Whip up a batch for your next brunch gathering and top with seasonal fresh fruit for a scrumptious breakfast dish.
Fizzled out on the same old flapjacks? These incredibly light-tasting and satisfying oatmeal-almond pancakes will turn breakfast from black-and white into full color.
Makes 6 servings.
1 ¼ 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
½ tsp (2 mL) salt
1 ½ cups (375 mL) enriched almond milk, plain or vanilla
About 5 tbsp (75 mL) almond oil or corn oil, divided
2 large eggs
½ tsp (2 mL) almond extract
½ tsp (2 mL) cider or white wine vinegar
½ cup (125 mL) slivered almonds, roasted*
1. Whisk together flour, oats, sugar, baking powder and salt in a large bowl.
2. 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.
3. 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 fiber and vitamin E at breakfast time.
Fiber: 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
Carly Link, a 33-year old mother of two toddlers. She is a parent and goes through a lot of the usual parenting difficulties herself. Carly shares all her experiences and knowledge about the best baby products through this blog.