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...

Grain and Nut Whole Wheat Pancakes

oatmeal

whole wheat flour

baking soda

baking powder

salt

buttermilk

milk

vegetable oil

sugar

walnuts

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.


I made these exactly according to the recipe, and while I enjoyed the taste, I found them to be so dry!  We had to use so much syrup to enjoy them that I'm pretty sure it cancelled out the healthy benefits of the pancakes!  Since we enjoyed the taste, I think I'll try making them again (with a couple of changes to attempt getting a more moist result.)  If that doesn't work out, I'll probably try another recipe the next time.     **Update: I tried these again replacing the 1/4 c. oil with 1/2 c. applesauce, used 2 eggs and added 1 tsp. cinnamon and 1 tsp. vanilla, and liked them MUCH better - moist and yummy!

My husband loves IHOP's Harvest Grain 'N' Nut pancakes, so I decided to give these a whirl for Father's Day.  They were a big hit, and I loved them too!  I made the recipe exactly as posted, except for having to make a substitution for buttermilk (lemon juice in milk), and it was fabulous!  The pancakes were moist, hearty, and tasty!  I served them with butter pecan syrup (you can buy an extract from Watkins or a similar company), and the whole family just loved it.  My husband also likes to top his with sliced bananas, which is a yummy option.  Just a note:  some reviewers seemed to have trouble with the amount of liquid in the recipe.  I'm in Utah, where the climate's pretty dry, and my batter turned out thick.  We're also at a higher altitude, but I don't know if that makes any difference in this particular instance.  Because these recipes are submitted from all over the country, where climates and altitudes vary greatly, the recipes on this site may not turn out exactly as you expect.  Adjustments may need to be made.  Enjoy this recipe!!

I have been making pancakes similair to these for years and they are a wonderful and a delicious alternative to sugar-laden breakfast cereals. This recipe is also open to some wonderful flavour boosters such as cinnimon vanilla extract and two tablespoons of frozen orange juice concentrate which compliments the whole wheat. The addition of about 1/2 cup of bran and wheat germ ensures an excellent and healthy breakfast!! A good idea though is to use two rather than one egg which ensures a less dry pancake.

I love this recipe and have made it twice for family on weekend mornings. However I subsituted plain fat free yogurt for the buttermilk applesauce for the oil and splenda for the sugar and they still were fantastic! This will be a family favorite. Thanks!

Amounts for the oats and flour have been revised per the submitters request.

I have been making pancakes for my little ones for a long time and this is the best recipe by far! Some changes for our taste: Subbed applesauce for oil cut buttermilk to 1 1/4 cup and milk to 1/2 cup and cut the sugar in half. I also added wheat germ and brewer's yeast for nutrition. They came out so fluffy and moist! The batter was almost like muffin batter (we like our pancakes thick!). finally we dropped frozen blueberries onto the pancakes once we laddled them in the pan (got this tip from a friend and it makes for much better pancakes then if you just mix the blueberries in the batter.

Great-tasting pancakes. Pay attention to the review left on 4/27/2005 by the AUTHOR of the recipe- use 1.5 cups oats and 1.5 cups flour! I used mostly whole-wheat pastry flour. I just now noticed that I totally forgot the veggie oil and they still turned out great! Even with the additional flour and oats the batter was really thin so I added 3 heaping TBS whole wheat flour. I also added another egg like some other reviewers. Next time I would add more nuts as I would have liked more.

These were great taste like something from an upscale restaurant. I tried this with walnuts and pecans. The walnuts were better. Also added flax seed. The batter is thick. I would make the pancakes small easier to turn and they are cooked through. The bigger cakes were doughy in the middle.

TIP-Sift and mix well the dry ingredients before adding the wet as that will distribute salt and baking soda throughout the mix. These pancakes are going to be more dense/moist than white flour counterparts but are much more healthy. This is a good base for adding fruits spices or nuts! A very hearty breakfast pancake!

These pancakes tasted like baking soda and they were too heavy.

grain and nut whole wheat pancakes

Prep Time: 10 minutes

Cook Time: 20 minutes

Total: 30 minutes

Servings: 12

Cost: $3.10 /serving

Author : Myleen Sagrado Sjödin

Ingredients

Instructions

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