I have made these many, many times and find them wonderful. I usually use a combination of pecans, almonds and walnuts for the nuts. I use egg replacement and much, much less oil, substituting organic canola oil for the veg. oil. This morning I had the dry ingredients mixed, the egg replacement, sugar and oil in the bowl and realized someone had drank all the buttermilk. I used a cup of fat free vanilla yogurt and about 3/4 cup skim supreme milk. They were wonderful!!! A bit sweeter due to the sugar in the yogurt, but very tasty!

COPYCAT IHOP HARVEST GRAIN AND NUT PANCAKES

3/4 cup Quaker Oats
3/4 cup whole wheat flour
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups buttermilk
1/4 cup vegetable oil
1 egg
1/4 cup sugar
3 tablespoons finely chopped blanched almonds
3 tablespoons chopped walnuts

Lightly oil a skillet or griddle, and preheat it to medium heat.

Grind the oats in a blender or food processor until fine, like flour.

Combine ground oats, whole wheat flour, baking soda, baking powder and salt in a medium bowl.

In another bowl combine buttermilk, oil, egg and sugar with an electric mixer until smooth.

Combine dry ingredients with wet ingredients, add nuts and mix well with mixer.

Ladle 1/3 cup of the batter onto the hot skillet and cook the pancakes for 2 to 4 minutes per side or until brown.