Multigrain Pancakes

Multigrain Pancakes
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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 200.5
  • Total Fat: 9.4 g
  • Cholesterol: 20.3 mg
  • Sodium: 488.7 mg
  • Total Carbs: 25.8 g
  • Dietary Fiber: 2.1 g
  • Protein: 4.8 g

View full nutritional breakdown of Multigrain Pancakes calories by ingredient


Introduction

Although this isn't exactly a low-calorie breakfast, it tastes delicious and is healthier than regular pancakes.This is a recipe for anyone who likes IHOP's Harvest Grain n' Nut pancakes. Although this isn't exactly a low-calorie breakfast, it tastes delicious and is healthier than regular pancakes.This is a recipe for anyone who likes IHOP's Harvest Grain n' Nut pancakes.
Number of Servings: 10

Ingredients

    3/4 cups Quaker Oats
    3/4 cups whole wheat flour
    2 tablespoons white flour (we added more, or the pancakes were flat)
    2 teaspoons baking powder
    1 teaspoon baking soda
    1/2 teaspoon salt
    1 1/2 cups milk
    1/4 cup oil
    1 egg
    1/4 cup sugar (plus a little, or not sweet enough)
    (optional) 3 tablespoons finely chopped almonds
    (optional) 3 tablespoons finely chopped walnuts

Directions

Lightly oil a skillet or griddle and preheat it to medium heat.
Grind the oats in a blender or food processor until fine, like flour.
Combine oat flour, wheat flour, white flour, baking soda, baking powder, and salt in a medium bowl.
In another bowl combine milk, oil, egg, and sugar with an electric mixer until smooth. Combine dry ingredients with wet ingredients, add nuts and mix well with mixer.
Ladle 1/3 cup of batter onto hot skillet and cook the pancakes 2 to 4 minutes or until brown.

Serving Size: makes 10 or so 5-in pancakes

Number of Servings: 10

Recipe submitted by SparkPeople user JULIQW.