Copycat Harvest Grain Nut IHOP Pancakes

Copycat Harvest Grain Nut IHOP Pancakes Recipe



Copycat Harvest Grain Nut IHOP Pancakes Recipe. Is it just me, or does the idea of a pancake breakfast sound like pure bliss? There’s something about that warm fluffy goodness that just makes my day better. I’m not alone in this opinion either- pancakes are one of America’s favorite breakfasts!

The best part about these pancakes is that you can have them any time of day because they are not super sweet like many other pancake recipes out there. They also use ingredients you probably already have at home- what more could you want? If this sounds like something your family would enjoy, give it a try!

A healthier version of the classic breakfast made with quaker oats, whole wheat flour, baking soda, baking powder, salt, buttermilk, vegetable oil, eggs, sugar, blanched almonds, and chopped walnuts.

Perfect for breakfast or dinner. They are quick and easy, and ready in 14 minutes. Your family will love these pancakes. Each pancake only has 92 calories.

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Closeup of Copycat Harvest Grain Nut IHOP Pancakes on a white plate



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Copycat Harvest Grain Nut IHOP Pancakes on a white plate with a fork beside it.


If you need to change the amount of servings the recipe will make, click on the number of servings in the section under the “Print Recipe” bar, and move the slider up or down to change the number of servings you want. Or to double or triple the recipe, click on the 2x or 3x next to “Ingredients”.

Copycat Harvest Grain Nut IHOP Pancakes on a white plate

Copycat Harvest Grain Nut IHOP Pancakes

Nesting Lane Indulge
Copycat Harvest Grain Nut IHOP Pancakes Recipe. A healthier version of the classic breakfast. Perfect for breakfast or dinner. They are quick and easy, and ready in 14 minutes. Your family will love these pancakes. Each pancake only has 92 calories.
5 from 12 votes
Prep Time 6 mins
Cook Time 8 mins
Total Time 14 mins
Course Breakfast
Cuisine American
Servings 4

Ingredients
  

Instructions
 

  • Prepare a griddle or skillet by lightly oiling.
  • Preheat to medium.
  • In a food processor, add oats and grind to a fine flour.
  • In a medium sized mixing bowl, add the ground oats, whole wheat flour, baking powder, baking soda, and salt. Stir to mix well.
  • In a large sized mixing bowl, add buttermilk, egg, vegetable oil, and sugar. Using a hand mixer, combine until smooth.
  • Slowly mix the dry ingredients into the wet ingredients.
  • Add almonds and chopped walnuts and using a hand mixer, mix in.
  • When the griddle is hot, use a ladle and scoop ⅓ cup at a time onto the hot griddle.
  • Cook pancakes for approximately 2 – 4 minutes or until the underside is browned.
  • Using a spatula, carefully flip and cook another 2 – 4 minutes or until the underside is browned.
  • Serve immediately.

To Freeze:

  • To Freeze: Place in a singe layer on a baking sheet. Place in freezer for 2 or 3 hours.
  • Place in ZipLoc freezer bags.

Notes

Servings Per Recipe: 4

Nutrition

Serving: 92gCalories: 432.7kcalCarbohydrates: 45.7gProtein: 11.8gFat: 24.2gSaturated Fat: 3.5gCholesterol: 50.2mgSodium: 1127.8mgSugar: 17.6g
Tried this recipe? Let us know what you think!Mention @nestinglaneindulge or tag #nestinglaneindulge!

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