Healthified IHOP Pancakes

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 112.6
  • Total Fat: 4.8 g
  • Cholesterol: 38.2 mg
  • Sodium: 231.0 mg
  • Total Carbs: 14.1 g
  • Dietary Fiber: 2.2 g
  • Protein: 4.6 g

View full nutritional breakdown of Healthified IHOP Pancakes calories by ingredient


Introduction

I've been making pancakes based on an IHOP copycat recipe for several years, and I've experimented quite a bit to improve the healthfulness. These are packed with fiber, omega-3s, and protein but are still relatively low-cal. They're my favorite weekend brunch - hope you like 'em. I've been making pancakes based on an IHOP copycat recipe for several years, and I've experimented quite a bit to improve the healthfulness. These are packed with fiber, omega-3s, and protein but are still relatively low-cal. They're my favorite weekend brunch - hope you like 'em.
Number of Servings: 10

Ingredients

    1 1/4 cups Whole Wheat Flour
    1 t. baking soda (generous/heaping)
    3 T. Granulated Sugar (optional)
    1/4 t. salt
    1-2 T. ground flax seed
    2 large eggs
    1 1/4 c. lowfat buttermilk
    2 T. Smart Balance oil

Tips

Enjoy with bananas, berries, yogurt, jam, or syrup. Try adding pumpkin pie spice in the fall, or substitute half of the buttermilk for light eggnog during the holidays for a richer treat!


Directions

Start preheating a nonstick skillet.

Add the first five ingredients to a medium to large mixing bowl, then whisk together.

Add the eggs, buttermilk, and oil, and whisk until well combined.

Pour roughly 1/4 cupfuls onto preheated griddle or skillet and flip when bubbles form on top. Pancakes are done when golden brown on both sides.

Serving Size: Makes about 10 4-inch pancakes

Number of Servings: 10

Recipe submitted by SparkPeople user ELLE_EMENOPE.