IHOP Style Harvest Grain and Nut* Pancakes

Servings 12 Pancakes

 

 

Ingredients

• 3/4 cup GF old fashioned oats, ground into flour with your food processor
• 1/4 c dark teff flour
• 1 cup BB Pancake Mix
• 1/4 cup granulated sugar
• 2-3 cup milk or non-dairy substitute
• 2 large eggs, beaten
• 4 Tbsp melted butter or dairy free margarine, melted
• 3 Tbsp blanched almonds*, finely chopped (or use almond meal or ground sunflower seeds)
• 3 Tbsp finely chopped walnuts* (or use chopped pine nuts)

*Nut Allergy? Feel free to eliminate nuts altogether or substitute hulled sunflower seeds or pine nuts. 

 

Instructions

Preheat and grease a griddle to high heat (about 350F degrees).

Combine in large bowl. In a large bowl combine the oat flour, teff flour, and pancake mix and sugar.

Combine in smaller bowl. In a smaller bowl, combine 2 cups of the milk, the eggs, and the melted butter or margarine. Beat well to combine, until smooth.

Add the wet mixture to the flour mixture, and stir well to combine – mixture should flow relatively easy and be the texture of traditional pancake batter, so if you need to add additional milk (up to a cup) do so now.

Add the nuts (optional) and stir well to combine.

Ladle 1/3 c of batter per pancake onto the prepared skillet and cook for 1 to 3 minutes per side, or until golden brown. Enjoy!