Recipe by JustaQT
I got this from Restaurantfirstname.lastname@example.org
Top Review by MavsFoodie
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!
- 3⁄4 cup Quaker Oats
- 3⁄4 cup whole wheat flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1 1⁄2 cups buttermilk
- 1⁄4 cup vegetable oil
- 1 egg
- 1⁄4 cup sugar
- 3 tablespoons finely chopped blanched almonds
- 3 tablespoons chopped walnuts
Directions See How It's Made
- 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.