COPYCAT IHOP HARVEST GRAIN & NUT PANCAKES
Make and share this Copycat IHOP Harvest Grain & Nut Pancakes recipe from Food.com.
Provided by JustaQT
Categories Breakfast
Time 10m
Yield 4-8 serving(s)
Number Of Ingredients 11
Steps:
- 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 ground oats, whole wheat flour, baking soda, baking powder and salt in a medium bowl.
- In another bowl combine buttermilk, 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 the batter onto the hot skillet and cook the pancakes for 2 to 4 minutes per side or until brown.
Nutrition Facts : Calories 432.7, Fat 24.2, SaturatedFat 3.5, Cholesterol 50.2, Sodium 1127.8, Carbohydrate 45.7, Fiber 5, Sugar 17.6, Protein 11.8
LEE'S WHOLE WHEAT AND NUT PANCAKES
My daughter hates pancakes but she LOVES these ones. Whole wheat, oats, almonds, pecans, sunflower seeds and wheat germ.
Provided by Calee
Categories Breakfast
Time 26m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Mix oats, whole wheat flour, flour baking soda baking powder, salt sugar, almonds, pecans, sunflower seeds, wheat germ together in food processor pluse until nuts and seeds are finely ground. Transfer to bowl.
- In small bowl combine buttermilk egg and oil whisk together.
- Mix butter milk mixture with dry ingredients stir well.
- Lightly oil griddle. With a 1/3 cup measuring cup pour batter onto hot griddle. Cook til lightly browned and flip.
- Serve with maple syrup or topped with fresh fruit.
Nutrition Facts : Calories 216.3, Fat 11.2, SaturatedFat 1.5, Cholesterol 19.3, Sodium 405.9, Carbohydrate 23.9, Fiber 3.1, Sugar 6.6, Protein 6.8
WHOLE GRAIN AND NUTS PANCAKES
These healthy whole grain pancakes taste are high in fiber and low in fat. This recipe is also reduced in sodium as well.
Provided by gotterv
Categories Breakfast
Time 1h20m
Yield 14 Pancakes, 14 serving(s)
Number Of Ingredients 11
Steps:
- 1. Preheat non-stick skillet or griddle to medium heat.
- Grind oats in blender or food processor until the consistency of flour.
- Add whole wheat flour, all-purpose flower, baking soda, baking powder and salt substitute and process until fully mixed. (Can be mixed by hand if desired).
- In another bowl, combine yogurt, milk, eggs and sugar with an electric mixer until smooth a bubbly.
- Add dry ingredients and mix well by hand.
- 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.
Nutrition Facts : Calories 113.7, Fat 4.9, SaturatedFat 0.5, Cholesterol 0.6, Sodium 116.4, Carbohydrate 14.7, Fiber 1.8, Sugar 3.1, Protein 4
WHOLE GRAIN PANCAKES
Delicious and healthy whole grain pancakes. I love these topped with berries and yogurt.
Provided by Jennifer Goss
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- In a large bowl, stir together the whole wheat flour, oats, cornmeal, flaxseed meal, brown sugar, baking powder, and baking soda. Pour in buttermilk and egg. Stir just until smooth.
- Heat a large skillet or griddle over medium heat. Coat with cooking spray. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter.
Nutrition Facts : Calories 306.1 calories, Carbohydrate 53.2 g, Cholesterol 51.4 mg, Fat 5.9 g, Fiber 6.5 g, Protein 12.7 g, SaturatedFat 1.5 g, Sodium 440 mg, Sugar 16.3 g
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