Oatmeal Almond Pancakes

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 colour. Makes 6 servings.

 

Ingredients

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*

 

Directions

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 fibre and vitamin E at breakfast time.

Nutritional Analysis: per serving

Calories: 382

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 almondboard.com.

 

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