I've never had these pancakes at IHOP, but I was happy to try them in the quest for a healthy, substantial pancake. I loved the hearty texture of these along with that signature flavor buttermilk gives; I wasn't sure if I noticed the tangy flavor other reviews described, at first, but realized that it did indeed have that "flavor" IHOP's pancakes do, so it made it very unique. I used a 1/4 cup unsweetened apple sauce in place of the oil and the pancakes were moist inside and not raw from the replacement. I also replaced the sugar with a few tablespoons I had of honey and a half a pureed banana to add some natural sweetness; the pancakes weren't as sweet as I imagine them being at IHOP, but I really liked the natural flavor the banana lent to it. These are really filling and a great recipe to share!
These really are just like IHOP's...which are my favorite! I used lemon juice milk in place of buttermilk. Chopped the nuts in my "mini-prep" (mini food processor) and ground the oatmeal in the mini-prep as well. I combined everything with a wisk instead of electic mixer. Worked perfectly!
I made these just for me so I wanted to make them as simply as possible. I used soy milk with 1 tsp of vinegar (worked great) and brown sugar Splenda. I did not process the oats but soaked them in the clabbered milk while I prepared other ingredients. I added 1 Tbsp steel cut oats and 1 Tbsp flax seed for more fiber. I also did not use a blender (I like a lot of texture) but mixed everything by hand. They turned out great! Next time, I may try using just egg white to make them even healthier
I just recently tried the Harvest Grain and Nut pancakes at IHOP, and went searching for the recipe the very next day! I love this recipe! I've made it using buttermilk and once using milk with vinegar added - using actual buttermilk works much better I think. I make a double batch and freeze them, then reheat in the microwave and it works out great for a healthy breakfast on those mornings when you're pressed for time. I use all walnuts (almond allergies) and they still taste great. I have a hard time flipping them, so make much smaller pancakes. I use an 1/8 cup as the ladle. My new breakfast favorite.
The flavor of these was good, but for whatever reason my batter turned out very thin. Not sure if this was normal or not, but with it being as thin as it was it spread quite a bit on the griddle. Thus the recommended 1/3 c. batter was WAY too much, and I had to cut it down to 1/8 c. batter just to be able to fit 4 pancakes on at a time. (Usually I cook 6 at a time using a 1/4 c. scoop.) Even after they were well browned on one side they were difficult to flip and threatened to fall apart each time. Sooo...not the pretties pancakes to serve, but like I said, the flavor was pretty good!
These pancakes are a definate keeper. I have made these twice; once as directed and once using 1/4 c. white flour and 1/4 c. wheat flour. I like it better with the white flour. I also did not blanch the almonds. I have been eating these almost every day for about 2 weeks, and they are still great.
We really liked this recipe. The texture was great. Mine were a little thin, but I think it's because I substituted skim milk for the buttermilk. Thanks for posting!
These pancakes are the most delicious I have ever had! Very satisfying. I slightly heaped the nuts and only chopped them lightly after toasting them - it gave the pancakes a wonderful texture. By the way, this recipe makes more than 4 pancakes (or 4 massive ones)
Excellent pancakes. These are the best pancakes we have ever had. We love that they are made with whole wheat flour. We didn't have any almonds, so we just used 6 tablespoons of walnuts. We will be having these again real soon.
When I followed the recipe, my pancakes were very dry and not very "cakey", even after adding additional buttermilk. We didn't eat them. I modified the recipe -- 3/4 cup oats; 1/2 cup all-purpose and 1/4 cup whole wheat flour; 1 T. corn meal; 2 eggs; 3 t. baking powder and no soda; and whole milk rather than buttermilk. I left out the sugar, because if you're using maple syrup, honey, or jam, you just don't need additional sweetness. I have been using pecan meal and toasted almond meal from King Arthur. And, as with ALL pancake batter, let it rest for at least 30 minutes before you use it.