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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 202.6
  • Total Fat: 12.0 g
  • Cholesterol: 2.3 mg
  • Sodium: 213.0 mg
  • Total Carbs: 20.7 g
  • Dietary Fiber: 2.7 g
  • Protein: 5.4 g

View full nutritional breakdown of CopyCat IHOP's Harvest Grain & Nut Pancakes calories by ingredient
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CopyCat IHOP's Harvest Grain & Nut Pancakes



Introduction

I tried these today at IHOP and they were delicious! This recipe is just modified to be a little healthier. I tried these today at IHOP and they were delicious! This recipe is just modified to be a little healthier.
Number of Servings: 8

Ingredients

    3/4 cup Quaker Oats
    3/4 cup whole wheat flour
    2 teaspoons baking soda
    1 teaspoon baking powder
    1 1/2 cups 1% milk
    1 tablespoon lemon juice
    1/4 cup canola oil
    1 egg white
    1/8 cup sugar
    1 packet Splenda
    1/8 cup finely chopped almonds
    1/8 cup chopped walnuts
    1/8 cup chopped pecans

    **Other nuts may be substituted for the almonds, walnuts, or pecans*

Directions

*Makes 8 pancakes*

1. To prepare the "buttermilk" (you may use nonfat buttermilk if you have some), warm the milk in the microwave in 30 second intervals until it is warmed through.
2. Add the lemon juice and let it sit for 5 minutes. Set aside.
3. Lightly oil a skillet or griddle, and preheat it to medium heat.
4. Grind the oats, almonds, and walnuts in a blender or food processor until fine, like flour.
5. Combine ground oats, almonds, walnuts, and pecans with the whole wheat flour and baking powder in a medium bowl.
6. In another bowl, combine the buttermilk-like mixture, oil, egg and sugar with an electric mixer until smooth.
7. Combine dry ingredients with wet ingredients,and mix well with mixer.
8. Laddle 1/3 cup of the batter onto the hot skillet, and cook the pancakes for 2 to 4 minutes on each side or until brown.
9. Serve by itself or with sugar-free syrup. Enjoy!

Number of Servings: 8

Recipe submitted by SparkPeople user EAGLES17.






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Member Ratings For This Recipe

  • Loved this pancake recipe. Even the kids (boys, 3 and 4 ) loved it. I used my blender to make sure there were no lumps. - 11/19/10

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  • I loved this recipe. However, I could taste the baking soda/powder, so next time I will reduce the amount. But they were very good. - 8/25/08

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  • I can't wait to try this. I always get the Harvest Grain and Nut pancakes at IHOP now since they stopped making potato pancakes. Thanks so much for creating this recipe. - 7/5/08

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  • My husband actually liked these better than the original because I didn't grind the nuts to a powder. The only thing is that IHOP lists these as 180 cal and 9g fat each, so I think they're lying because this version is less real sugar and no egg yolk. Unless they use fake stuff. - 5/4/08

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  • I just had IHOP's pancakes last weekend and wanted to make a lower fat version at home. This really, REALLY fit the bill. My only changes: 1/4 cup splenda, 1/4 cup almonds, and 1/4 cup walnuts instead of what was called for. This is going to be a staple! Rich, nutty, and flavorful! Perfect! - 2/29/08

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