IHOP Harvest Grain N Nut Pancakes

By srumbel

Wholesome grains and nuts get it on in this clone for the signature pancakes from the countrys largest pancake chain. The whole wheat flour and oats add more flavor, while the nuts pitch in for a crunch in every bite. Take a break from gummy, bland traditional pancakes. Make a breakfast that pacifies your pancake urge, and leaves you feeling peppy.
from top secret recipes todd wilbur

Ingredients

• 3/4 cup Quaker oats
• 3/4 cup whole wheat flour
• 1/3 cup all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/4 cups buttermilk
• 1/3 cup whole milk
• 1/4 cup vegetable oil
• 2 eggs
• 1/4 cup granulated sugar
• 3 tablespoons finely chopped blanched almonds
• 3 tablespoons finely chopped walnuts

Preparation

Step 1

1. Lightly oil a skillet or griddle and preheat it to medium heat.

2. Grind the oats in a blender or food processor until fine, like flour.

3. Combine oat flour, whole wheat flour, all-purpose flour, baking soda, baking powder and salt in a medium bowl.

4. In another bowl combine buttermilk, milk, oil, eggs and granulated sugar with an electric mixer until smooth. Combine dry ingredients with wet ingredients, add nuts and mix well by hand.

5. Ladle 1/3 cup of the batter onto the hot skillet and cook the pancakes for 1 to 3 minutes per side or until brown.

Makes 12 pancakes.

Tidbits: You can cover and freeze these after they cool. To reheat, just put a stack in the microwave on high for 1 to 2 minutes.

Calories: 180