CopyCat IHOP's Harvest Grain & Nut Pancakes

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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

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.