Best Copycat Ihop Harvest Grain Nut Pancakes Recipes
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
OAMC IHOP HARVEST GRAIN 'N NUT PANCAKES COPYCAT
This recipe is multiplied from AmyZoe's recipe to provide a large amount of mix (4 quart container). I break this recipe down so that the dry mix can be made ahead. If you want to make up all the pancakes at once and then freeze in batches with waxed paper between, you could do that too. We like to serve it with fruit or butter and syrup or peanut butter and syrup.
Provided by goodandtasty
Categories Breakfast
Time 4h15m
Yield 84 cakes or 7 batches, 42 serving(s)
Number Of Ingredients 19
Steps:
- 1. Grind the oats in blender or food processor (we use Magic bullet) until fine, like flour.
- 2. Combine oat flour, whole wheat flour, all-purpose flour, baking soda, baking powder, sugar, buttermilk powder, and salt in very large bowl.
- 3. Chop nuts if not done yet, then mix into dry mix.
- 4. If storing, store in well-sealed container. For 2 1/2 cups mix, add 1 1/4 cups water, 1/3 cup milk, 1/4 cup vegetable oil, and 2 eggs.
- 5. To prepare, lightly oil skillet or griddle and preheat to medium heat.
- 6. For batter, add water, milk, oil and eggs. Mix until well-combined. Batter will have lumps.
- 7. Ladle 1/3 cup of batter on hot skillet and cook pancakes for 1 to 3 minutes per side or until lightly brown. I flip pancakes after the edges start to firm and the center starts to bubble for the first side. I don't cook the second side as long as the first.
Nutrition Facts : Calories 369.9, Fat 17.3, SaturatedFat 2.9, Cholesterol 69.5, Sodium 747.4, Carbohydrate 43.3, Fiber 4.4, Sugar 12.7, Protein 12.5
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