OATMEAL-ALMOND PANCAKES

1 1/4 cups all-purpose flour
3/4 cup quick-cooking rolled oats
3 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups milk or enriched soy milk
5 tablespoons almond oil or corn oil, divided use
2 large eggs
1/2 teaspoon almond extract
1/2 teaspoon cider or white wine vinegar
1/2 cup slivered almonds, roasted

Whisk together flour, oats, sugar, baking powder and salt in large bowl.

In another bowl, whisk together soy milk, 3 tablespoons 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 about 1/3 cup batter for each pancake. Brown each cake on both sides, flipping once, and using more oil as necessary. Serve at once.

Makes 12 small pancakes
Source: Almond Board of California