Oatmeal Almond Pancakes
Makes 6 servings
1 1/4 cups (300 mL) all-purpose flour
3/4 cup (175 mL) quick-cooking rolled oats
3 tbsp (45 mL) sugar
1 1/2 tsp (7 mL) baking powder
1/2 tsp (2 mL) salt
1 1/2 cups (375 mL) enriched almond milk, plain or vanilla
About 5 tbsp (75 mL) almond oil or corn oil, divided
2 large eggs
1/2 tsp (2 mL) almond extract
1/2 tsp (2 mL) cider or white wine vinegar
1/2 cup (125 mL) slivered almonds, roasted*
Whisk together flour, oats, sugar, baking powder and salt in a large bowl. In another bowl, whisk together almond milk, 3 tbsp (45 mL) oil, eggs, almond extract and vinegar. Add wet ingredients to dry ones and whisk just until mixed. Fold in almonds. Use some remaining oil to lightly grease a large skillet or griddle pan, and heat over medium heat. Ladle ¼ cup (40 mL) batter for each pancake. Brown each cake on both sides, flipping once, and using more oil as necessary. Serve.
* To roast slivered, chopped or sliced almonds: Spread in an ungreased baking pan. Place in 350ºF (180°C) oven and bake 5 to 6 minutes or until golden brown and fragrant; stir once or twice to assure even browning. Note that almonds will continue to roast slightly after removing from oven. This oatmeal offers fibre and vitamin E at breakfast time.
Nutritional Analysis: per serving
Fibre: 4 g
Fat: 21 g
Cholesterol: 71 mg
Sat Fat: 2.2 g
Sodium: 375 mg
Mono Fat: 12.5 g
Calcium: 187 mg
Poly Fat: 4.4 g
Magnesium: 66 mg
Protein: 11 g
Potassium: 236 mg
Carb: 40 g
Vitamin E: 9.5 mg*
* total alpha-tocopherol equivalents
More recipes can be found online at www.AlmondBoard.com.
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