Wednesday, March 28, 2012

IHOP-Style Pancakes {Vegetarian, Whole Food}

IHOP is highly sentimental for my family as my dad is a HUGE fan of their pancakes. He's also an avid runner and eats one, usually incredibly large, meal per day. I have many fond memories of the looks on waitresses faces when my svelt, small-framed 5'8" father ordered a full stack of pancakes, a cheese omelet and usually some other large random breakfast item for himself. The look of bewilderment was often followed by somewhat bedraggled explanations of the large size of the breakfast and, after my father's assurances that he was aware, looks of extreme doubts about his sanity. And, of course, he finished the three plates every time. So, as part of our whole food/Get Real journey, we were excited to find a recipe for IHOP-style pancakes that we could play around with to convert to healthier ingredients.

IHOP-Style Pancakes
Adapted from IHOP Pancakes.
Ingredients for 8-10 pancakes
  • 1 1/4 cups whole wheat white flour
  • 1 egg (or egg substitute)
  • 1 1/4 cup whey from homemade yogurt (or whole milk with 1 teaspoon lemon juice)
  • 1/4 cup applesauce
  • 3-4 tablespoons honey
  • 1 heaping teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon cinnamon (optional)
  • 1/2 teaspoon vanilla (optional)
Directions
Preheat a skillet or griddle over medium heat. Oil or spray skillet or griddle.

In a blender or with a mixer, combine all of the remaining ingredients until smooth.

Ladle approximately 1/3 cup of the batter into the hot skillet, forming 5-inch circles.When the edges appear to harden, after a minute or two, flip the pancakes. They should be golden brown.Cook pancakes on the other side for same amount of time, until golden brown.

Makes 8 to 10 pancakes.

The Results
These pancakes are incredible. We started out making them without the cinnamon and vanilla, and with faux buttermilk (milk and lemon juice) and tinkered with them a bit more until we found what was perfect for our family. The kids go through the homemade yogurt like crazy, so we always seem to have whey in the house. But the faux buttermilk works just as well if you don't have whey around. The kids and the adults (including my parents) all love these pancakes. A definite keeper.

This post is shared with Real Food Wednesday, Whole Food Wednesdays, What's Cooking Wednesday, Works for me Wednesday, These Chicks Cooked and Bake with Bizzy.

4 comments:

  1. I made homemade yogurt a few times last summer, but kids didn't love it. Do yours eat it plain? or what do you mix in/how do you flavor it?

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    Replies
    1. My kids eat it with just the vanilla (no sugar or fruit). They love it, but they've never had much sugary stuff. I sometimes mix in cinnamon, honey and almond slivers for my own yogurt.

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  2. Great blog!
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    ReplyDelete
  3. My vegetarian pancakes consist of Egg whites & Pea protein... or rice bran protein! YUM! And they're so easy cause they're just TWO ingredients! If you want to mix up the flavor, you can use Capella Flavor Drops! I put some "glazed chocolate donut" in my breakfast this AM - worked like a charm!

    http://youtu.be/86nhXtV4wEU

    ReplyDelete