Grain and Nut Whole Wheat Pancakes
If you like Harvest Grain N' Nut pancakes, I have the recipe for you. Nutty, moist and tasty pancakes! This is the BEST pancake recipe I've tried, and I've tried many...
If you like Harvest Grain N' Nut pancakes, I have the recipe for you. Nutty, moist and tasty pancakes! This is the BEST pancake recipe I've tried, and I've tried many...
I made these exactly according to the recipe, and while I enjoyed the taste, I found them to be so dry! We had to use so much syrup to enjoy them that I'm pretty sure it cancelled out the healthy benefits of the pancakes! Since we enjoyed the taste, I think I'll try making them again (with a couple of changes to attempt getting a more moist result.) If that doesn't work out, I'll probably try another recipe the next time. **Update: I tried these again replacing the 1/4 c. oil with 1/2 c. applesauce, used 2 eggs and added 1 tsp. cinnamon and 1 tsp. vanilla, and liked them MUCH better - moist and yummy!Read More
I made these exactly according to the recipe, and while I enjoyed the taste, I found them to be so dry! We had to use so much syrup to enjoy them that I'm pretty sure it cancelled out the healthy benefits of the pancakes! Since we enjoyed the taste, I think I'll try making them again (with a couple of changes to attempt getting a more moist result.) If that doesn't work out, I'll probably try another recipe the next time. **Update: I tried these again replacing the 1/4 c. oil with 1/2 c. applesauce, used 2 eggs and added 1 tsp. cinnamon and 1 tsp. vanilla, and liked them MUCH better - moist and yummy!
My husband loves IHOP's Harvest Grain 'N' Nut pancakes, so I decided to give these a whirl for Father's Day. They were a big hit, and I loved them too! I made the recipe exactly as posted, except for having to make a substitution for buttermilk (lemon juice in milk), and it was fabulous! The pancakes were moist, hearty, and tasty! I served them with butter pecan syrup (you can buy an extract from Watkins or a similar company), and the whole family just loved it. My husband also likes to top his with sliced bananas, which is a yummy option. Just a note: some reviewers seemed to have trouble with the amount of liquid in the recipe. I'm in Utah, where the climate's pretty dry, and my batter turned out thick. We're also at a higher altitude, but I don't know if that makes any difference in this particular instance. Because these recipes are submitted from all over the country, where climates and altitudes vary greatly, the recipes on this site may not turn out exactly as you expect. Adjustments may need to be made. Enjoy this recipe!!
I have been making pancakes similair to these for years and they are a wonderful and a delicious alternative to sugar-laden breakfast cereals. This recipe is also open to some wonderful flavour boosters such as cinnimon,vanilla extract and two tablespoons of frozen orange juice concentrate which compliments the whole wheat. The addition of about 1/2 cup of bran and wheat germ ensures an excellent and healthy breakfast!! A good idea though, is to use two rather than one egg which ensures a less dry pancake.
I love this recipe and have made it twice for family on weekend mornings. However, I subsituted plain fat free yogurt for the buttermilk, applesauce for the oil, and splenda for the sugar and they still were fantastic! This will be a family favorite. Thanks!
Amounts for the oats and flour have been revised per the submitters request.
I have been making pancakes for my little ones for a long time and this is the best recipe by far! Some changes for our taste: Subbed applesauce for oil, cut buttermilk to 1 1/4 cup and milk to 1/2 cup and cut the sugar in half. I also added wheat germ and brewer's yeast for nutrition. They came out so fluffy and moist! The batter was almost like muffin batter (we like our pancakes thick!). finally, we dropped frozen blueberries onto the pancakes once we laddled them in the pan (got this tip from a friend and it makes for much better pancakes then if you just mix the blueberries in the batter.
Great-tasting pancakes. Pay attention to the review left on 4/27/2005 by the AUTHOR of the recipe- use 1.5 cups oats and 1.5 cups flour! I used mostly whole-wheat pastry flour. I just now noticed that I totally forgot the veggie oil, and they still turned out great! Even with the additional flour and oats, the batter was really thin, so I added 3 heaping TBS whole wheat flour. I also added another egg, like some other reviewers. Next time I would add more nuts, as I would have liked more.
These were great, taste like something from an upscale restaurant. I tried this with walnuts and pecans. The walnuts were better. Also added flax seed. The batter is thick. I would make the pancakes small, easier to turn and they are cooked through. The bigger cakes were doughy in the middle.
TIP-Sift and mix well the dry ingredients before adding the wet, as that will distribute salt and baking soda throughout the mix. These pancakes are going to be more dense/moist than white flour counterparts, but are much more healthy. This is a good base for adding fruits, spices or nuts! A very hearty breakfast pancake!
Wow! Sooo good - I'm just making up a second batch now because my family ate out the freezer stash. They were a little sweet for my tastes - I drop down to 3 Tbsp sugar. Thank you so much! I'm sure this will be a staple with us :)
This is the best whole grain pancake recipe I've ever made! I loved them. I made them the night before (you can do so by mixing in all ingredients but the B. Soda, that should be added right before cooking) and like others found them thick, but I think the over night sitting made them thicker, so I added another egg and some more milk and they were fabulous. While cooking I dropped in Banana slices and omitted the nuts because I was making them for 8 of my nieces and nephews (all under age 10) while we were all visiting my folks. They were a big hit with kids and parents alike! I will definitely make these again.
The original recipe yield is off on this one. Cut it in half if you want the original yield of 12 (good size) pancakes, otherwise you will have twice as much as you need. Or make the full batch and freeze the extras for a convenient weekday breakfast. Some reviewers found the batter thin - it is. But as the recipe directs, make your batter and then heat up your griddle. By the time it's hot, the batter will have thickened up - the wheat and oat flours need time to absorb liquid. My review is for this recipe as written, save for cutting it in half. The pancakes were very sweet, without quite the flavor I would have expected, given the amount of salt and sugar. They are moist, as promised. I might make these again, substituting some roasted flaxmeal for part of the flour, for a truly nutty taste, but I'm not crazy about the amount of oil, sugar and salt in this recipe, given the lack of a difference (in my opinion) they make here.
I followed previous reviewers' advice and doubled the egg, used applesauce instead of oil, and lemon juice and 2% milk in place of buttermilk. Also added cinnamon and vanilla. Much healthier and so yummy!!! Also I didn't grind down the oatmeal. Still came out fine.
So yummy. I could eat them w/o syrup, coming from someone who sees pancakes as a syrup delivery mechanism.
These are delicious and healthy. I love that no white flour is involved, but they aren't heavy or heavy-tasting. A great way to please your kids without sacrificing nutrition. I did add an extra egg and applesauce instead of oil, plus some vanilla and chinese 5 spice powder for flavor.
My family loves these pancakes. I have even used stone ground oatmeal and let it soak a few minutes in the buttermilk to soften. I also add cinnamon. Very good.
I made these this morning and substituted olive oil for the vegetable oil and honey for the sugar and had no problems with flavor or dryness. Other tasty add-ins are raisins, craisins, dried blueberries, chopped figs, etc.
Amazing! I only added 1/4 cup sugar, and it was great. Next time I will try substituting applesauce for the oil and stevia for the sugar to make this recipe completely healthy. I'm sure the applesauce will be great, but I'm curious to see how the stevia tastes in this recipe.
Fantastic recipe. Like other reviewers, I used 2 eggs instead of 1 and substituted the vegetable oil for olive oil. I also added chopped pecans & a tsp of cinnamon. Topped the pancakes with sliced bananas and warm maple syrup. The end result: YUM!
Oh yum! My favorite thing to get at IHOP is the Harvest Grain and Nut pancakes but we don't go there often and I miss the pancakes. These were better. I added some extra egg since I had to change the recipe yield to 8 and it called for 1 1/4 egg. So I just used 2, also added some vanilla. My husband and kids also loved these. Hubby says they are "Awesome!" I'll be making these again.
Absolutely the BEST pancakes ever - moist, tender, yummo. I will never make plain pancakes again. These were just like the IHOP version. The only things I did differently was used 2 eggs according to other suggestions. I used 1 c. whole wheat and 1/2 c. white flour because I didn't have enough whole wheat. And I used powdered buttermilk made according to pkg. directions to = 1 1/2 c.
These pancakes are great! They are very hearty, but not heavy. We liked it better with some roasted almonds and walnuts (any nuts) blended up with the oatmeal: that way the nutty flavor is in every bite. I also sprinkle on some blueberries for added nutrition and flavor- but the pancakes are just as good without them. I definitely recommend this recipe over any other whole-wheat or whole-grain pancake recipe I have tried.
These were delicious! These are my favorites when I eat at IHOP. I actually did take out some of the oil, using 2 T oil and 3 T unsweetened applesauce in place of the 1/4 cup. They remained very moist and light. I also toasted the nuts before adding to the batter.
I made these today for my family and we all liked them! Even my picky eaters thought they were good - score! I made a few adjustments for health reasons, but the base recipe is still great. I used 1/2 c. flax meal in place of 1/2 c. whole wheat flour. I omitted the oil and sugar altogether and used 1/2 c. unsweetened applesauce instead. And I also used 2 egg whites in place of the egg. Finally, like others, I added 1 tsp. each cinnamon and vanilla. The result was a moderate batter (thicker toward the end of the bowl - keep stirring each time you ladel out batter!) that cooked up evenly and moist, not overly sweet. They were great topped with applesauce or syrup. Thanks for this great recipe!
This has become a Sunday tradition at our house. They are wonderful as is, but I've also experimented some with the recipe. I don't grind the oats. The "old fashioned" (not even quick cook) are fine whole. If the batter sits for maybe 5 minutes, the liquid absorbs better. I also add an extra egg as suggested by other reviews. I usually don't have buttermilk, so add skim or 2%. Cinnamon and blueberries are a wonderful addition. The batter handles ground flax seed & wheat germ well too. We eat topped with honey. We've started making a double batch to have a few for weekday mornings. Enjoy!
I need to make these again! Stumbled across them in my recipe box, but I remember how excellent they are. Very nutty and sweet.
We have pancakes every Wednesday morning, and I don't think I have made the same kind in over a year. These were one of our favorites and have gone into the keep pile (if I ever stop looking for a new recipe each week).
We used some of the changes suggested by reviewer Mommy, and it was great. We subbed 1/2 cup applesauce for the 1/4 cup oil, and used 2 eggs instead of one. I might knock back the amount of applesauce just slightly, but it was still great. My husband said this would be great with bananas in it.
I wasn't sure how the kids would like this recipe with it be so healthy and all...but the really enjoyed it. I even made it for my weekly coffee get together and it was a huge hit with the ladies. I used maple praline syrup (sugar free) and added bananas to the top. These are even great made the night before and reheated the next day. Just add a little cup of water to the microwave when heating up to keep the pancakes moist.
Not as fluffy as the pancakes at I-Hop.
O.M.G.!! My new favorite pancake recipe. These are excellant and do taste like the famous ones. Using a very full 1/3 c. pour I got 14 pancakes. The only thing I did different was to run 1/2 c. of walnuts through the food processor and processed them into fine pieces and added them to the dry ingredients. Pecans would be excellant too. I cooled the leftovers on a rack and when completely cooled I wrapped and froze. Easy to reheat in the microwave. Follow the recipe and instructions and you shouldn't be disappointed.
These pancakes tasted like baking soda and they were too heavy.
I love these pancakes at IHOP and these tasted just like them!! I did not have any buttermilk, so I made my own with 1 Tablespoon White Vinegar to 1 Cup Milk, and they turned out GREAT!!
This is a great recipe. I added diced apples and a little nutmeg.
These are a week-end favorite in our household. My son even like's them without any additional toppings. Recently I found myself without buttermilk. I remembered that my mother would subsitute 1 cup butter milk with just shy of one cup milk plus 1 TBSP. white vinegar. Let the milk and vinegar sit for 5 minutes before adding to dry ingredients. I used just under two cups milk plus two TBSP. of white vineagar for 6 servings. No additional milk was needed. I found this batter actually better in consistency than the orginal recipe that called for buttermilk. Also, there was no discernable difference in taste between the two methods. Now I don't have make sure we have buttermilk in the house to make these goodies!
Love these! A favorite for sure.
I've been making this recipe for about a year and they are definitely a favorite for my family of 6.I go easy on the milk (to keep the batter thick enough), add an extra egg and use 2 tsp. baking powder and 1 tsp. baking soda to turn out light fluffy pancakes.I also add in about a 1/2 cup of pecans,(instead of the walnuts)about half way through the process of grinding the oats. It seems to distribute the flavor more. These are WONDERFULL! Thank you for the recipe MYLEEN.
Love these, family loves them, friends love them. They are especially good with fresh fruit syrup. We have not made any other pancakes since finding this recipe. I spread a little PB and Jam on the leftovers for a sandwhichs the next day. Have not had anyone not like them yet. What a great alternative to regular pancakes. I did cut the sugar down to 1/4 cup and you can't tell. Thinking about cutting out a bit more sugar. Highly recommend to at least try.
Loved this - thanks! To make oatmeal, I just whizzed some porridge oats in the blender (having googled images to find out what the British English translation of 'old-fashioned oatmeal' is!). Instead of buttermilk, used some skimmed milk with a bit of lemon juice and half a large pot of plain yoghurt. Pancakes rose beautifully. Tried whizzing some nuts in the blender too - this gave a nutty taste with a smooth texture. Other variations we liked were: added some dessicated coconut, frozen blueberries, and mashed banana. All this made it very filling. Served with a scoop of vanilla ice-cream plus sliced bananas and honey and a sprinkle of cinnamon sugar for a treat. Also works well with a spoonful of creamy yoghurt plus more fruit, for breakfast. To make it healthier, I cut the oil a bit and it didn't seem to affect the taste, and reduced the sugar & subbed honey for it. I wouldn't put olive oil in this, as it's got a strong savoury taste. I used rapeseed oil (called Canola oil in the US), as it has a neutral taste and is very healthy.
These are our favorite pancakes so far. I used coconut oil instead of vegetable oil, but I left out the nuts since my girls don't like them. I sprinkled blueberries on top while they cooked. Next time I'm going to try them with even less sugar. The fruit and syrup make them sweet enough.
These are fantastic!! Wonderful for my diabetic husband. I halved the recipe since it was only he & I eating them. Used just a bit of Turbinado Sugar & a bit of Splenda. I wish I had not read the reviews that thought it was runny, I used a tad bit less milk & after the batter sat for couple of minutes, the old fashioned oats had soaked up all the milk & it was too thick. I used a tad bit less baking soda & powder and made sure they were both totally incorporated into the flour. Added dark ground flaxseed & Texas Pecans for the walnuts. We ate it with Braum's Sugar free syrup & they were so delish and filling. I also used my blender to incorporate the wet ingredients since it was already out.
After trying tons of different whole grain recipes and tossing waaaaay too many "hockey pucks" into the garbage, I believe we have finally found a winner. Like other reviewers I used 2 eggs, but other than that I followed the recipe. It makes a huge batch, so next time I will omit the sugar. 1/3 cup in that quantity of batter really shouldn't make that big of a difference. Also, if you are really into whole grains, you can either do a coarse blend for the oats rather than turn them into a flour or don't blend them at all. Obviously if you do decide to not blend the oats I would let the final batter sit for 5-10 minutes to let them soften a bit. If a little extra sugar and whole grains are things that you don't care too much about then keep this recipe as-is (except for the eggs) and you will be very happy.
Favorite 'healthy' pancake recipe! Halfed the recipe and still used 1 whole egg. Ground up oats with 1 tblsp almonds and 1 tblsp walnuts. Used skim milk- 1 1/4 cup- and added 1 tblsp apple cider vinegar for buttermilk sub. Also used applesauce in place of oil. Had a really nice fluffy texture, but super filling, and did I mention delicious and nutritious! Made 5 generous sized pancakes (1/2 cup batter per pancake).
I made these a week ago and can say this is the closest recipe to the IHOP one. I have tried the Copycat recipe and it always had a bad baking powder aftertaste. This recipe is a keeper.
These turned out GREAT. I had to add a little more milk because my batter was a bit thick, but other than that.....YUM! For those who don't have a food processor, I ground the oats in the blender with the "ice crushing" feature. Worked great for me. I used the Maple Butter from this site on top of the pancakes. Very good. I would make these again in a heartbeat. I have to give it a lower score because my kids didn't care for them at all. And really, they are the reason I cook pancakes at all. They are better for grownups, not so much for kids.
These were delicious!! I used spelt flour. The kids loved them.
Love these pancakes, just like Ihops. I added an extra egg for fluffyness, otherwise followed exact.
Love this recipe!! Add lemon juice to milk instead of buttermilk because that's what I usually have on hand. Recipe as is BARELY feeds my family of six. I also just use oat flour rather than process my own.
These were delicious! I had to substitute olive oil for the vegetable oil, and I added a bit of cinnamon and vanilla extract. I didn't grind the oatmeal completely so the pancakes had an extra chewiness to their texture--which we loved! They reheat fairly well but were a little dry. Still, it's a wonderful pancake recipe, and the health benefits outweigh the dryness. Next time I make these, I may add some mashed banana or applesauce. My daughter proclaimed them "the best pancakes ever!" when served with fresh strawberries and light syrup!
This a favorite at our house! I have modified the recipe slightly .. substitute 2 Tbl splenda brown sugar for the sugar,add 3 Tbl chopped almonds and 3 Tbl choppen pecans. I usually make up several batches of dry ingredients to have on hand. Just add egg, oil and buttermilk (skim milk + 1 Tbl vinegar). We also use sugar free syrup.
This pancake is very very good. Given its high grain content, it's surprisingly moist. I did use no sugar added applesauce instead of the oil and I added 2 TBS of flaxseed and it was still very tasty. I thought having crunch in my pancakes was a little odd so next time I may throw the walnuts in the food processor for a finer chop but otherwise I'll make these again the same way. We topped them with fresh strawberries instead of syrup.
I used vanilla yogurt instead of buttermilk and I also used apple sauce instead of oil...probably a big mistake... Did not like the texture of these pancakes. I felt like it tasted like a huge oatmeal cookie.
These are delicious and worthy of every drop of real maple syrup.
I've been looking for a good whole grain pancake recipe and couldn't find one we really liked before this one. The flavor reminds me of a good,healthy muffin. I did take the advice of previous reviewers and made the following adjustments: 2 eggs, 1 tsp. vanilla, 1/2 tsp. cinnamon. I had to use Splenda instead of sugar, used 1% milk and added a bit more walnuts because we love them. Since we only eat whole grain I thank you for allowing us to have pancakes for breakfast again.
You do need to increase the flour and oats to 1.5 cups each, as mentioned by another reviewer. These came out really good! Similar to the ones at IHOP, which I love! Will make again and again!
These are great! I did as another suggested and added 1 more egg and subbed 1/2 cup applesauce for the 1/4 cup oil. I also added vanilla and cinnamon for spice. Thanks!
Great recipe! This is my first time making wheat pancakes and these were great! Everyone loved them. There were a bit clumpy (bulky), but regardless the taste was spot on! I will be making these again. Thanks!
We make these once a week. We always have leftovers and they freeze well for a weekday morning. The only thing we do different is grind up the nuts with the oatmeal. I had two small children who are very picky about nuts in their food. We can taste them but they can't see them, so it's a win win situation. We can't find buttermilk locally here in Japan so we now use just regular milk for the recipe and works fine too. However, it does taste really good with the buttermilk.
I wanted a recipe that did not use white flour as we are trying to eat more natural and organic foods. Yummy! I did make changes to this recipe as per some of the other reviews. I substituted applesauce for the oil, plain yogurt for the buttermilk, honey for the sugar and I increased the eggs to 2. Didn't have any walnuts so used 1/4 cup whole flax seeds. They were great! Topped them with sliced strawberries and stevia and organic 100% maple syrup. My boys ate them and wanted more! They were really thick and fluffy. Will make these in a large quantity and freeze. Thanks for the recipe!!
Terrific recipe! I made these for brunch and they were a big hit. I also made traditional buttermilk pancakes but these disappeared first. Nobody ever guessed they were full of oats and whole wheat since they were too tasty to be a healthier alternative. The only issue was that they did not bubble like traditional pancakes so I needed to peek underneath in order to know when to flip.
I just made these for an early Father's Day breakfast--Dad loved them and kids thought they were great too! After reading many reviews (and trying to use up stuff in the fridge before our vacation) I added an extra egg. I also used powdered milk and some vinegar for the buttermilk. I used pecans instead of walnuts because of an allergy (and they were in the freezer). The batter did start out very thin--thought I'd have to add more flour--but became thicker as the batter sat for a few minutes (guess the oatmeal absorbed some of the liquid). As a clean-up hint, after I ground up the oatmeal in my food processor, I added the other dry ingredients and gave them a little whirl to mix. I then mixed the wet ingredients in another bowl and added the dry mix to the wet (even though that's backwards it worked just fine) which saved me an extra bowl to clean up! This also made more pancakes than I expected--plenty for my family of five which includes two teenagers! These were definitely moist and oh so yummy! Thanks for sharing ;-)
Perfect! I did slight tweaks. I added another egg, used Splenda, added some flax seed also. I cooked down some fresh berries for the topping. I kept the extra batter in the fridge over night and they came out so fluffy the next day! Recipe keeper!
A little bland if recipe is followed as directed. Needs extra spice or flavour - next time I'll add more nuts and cinnamon or vanilla for a little something extra.
This was excellent, just like IHOP's. I used spelt flour instead of WW, and butter instead of oil. Very yummy.
These are my favorite pancakes!
I used natural yogurt instead of buttermilk and about 1/2 cup more milk. Let the wet ingredients soak with the oatmeal (didn't blend it) for about an hour, then added the remaining dry ingredients;doubled the baking powder. Without a doubt the best pancakes I have ever made! Fluffy, tasty and healthy!
This gets a five star from my hubby and I. I did use applesauce in place of the oil, 1 cup of buttermilk (made with vinegar) and 3/4 cup of milk. It was skim milk also. 1/2 tsp of cinnamon, less than 1/3 cup of Splenda. I added 3 Tbsp of sunflower seeds. With the oats, I round up 1-1/4 cup and kept the other 1/4 whole, the texture was great. I also used to eggs per some suggestions. This recipe made 10, 5 inch pancakes. I am going to flash freeze them and eat them later...Hope that works. Thanks for this great recipe!!!
We can't stop making these they taste so great. We do add cinnamon or nutmeg and blueberries or bananas. An easy recipe to "play" with to make tasty changes.
Amazing pancakes! They really do taste just like IHOP's Harvest Grain! I used to eat a plate of them every week when I was pregnant (hey, at least it was right after prenatal water aerobics!). So happy I can make them whenever I want now! Thanks for the recipe.
Yum! The walnuts are such a nice touch (don't know If I can eat pancakes without them now ;) ) I subbed some of the whole wheat flour with ground flax and wheat germ, gotta keep my tummy slim ;)
This is a great recipe on its own. I have adapted to the point where it's no longer recognizable as the same recipe, but it's just as good as directed here.
My family groaned when I told them I was making whole-grain oat and wheat pancakes. But when they ate these, they went crazy with praise! They said these where the best pancakes they had ever tasted! THANK YOU! (I added an extra egg, per some other suggestions, but found the batter to be too runny and had to add flour. Next time, I will make it as written.)
My family and I did not like these at all. The pancakes were difficult to flip over for one thing. They were also difficult to fully cook. I thought they were done by length of cooking time and by their coloring, but when I tasted, it was still raw in the middle. The taste was not exciting either. I'm frankly surprised they have such high marks from most reviewers. By old fashioned oatmeal, you meant Quaker Oats, right?
We enjoyed these substantial healthy pancakes. I always embellish a bit no matter the recipe so I used sucanat instead of sugar, 1Tbls. gr.flax seed and kefir instead of the milks listed and a tsp. of cinnamon. I needed to add an additional egg and water because the mixture was too thick. As the cakes were cooking I tossed on a few blackberies and strawberries. I included the nuts also. Perfect healthy start to the day.
LOVE, LOVE, LOVE this recipe! It's so close to IHOP's pancakes! My family, including my somewhat picky daughter, loved them. Made it with 2 eggs as suggested. Threw in a few more walnuts which I preferred. Will DEFINITELY keep this recipe.
This pancake batter is definitely too thin. I've made lots of pancakes and I think there should be more flour. I added 1/2 cup all purpose flour and they were better. However, my husband and I thought they were very good. I was hoping to find a recipe like the whole grain pancakes at IHOP. These are similar.
This is my 2nd time making these. The batter was thicker this time, so I'm not sure what modifications I made the first time around. I'm not usually a pancake person but these were fantastic. It makes a lot!! I made a bunch and stored them in the fridge and would bring two to work for a mid-afternoon snack w/ peanut butter (didn't even heat up). These are great if you're a runner and need something quick to get your energy back. I will never make any other kind again!
This recipe makes an excellent fluffy and tasty pancake. In keeping with my tradition of a lazy Sunday morning, after I grinded the oats in the blender, for ease and no dirty bowls to deal with, I added the rest of the dry ingredients to the blender, whirled it for less than a second, then added the wet ingredients and mixed until just blended. I didn’t add the walnuts but did add blueberries after the batter was poured on the griddle. Tasty and healthy – you can’t do better than that.
I have made these pancakes EVERY WEEKEND for about a year and have it down pat - from start to table in 30 minutes. Here are some of my time-saving (& money-saving) tips. I grind large batches of oatmeal at once, enough for several batches of pancakes. I buy walnuts in bulk, chop them up and store. I "make" buttermilk by adding about 2 TB of vinegar to the 1 1/2 cup of milk (I do this first before I mix the other ingredients). I bought a large electric skillets just to make these pancakes, so I make six at a time. (The electric skillet has come in handy for many other dishes as well.) I also, as other reviewers, substitute the oil with apple sauce and omit the sugar. I keep a large bag of frozen blueberries on hand, so add blueberries, dried cranberries, and walnuts. My family loves these pancakes!! :)
5 stars for a recipe almost exactly like this one. I use 3/4 cup ground oatmeal, 3/4 c. ww flour, and 1/4 c. sugar. Only use the buttermilk and not the plain milk. At the end add 3 Tbsp. each of finely ground walnuts and almonds. Make them small. Cook for 2 minutes on each side. Yummy! The best pancake I've ever had. I'll make a batch just for me and have leftovers from the freezer for days. Just as good reheated.
Wow. My husband and I were pleasantly surprised by how tasty these pancakes were. I used powdered buttermilk (+water), substituted most of the vegetable oil for no sugar applesauce, kept maybe a tablespoon of oil, and used splenda instead of sugar. They were not dense or heavy like some other pancakes that are "healthy." Next time we will try adding some cinnamon to the batter & putting banana slices & walnuts in while the batter is on the griddle.
This recipe is so wonderful that you can use what you have in the pantry and change up the flours, nuts, or add something new. Warning, once you start experimenting with flavors you'll be addicted like me. A can't thank you enough for sharing this recipe. I never knew I could make such healthy wonderful tasting pancakes.
These are my husband's new favorite pancakes. Wish I could have given them a four and a half star rating. I really do feel the batter needed an additional egg as others have stated. These remind me a lot of What A Dish's whole grain waffle recipe that we love so much. Both batters seem to soak up liquid as they set, so it's a good idea for them to be a tad bit on the thin side to begin. I spiced mine up with a teaspoon of cinnamon and added between 1/3 to 1/2 cup of mixed walnuts and pecans. Next time I'll also add a couple tablespoons of flax meal. Thanks Myleen for such a tasty and healthy recipe.
Great recipe. I added 1/2 tsp of Cinnamon and 1 tsp of vanilla and increased walnuts to 1/4 cup. Substituted Splenda for the sugar. Makes a delicious South Beach Diet friendly recipe.
This recipe was great. I added some cinnimon and vanilla xtract- and served with fresh blackberries- I suprised my dieting husband in bed and the results were incredible!
Yum! Now if I can just find a good recipe for the butter pecan syrup at IHOP we will be in heaven.
Hmmmm - not sure. I found them a little oily and the wholewheat/oatmeal made them quite heavy. They weren't bad though and I did eat about six :)
Great tasting recipe and worth the time to grind the oatmeal. I have made a double batch of the dry ingredients, which makes it quick the next time.
This recipe is great! It tastes just like the ones at IHOP. My husband isn't too much of a whole-grain guy, but he really liked these pancakes. This is a winner.
Really good! Light and fluffy, despite the heavy whole grains. The only change I made was to add 1/2 tsp. cinnamon. I added the walnuts to the oats in the processor and gave it a few pulses to grind them up more. The consistency of the batter was perfect - neither too runny nor too thick. Be sure to oil or use non-stick cooking spray on your griddle because they will stick. It made a wholesome, filling and tasty breakfast!
I loved these! I too added 2 eggs. did not have enough walnuts so I used both walnuts & pecans ground together and added to the mix. Also added blueberries as DH loves them. They reheated in the microwave for breackfast wonderful. I will definatly make again!
These are wonderful! They came as close to IHOP's grain and nut pancakes as you can come without all those ingredients that we can't pronounce that you know they add. I had a problem with them wanting to be a bit gooey in the middle, but I think it's because I had the heat under my griddle too high so that they wanted to brown too much before they got to cook all the way through. I like mine with lots more nuts than the recipe calls for. My son gave it a one-shoulder nod with a so-so type grunt when I asked him what he thought of them. That means he likes them but doesn't want to admit it because the name of the recipe sounds too healthy (he's 17). Very very good, and I've been making my own pancakes from scratch for years. You can use only one bowl by mixing the wet ingredients first, then dumping on the dry ingredients and mix them with a good-quality wire whisk.
These were very very delicious. Of course, I'm not sure if the original recipe is, but even with all of my messups they turned out good. I didn't have milk, so I used coconut milk. Crazy huh? Then, since I'd messed up a couple times, I decided to take liberties. I added a teaspoon of vanilla at the end and some spices(cinnamon, nutmeg, cloves). They were mighty tasty.
I added bananas to mine and this is the best pancake recipe I have ever tasted!! Fantastic!
These are great and so healthy. I added chopped banana. So good. I also used pecans since I didn't have walnuts. I still loved them. We eat them plain because they are so good. If you add bananas it sweetens the batter so I will reduce the sugar next time.
Absolutely delicious. Despite the initial fear that loyal "all-purpose" white flour users may feel upon seeing the ingredients, never fear. I have an entire family of picky eaters, difficult to please with healthy choices that involve brown flour, oats, and reduced fat. These pancakes are entirely satisfying just as regular buttermilk pancakes, and with a wicked punch of healthy and wholesome ingredients, hardly any fat, and (the best part) they are so easy to cook. The only adjustments I made were: I didn't have any buttermilk, so I used 1/2 cup of nonfat vanilla yogurt and regular (1%) milk, but cut it down to about 1 2/3 cup. I used 1 egg plus 1 egg white for a fluffier texture. I also used 1/2 cup applesauce in place of the oil, but it didn't compromise the taste. Just use nonstick cooking spray on the pan and you're good to go. Also add about 1 tsp cinnamon if you like, for some extra flavor. Don't worry if the batter seems ultra-thick, almost an oatmeal consistency - they turn out just fine. Serve with sliced bananas and boysenberry syrup on top - they're to die for!!!
No need to grind the oats, I left them as they were. I cut the amount of sugar when subbing with honey. I did not put in the nuts because I like pancakes with peanut butter and syrup on the top.
These are so HEARTY and so delicious!! Everyone including my one year old (minus the nuts) gobbled them up! This batch is very large so I'll make more tomorrow. My variation: 1 cup of multigrain hot cereal, 1/2 cup oat bran hot cereal & 3 tbl. flax meal instead of just oats. I also added 1/2 teaspoon vanilla to wet mixture. And I substituted 1/4 egg whites for egg.