It’s a blustery day here in Northern California so we needed a hot breakfast this morning. I dug out this old favorite recipe for hearty pancakes made with real ingredients like oats, whole wheat flour, buttermilk, eggs and walnuts. Not only are they packed with nutty flavor but they are filling too!
I found this recipe in 2007 and I have adapted it from the original recipe that was suppose to be a makeover of the IHop Harvest Grain and Nut pancakes. I don’t know how they compare to the restaurant version as I have never had IHops. My family thinks these are the best pancakes ever! I braved the wind and rain to capture this photo in natural light!
This recipe makes a dozen so go ahead and individually wrap some and place them in the freezer for a quick breakfast later in the week. My guys like their pancakes with a little bit of butter and maple syrup, I prefer to top mine with warmed applesauce. M-m-m delicious!
Nutty Harvest Grain Pancakes
- 3/4 cup oats, rolled (raw), quick cooking
- 1/4 cup whole wheat pastry flour or regular whole wheat
- 1/3 cup all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 1/4 cups buttermilk, low fat *
- 1/4 cup applesauce, unsweetened
- 1 whole egg
- 2 egg whites, whole
- 2 tablespoons sugar
- 1 teaspoon cinnamon
- 3 tablespoons walnuts, finely chopped
1. Combine the dry ingredients in a medium size bowl and set aside. In another bowl combine all of the wet ingredients and mix well with a wire whisk.
2. Add the wet ingredients to the dry ingredients and and mix well.
3. Over a burner on medium, spray a nonstick skillet with vegetable oil spray, using a 1/3 cup measure cup pour out batter into prepared pan, cooking about 2 minutes or until bubbles form and the pancake starts to look dry around the edges, turn and cook another 2 minutes or until pancake is cooked through.
4. Repeat with all pancake batter.
5. Serve with your favorite pancake syrup, berries or my favorite, warm applesauce.
* If you don’t have buttermilk on hand use this substitute, add 1 tablespoon vinegar to each 1 cup of low-fat or nonfat milk, stir and let sit for a minute. I keep the Sacco buttermilk blend powder in my refrigerator to use for baking. It works great!
Yield: 12 pancakes Serving Size: 1 pancake
Per Serving: 83 Calories; 2g Fat (22.9% calories from fat); 4g Protein; 12g Carbohydrate; 1g Dietary Fiber; 19mg Cholesterol; 293mg Sodium
Old WWP 2 / New WWPP 2
Recipe adapted from A Dietitians View October 2005
I struggle to think of what to eat for breakfast. I never skip it as I know how important it is to refuel my body in the morning. I do like hot oatmeal in the winter made with pumpkin and some dried fruit. Most often I make a yogurt bowl using 1 cup of fat free Greek yogurt with fruit sprinkled with a couple tablespoons of my homemade granola.
Sometimes I have whole grain toast with laughing cow light cheese and when the weather is warmer I make green smoothies or protein fruit smoothies. I have been known to eat a half sandwich with a little lean pastrami and laughing cow light cheese on a whole grain bread for breakfast. I had never thought of doing that until we traveled in Europe and they would have meat, cheese and bread out on the morning buffets.
This pancake recipe makes the only pancakes I like. I much prefer lunch and dinner foods over typical breakfast foods.
Eat well, feel well.
Add Your Thoughts
What do you eat for breakfast?