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Oatmeal-Almond Pancakes

From: Diamond Nuts

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Serves 6 Servings


This oatmeal offers fiber and vitamin E at breakfast time.


  • 1 ¼ cups all-purpose flour
  • ¾ cup quick-cooking rolled oats
  • 3 tablespoons sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 ½ cups enriched soy milk, plain or vanilla
  • About 5 tablespoons almond oil or corn oil, divided
  • 2 large eggs
  • ½ teaspoon almond extract
  • ½ teaspoon cider or white wine vinegar
  • ½ cup slivered almonds, roasted*


Whisk together flour, oats, sugar, baking powder and salt in a 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 ¼ cup 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 350F 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.

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