IHOP Harvest Grain & Nut Pancakes

[tami]

Here are my slight changes:

I forgot to put in the nonfat milk but the batter didn't need it.

I put my oatmeal in the food processor for a spin to chop it up a bit.

I added 1/2 teaspoon vanilla.

I cut the sugar back to 2 T.

I used a 1/3 cup measuring cup to pour out the batter and I got exactly 12 good size thick pancakes!

The only thing I would do different is next time I would make a double batch and freeze some individually wrapped for a quick brekkie.


IHOP Pancake Makeover

SO, you agree that IHOP’s Harvest Grain and Nut pancakes are one of the best tasting breakfast foods on the planet? Turns out they need a slight makeover to try to trim them down a bit. Try this low fat version and you can enjoy the same great taste and not even have to leave the house.

¾ cup Quaker oats (not instant)
¾ cup whole wheat flour
1/3 cup all-purpose flour
2 tsp baking soda
1 tsp baking powder
1 ¼ cups low fat buttermilk
1/3 cup nonfat milk
¼ cup applesauce
1 egg
2 egg whites
¼ cup granulated sugar
1 ½ Tbsp finely chopped blanched almonds
1 ½ Tbsp finely chopped walnuts


Spray skillet with cooking spray. Combine the oats, whole flour, all-purpose flour, baking soda, baking powder in a medium bowl.
In another bowl combine the buttermilk, milk, applesauce, eggs and egg whites and sugar with an electric mixer until smooth. Combine the dry ingredients with the wet ingredients, add nuts and mix well by hand.
Ladle 1/3 cup of batter onto hot skillet and cook the pancakes for 1-3 minutes per side or until brown.

Makes 12 pancakes
Points: 2 per pancake