Copycat Ihop Harvest Grain Nut Pancakes Recipes

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COPYCAT IHOP HARVEST GRAIN & NUT PANCAKES



Copycat IHOP Harvest Grain & Nut Pancakes image

Make and share this Copycat IHOP Harvest Grain & Nut Pancakes recipe from Food.com.

Provided by JustaQT

Categories     Breakfast

Time 10m

Yield 4-8 serving(s)

Number Of Ingredients 11

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

Steps:

  • 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.

Nutrition Facts : Calories 432.7, Fat 24.2, SaturatedFat 3.5, Cholesterol 50.2, Sodium 1127.8, Carbohydrate 45.7, Fiber 5, Sugar 17.6, Protein 11.8



 image

This light and fluffy copycat version of IHOP's famous Harvest Grain and Nut pancakes is also Weight Watchers friendly!

Provided by Terri Gilson

Categories     Breakfast     brunch

Time 20m

Number Of Ingredients 16

1 1/2 cup old-fashioned rolled oats (quick oats)
1 1/2 cups whole wheat flour
2 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1/4 cup unsweetened applesauce
1 3/4 cups 1 % milk
1 1/2 tsp white vinegar
4 tbsp brown sugar
2 egg whites
3 tbsp finely chopped walnuts
3 tbsp finely chopped blanched almonds
Weight Watchers IHOP copycat Apple Cinnamon topping (see link in post and in instructions)
additional cinnamon sprinkles
light whipped cream (* I use the spray can of light real whipped cream)
a few nuts

Steps:

  • Mix milk and vinegar together and set aside.
  • Grind the oats in a blender or food processor until fine. In a large bowl, combine ground oats, whole wheat flour, baking soda, baking powder, and salt.
  • Beat the egg whites in a separate medium bowl until stiff peaks form.
  • In another bowl, combine milk mixed with vinegar, applesauce and sugar with an electric mixer until smooth. Mix wet ingredients into dry ingredients until just combined.
  • Finely chop walnuts and almonds and stir into mixture. Fold in whipped egg whites
  • Lightly oil a skillet or griddle, and preheat it to medium heat. Ladle 1/2 cup of the batter onto the hot skillet. I used an 8 inch frying pan, but you could do a bunch on a griddle as well.
  • Cook the pancakes for 2 to 4 minutes per side, or until brown. Flip when surface just starts to bubble. *
  • * I use a very thin spatula - I find it easier to flip the pancakes with one like this.
  • *If mixture starts to thicken too much add a little milk (1-2 tsps until consistency is back to how it was originally)

Nutrition Facts : ServingSize 1 serving, Calories 183 kcal, Carbohydrate 30 g, Protein 7 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 2 mg, Sodium 341 mg, Fiber 4 g, Sugar 8 g

OAMC IHOP HARVEST GRAIN 'N NUT PANCAKES COPYCAT



OAMC IHOP Harvest Grain 'n Nut Pancakes Copycat image

This recipe is multiplied from AmyZoe's recipe to provide a large amount of mix (4 quart container). I break this recipe down so that the dry mix can be made ahead. If you want to make up all the pancakes at once and then freeze in batches with waxed paper between, you could do that too. We like to serve it with fruit or butter and syrup or peanut butter and syrup.

Provided by goodandtasty

Categories     Breakfast

Time 4h15m

Yield 84 cakes or 7 batches, 42 serving(s)

Number Of Ingredients 19

5 1/4 cups oats
5 1/4 cups whole wheat flour
2 1/3 cups all-purpose flour
4 tablespoons baking soda (4 Tb = 1/4 c.)
2 teaspoons baking soda (4 Tb = 1/4 c.)
2 tablespoons baking powder
1 teaspoon baking powder
1 tablespoon salt
1/2 teaspoon salt
12 ounces dry buttermilk
1 3/4 cups granulated sugar
1 cup blanched almond, finely chopped
1 tablespoon blanched almond, finely chopped
1 cup walnuts, finely chopped
1 tablespoon walnuts, finely chopped
8 3/4 cups water
2 1/3 cups milk
1 3/4 cups vegetable oil
14 eggs

Steps:

  • 1. Grind the oats in blender or food processor (we use Magic bullet) until fine, like flour.
  • 2. Combine oat flour, whole wheat flour, all-purpose flour, baking soda, baking powder, sugar, buttermilk powder, and salt in very large bowl.
  • 3. Chop nuts if not done yet, then mix into dry mix.
  • 4. If storing, store in well-sealed container. For 2 1/2 cups mix, add 1 1/4 cups water, 1/3 cup milk, 1/4 cup vegetable oil, and 2 eggs.
  • 5. To prepare, lightly oil skillet or griddle and preheat to medium heat.
  • 6. For batter, add water, milk, oil and eggs. Mix until well-combined. Batter will have lumps.
  • 7. Ladle 1/3 cup of batter on hot skillet and cook pancakes for 1 to 3 minutes per side or until lightly brown. I flip pancakes after the edges start to firm and the center starts to bubble for the first side. I don't cook the second side as long as the first.

Nutrition Facts : Calories 369.9, Fat 17.3, SaturatedFat 2.9, Cholesterol 69.5, Sodium 747.4, Carbohydrate 43.3, Fiber 4.4, Sugar 12.7, Protein 12.5

GRAIN AND NUT WHOLE WHEAT PANCAKES



Grain and Nut Whole Wheat Pancakes image

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...

Provided by Myleen Sagrado Sjödin

Categories     Breakfast and Brunch     Pancake Recipes     Whole Grain Pancake Recipes

Time 30m

Yield 6

Number Of Ingredients 11

1 ½ cups old-fashioned oatmeal
1 ½ cups whole wheat flour
2 teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
1 ½ cups buttermilk
1 cup milk
¼ cup vegetable oil
1 egg
⅓ cup sugar
3 tablespoons chopped walnuts

Steps:

  • Grind the oats in a blender or food processor until fine. In a large bowl, combine ground oats, whole wheat flour, baking soda, baking powder, and salt.
  • In another bowl, combine buttermilk, milk, oil, egg, and sugar with an electric mixer until smooth. Mix wet ingredients into dry with a few swift strokes. Stir in nuts, if desired.
  • Lightly oil a skillet or griddle, and preheat it to medium heat. Ladle 1/3 cup of the batter onto the hot skillet; cook the pancakes for 2 to 4 minutes per side, or until brown.

Nutrition Facts : Calories 383 calories, Carbohydrate 52.2 g, Cholesterol 36.7 mg, Fat 15.5 g, Fiber 6 g, Protein 11.8 g, SaturatedFat 3.1 g, Sodium 768.7 mg, Sugar 16.4 g

I.H.O.P.'S HARVEST GRAIN 'N' NUT PANCAKES RECIPE - (3.9/5)



I.H.O.P.'s Harvest Grain 'n' Nut Pancakes Recipe - (3.9/5) image

Provided by á-170456

Number Of Ingredients 11

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 granulated sugar
3 tablespoons finely-chopped blanched almonds
3 tablespoons finely-chopped walnuts

Steps:

  • 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 oat flour, whole wheat flour, baking soda, baking powder and salt in a medium bowl. In another bowl combine buttermilk, oil, egg and granulated 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. This recipe yields 8 pancakes.

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