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Harvest Grain and Nut Pancakes

These copycat IHOP pancakes are nutty, wholesome, and full of oats. Healthy pancakes without bananas!
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 5 minutes
Servings 4 people
Calories 378kcal

Ingredients

  • 3/4 cup old fashioned or whole oats 65g
  • 3/4 cup whole wheat flour 93 g
  • 1.5 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1.5 cups buttermilk see notes to prepare your own
  • 1/4 cup vegetable oil
  • 1 egg, room temperature
  • 3 tablespoon sugar
  • 3 tablespoon finely chopped walnuts 11 g
  • 3 tablespoon almond meal, almond flour, or finely chopped almonds 8 g

Instructions

  • In a blender or food processor, grind the oats into a fine powder, like flour. Add them to a large bowl, and mix with whole wheat flour, baking soda, baking powder, and salt by whisking well.
  • In the bowl of an electric mixer, add the buttermilk, oil, egg, and sugar. Beat until combined and a little frothy.
  • Add the flour mixture to the wet ingredients and stir until combined. Add the walnuts and almonds and stir again. until just mixed.
  • Heat a griddle or a skillet over medium high heat. Add a little bit of butter and once melted and hot, pour about 1/4 cup of the pancake batter into the skillet. Cook for 2-3 minutes a side until golden brown on each side, flipping the first side over once bubbles form and batter begins to dry up.
  • Enjoy with pure maple syrup or honey!

Video

Notes

To make your own buttermilk, add 1.5 tablespoon of vinegar to a measuring jug, topping up with enough milk to hit the 1.5 cup mark. Mix and let stand for 5 minutes until bubbly, then use.
To keep pancakes warm while you continue cooking up the rest of the batter, heat the oven to a low temperature of about 200 F (95 C), and place a large baking sheet in the oven. Once each pancake is cooked, place it in the oven to hold its temperature until you're done with the remaining batter. Works like a charm!
Storing leftovers: Leftover pancakes can be stored tightly covered in the fridge for 2-3 days, or in the freezer up to 3 months. Reheat gently in the microwave.

Nutrition

Calories: 378kcal