like flour.3
Combine ground oats, whole wheat flour, baking soda, baking powder and salt in a medium bowl.4
In another bowl combine buttermilk, oil, egg and sugar with an electric mixer until smooth.5
Combine dry ingredients with wet ingredients, add nuts and mix well with mixer.6
Ladle 1/3 cup of the batter onto the hot skillet and cook the pancakes for 2 to 4 minutes per side or until brown.
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- Course > Breakfast > Pancakes & Waffles
- Main Ingredient > Pasta, Rice & Grains > Grains
- Preparation > Time to Make > < 15 mins
- Preparation > Simple > Beginner Cook
- Preparation > Inexpensive
- Preparation > Equipment > Stove Top
- Preparation > Presentation > Served Hot
- Occasion > Seasonal > Fall
- Occasion > Seasonal > Winter
- Occasion > Brunch
- Occasion > Novelty > Copycat
- Occasion > Taste/Mood > Comfort Food
- Occasion > Taste/Mood > Sweet
- Dietary > Kid Pleaser
Featured Reviews for This Recipe
From: Lizzybea
On Jul 15, 2008
These are my favorite pancakes. I was so happy to find the recipe. They are almost identical to IHOP's. The first time I made the mistake of not chopping the nuts finely enough. Thanks for posting.
From: pheasant farmer
On Jan 22, 2005
Thank you so much - my husband who has lost 50 pounds following a "no refined carbs, no sugars" lifestyle hasn't had pancakes in ages as he doesn't like the Atkins-style mixes at all. These pancakes are terrific - they are light, tasty, and I would serve them to anyone. I added a touch of maple flavoring, and didn't even miss the syrup.
From: shimmerchk
On Aug 26, 2004
These were wonderful! Even my picky husband loved them and went back for seconds. I substituted Splenda for the sugar and ground the walnuts and almonds with the oatmeal in my food processor to create a more fine texture and it worked out beautifully. The pancakes were light and had a slightly nutty flavor with a great bit of tang from the buttermilk. Even though it takes a little effort to put the batter together the pancakes cook very quickly. We loved that the outside edges get just a bit crispy, even when we cooked them in a tiny bit of cooking spray. I know we will make these again and again! Thank you for sharing a healthy and delicious recipe.
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