Blend Oatmeal with Almonds for Exceptional Pancakes

Pancakes make mornings better – and these are an extra-special take on a favorite morning meal. Top pancakes with seasonal fruit and yogurt or keep it simple with maple syrup.

Oatmeal Almond Pancakes

Ingredients

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 (7 ml) salt

1 1/2 cups (375 ml) Almond Breeze Original almond beverage

About 5 tbsp (75 ml) almond oil or corn oil

2 large eggs

1/2 tsp (2 ml) teaspoon almond extract

1/2 tsp (2 ml) cider vinegar or white wine vinegar

1/2 cup (125 ml) slivered almonds, roasted (optional)*

Directions

1. Whisk together flour, oats, sugar, baking powder and salt in a large bowl. In another bowl, whisk together Almond Breeze, 3 tablespoons oil, eggs, almond extract and vinegar.

2. Add wet ingredients to dry ones and whisk just until mixed. Fold in almonds if using. Use some remaining oil to lightly grease a large skillet or griddle pan, and heat over medium heat.

3. Ladle 1/4 cup batter for each pancake. Brown each pancake on both sides, flipping once, and using more oil as necessary. Serve.

Yield: 6 Servings

*To roast slivered, chopped or sliced almonds: Spread in an even layer on an ungreased baking pan. Place in 350ºF (180ºC) 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.

Nutritional Analysis

Per Serving: 382 calories, 11 g protein, 21 g fat (2.2 g sat. fat), 4 g fibre, 71 mg cholesterol, 375 gm sodium, 187 mg calcium, 66 mg magnesium, 236 mg potassium.

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Image Credit: Newscanada