IHOP at Home

Since I cut milk out of my diet I've been trying different pancake recipes to mix up breakfast a little. I worked at IHOP when I was in college and I'll admit, I ate more chocolate-chip pancakes than any other. But I also loved their Harvest Grain n Nut pancakes and the first recipe is a good imitation of those. Trevor isn't a big fan of the nuts but he likes the pumpkin pancakes and it sneaks in a veggie. Both recipes have a lot of ingredients but once the pancakes are made you can freeze them and pop in the toaster the rest of the week.

Grain and Nut Whole Wheat Pancakes

3/4 c old-fashioned oatmeal
3/4 c whole wheat flour

1 t baking soda

1/2 t baking soda

1/2 t baking powder

1/4 t salt

3/4 c buttermilk

1/2 c milk

2 T vegetable oil

1 egg

3 T sugar

2 T chopped walnuts (optional)

Grind the oatmeal in a blender until fine. Mix dry ingredients together, then add wet ingredients. Makes about 10 pancakes.

Pumpkin Pancakes

2 c flour

3 T brown sugar

2 t baking powder

1 t baking soda

1 t allspice

1 t cinnamon

1/2 t dry ginger

1/2 t salt

1 1/2 c milk

1 c pumpkin

1 egg

2 T vegetable oil

2 T vinegar

Mix the wet and dry ingredients separately, then combine. Makes about 18 pancakes.