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-> Recipe Collection
-> Cakes, Cookies, and Muffins
Amarante
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Thu, May 25 2017, 10:09 am
More healthy version of pancakes. Per the notes, you can make in advance and freeze and then just nuke for a fast health delicious breakfast. When I freeze, I put a layer of wax paper in between each pancake which prevents them from sticking to each other so it's easier to remove them individually as needed.
Excerpt From: Todd Wilbur. “Super Duper Totally Authorized Top Secret Recipes eBook: 450 of Todd's Amazing Original Recipes for Cloning America's Favorite Brand-Name Foods.
IHOP Harvest Grain ‘N Nut Pancakes
The whole wheat flour and oats add more flavor to these popular pancakes, while the nuts pitch in for crunch and flavor in every bite. Take a break from bland traditional pancakes and make a breakfast that pacifies your pancake craving and leaves you feeling peppy.
¾ cup Quaker oats
¾ cup whole wheat flour
1/3 cup all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
1 ¼ cups buttermilk
1/3 cup whole milk
¼ cup vegetable oil
2 eggs
¼ cup granulated sugar
3 tablespoons finely chopped walnuts
“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.
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