You'll love the hearty texture and signature flavor of buttermilk in these healthy pancakes. Whole wheat flour, nuts and oats, this copycat IHOP Harvest Grain Pancake recipe is delicious! Top with butter and maple syrup for a hearty breakfast.
Preheat skillet or griddle, medium heat. Ideal heat for an electric griddle is 375° F (191° C) and brush a little melted butter or oil on the griddle surface.
Grind oats until flour consistency using a blender or food processor, or oat flour may be used as a replacement.
In a batter bowl, combine all dry ingredients ground oats, whole wheat flour, walnuts, almonds, baking soda, baking powder and salt, whisk until combined.
In a medium bowl, combine buttermilk, oil, egg, and sugar, whisking well until smooth.
Make a well in the center of the dry ingredients, pour the wet ingredients into the well, mix well until just combined, trying not to overmix. I like using a spatula for this, as you can fold the batter, making sure to incorporate all of the dry ingredients without overmixing the batter.
Ladle ¼ - ⅓ cup of batter onto a hot skillet or griddle, cooking pancakes 2-4 minutes per side, until golden brown. Serve with butter and maple syrup.
Serve with butter and syrup of choice, top with banana slices, peanut butter or almond butter. Fresh fruit is also a great choice to serve with these healthy pancakes.
Notes
StorageStore cooked and cooled pancakes in an airtight container in the fridge for 2-3 days.Freeze - Place cooled pancakes in a single layer on a baking sheet and freeze for 30 minutes. Once frozen, place in a resealable bag, with a piece of wax paper between layers and pop back in the freezer. Reheat - Reheat on lower setting in toaster, for crispy edges and fluffy inside. Or, gently warm in the microwave. To reheat large numbers of pancakes, preheat the oven to 350° F (177 C) oven, place a single layer of pancakes on a sheet pan and cover tightly with foil. Bake for about 10 minutes, until the pancakes are warm and soft.How to keep pancakes warm - Preheat oven to 200° F (93 C) and line a baking sheet with parchment paper. As pancakes finish, place pancakes in single layer and return to the oven, if more than one layer is necessary, add a piece of parchment paper or foil between. Dairy Free Pancakes - Replace the buttermilk with equal amounts of your favorite plant-based milk, stir in 1 tablespoon of vinegar or lemon juice and allow to sit for a few minutes. Gluten-Free Pancakes - Make sure your oats are gluten-free, in place of the whole wheat flour, use your favorite Gluten-Free All-purpose flour, or use ½ cup GF Flour and ¼ cup Almond flour in addition to the oat flour. How to make buttermilk with lemon juice or vinegar - In a 2 cup measuring cup, add 1 ½ tablespoon of white vinegar or lemon juice to the measuring cup, then fill to 1 ½ cups with your milk of choice. Stir and allow to sit at room temperature for 5-10 minutes.