IHOP's Harvest Grain N Nut Pancakes

Source: Low-Carb-Recipes.ws

Instructions: Wholesome grains and nuts get it on in this clone for the signature pancakes from the countries largest pancake chain. The whole wheat flour and oats add more flavor, while the nuts pitch in for a crunch in every bite. Take a break from gummy, bland traditional pancakes. Make a breakfast that pacifies your pancake urge, and leaves you feeling peppy.

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

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.

8 pancakes.

You can cover and freeze these after they cool. To reheat, just put a stack in the microwave on high for 2 minutes.