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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
13
votes
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Prep Time
6
minutes
mins
Cook Time
8
minutes
mins
Total Time
14
minutes
mins
Course
Breakfast
Cuisine
American
Servings
4
Equipment
Griddle
Food Processor
Medium Bowls
Large Mixing Bowl
Hand Mixer
Ladle
Spatula
Baking Sheet
Ziploc Freezer Bags
Ingredients
1x
2x
3x
¾
cup
quaker oats
¾
cup
whole wheat flour
2
tsp
baking soda
1
tsp
baking powder
½
tsp
salt
1½
cups
buttermilk
¼
cup
vegetable oil
1
eggs
¼
cup
sugar
3
tbsp
blanched almonds
finely chopped
3
tbsp
chopped walnuts
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:
92
g
Calories:
432.7
kcal
Carbohydrates:
45.7
g
Protein:
11.8
g
Fat:
24.2
g
Saturated Fat:
3.5
g
Cholesterol:
50.2
mg
Sodium:
1127.8
mg
Sugar:
17.6
g
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