IHOP Harvest Grain & Nut Pancakes
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 286.4
- Total Fat: 15.1 g
- Cholesterol: 55.0 mg
- Sodium: 1,420.0 mg
- Total Carbs: 32.0 g
- Dietary Fiber: 2.7 g
- Protein: 7.9 g
View full nutritional breakdown of IHOP Harvest Grain & Nut Pancakes calories by ingredient
Introduction
Modified with skim milk an less oil and nuts. Also increased the oats. Not fluffly type pancakes but very tasty. Modified with skim milk an less oil and nuts. Also increased the oats. Not fluffly type pancakes but very tasty.Number of Servings: 4
Ingredients
-
1 cup Quaker Oats
3/4 cup whole wheat flour
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2cups buttermilk or 1 1/2 TBS white vinegar diluted to 1 1/2 cups with skim milk
1/8 cup canola oil
1 egg
1/4 cup sugar
1/4 chopped pecans
Directions
1. Lightly oil a skillet or griddle, and preheat it to mediuim heat.
2. Grind the oats in a blender or food processor until fine, like flour.
3. Combine ground oats, whole wheat flour, baking soda, baking powder and salt in a medium bowl.
4. In another bowl combine buttermilk, oil, egg and sugar with an electric mixer until smooth.
5. Combine dry ingredients with wet ingredients, add nuts and mix well with mixer.
6. Ladle 1/3 cup of the batter onto the hot skillet and cook the pancakes for 2-4 minutes per side or until brown.
Number of Servings: 4
Recipe submitted by SparkPeople user VENOMGAL.
2. Grind the oats in a blender or food processor until fine, like flour.
3. Combine ground oats, whole wheat flour, baking soda, baking powder and salt in a medium bowl.
4. In another bowl combine buttermilk, oil, egg and sugar with an electric mixer until smooth.
5. Combine dry ingredients with wet ingredients, add nuts and mix well with mixer.
6. Ladle 1/3 cup of the batter onto the hot skillet and cook the pancakes for 2-4 minutes per side or until brown.
Number of Servings: 4
Recipe submitted by SparkPeople user VENOMGAL.