Country Griddle Cakes (or pancakes) made using oat flour, instant Cream of Wheat and almond milk to make it dairy-free! My healthier version of the classic IHOP pancakes that they no longer serve. IHOP Country Griddle Cakes were my FAVORITE. I am a pancake fanatic anyways, but these were hands down my favorite. So what’s a girl to do when IHOP stops serving them?! Come up with my own recipe of course!
Now these are not an exact version of IHOP’s Country Griddle Cakes. Their recipe involves buttermilk and oil. I tried to “healthify” their recipe and make it so that I could eat them (lactose intolerant person over here). Decadent? Ummmm no. But they are still good, just healthier! Now you can have pancakes and not feel guilty about eating them too hehehe 😉
There’s a story behind my love of IHOP Country Griddle Cakes. So back when I was a new cop, I was working nights of course. My “lunch break” was usually around 10:00 PM, and there were only two places open at that time where a few of my fellow cops and I could go sit down and eat together: IHOP or Denny’s. IHOP all the way and I always ordered the Country Griddle Cakes. Because breakfast for dinner always makes sense and when you work nights your meals get all messed up anyways.
I blame the 15-pounds I gained while working night shift on IHOP pancakes. So now in my older age, I am bringing these pancakes back, but without gaining the freshman 15.
Country Griddle Cakes (Healthier IHOP CopycatPrint Recipe
- 1-1/4 cup oat flour (or all-purpose flour)
- 1/2 cup instant Cream of Wheat (dry)
- 1/3 cup white sugar (I used Truvia sugar blend)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- pinch of salt
- pinch of nutmeg
- 1 cup milk (I used unsweetened vanilla almond milk)
- 1/4 cup egg substitute (or 1 egg)
- 1 teaspoon vanilla extract
- 1/2 teaspoon butter extract
- water, as needed (see instructions)
Place a medium sized non-stick pan on the stovetop over medium heat.
In a medium sized bowl, add all of the ingredients into the bowl (except the water) and stir until incorporated. Drop approximately 1/2 cup to 2/3 cup of pancake batter into the pan. Once bubbles form on top of the pancakes, use a large pancake flipper to turn the pancake over. Cook until the bottom of the pancake is light brown. Remove from pan and set on plate.
Continue process until all batter is used. The batter may tighten up as it waits to be cooked. Add water to the batter until you reach your desired consistency. I had to add a tablespoon of water to the batter in between the batches I cooked.
Serve pancakes warm with Walden Farms zero calorie pancake syrup or your favorite topping.
Do you have any favorite restaurant dishes that they no longer make? Do you love pancakes as much as I do?? Leave me a comment below!