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IHOP Harvest Grain and Nut Pancakes: Submitted by: Allrecipes | Date Added: 26 Jul 2013
Listed in: Bread and Cakes / Pancakes

3/4 cup Quaker Oats
3/4 cup whole wheat flour
2 teaspoons baking soda
1 teaspoon baking powder
1 1/2 cups 1% milk
1 tablespoon lemon juice
1/4 cup canola oil
1 egg white
1/8 cup sugar
1 packet Splenda
1/8 cup finely chopped almonds
1/8 cup chopped walnuts
1/8 cup chopped pecans

Cooking Instructions

To prepare the "buttermilk" (you may use nonfat buttermilk if you have some), warm the milk in the microwave in 30 second intervals until it is warmed through.

Add the lemon juice and let it sit for 5 minutes. Set aside.

Lightly oil a skillet or griddle, and preheat it to medium heat.

Grind the oats, almonds, and walnuts in a blender or food processor until fine, like flour.

Combine ground oats, almonds, walnuts, and pecans with the whole wheat flour and baking powder in a medium bowl.

In another bowl, combine the buttermilk-like mixture, oil, egg and sugar with an electric mixer until smooth.

Combine dry ingredients with wet ingredients,and mix well with mixer.

Laddle 1/3 cup of the batter onto the hot skillet, and cook the pancakes for 2 to 4 minutes on each side or until brown.

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