Ihop Harvest Grain 'n Nut Pancakes |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I got this recipe from Top Secret Recipes by Todd Wilbur.From I didn't blend the oats or blanch the almonds (too much work first thing in the morning). I threw a splash of vinegar into the milk to make my own buttermilk. This is a hearty pancake with a sweet flavor and a nice crunch. If you're wanting to eat a little healthier but you're afraid healthy means bland, this is a great recipe. Plus, you can freeze these after they cool and reheat any leftovers in the microwave. Ingredients:
3/4 cup 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 blanched almonds, finely chopped |
3 tablespoons walnuts, finely chopped |
Directions:
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.
5. Combine dry ingredients with wet ingredients, add nuts and mix well by hand.
6. 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.
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