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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
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