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Oatmeal-Almond Pancakes
From:
Diamond Nuts
Current Rating: rating pending
Serves 6 Servings
This oatmeal offers fiber and vitamin E at breakfast time.
Ingredients
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1 ¼ cups all-purpose flour
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¾ cup quick-cooking rolled oats
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3 tablespoons sugar
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1 ½ teaspoons baking powder
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½ teaspoon salt
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1 ½ cups enriched soy milk, plain or vanilla
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About 5 tablespoons almond oil or corn oil, divided
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2 large eggs
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½ teaspoon almond extract
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½ teaspoon cider or white wine vinegar
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½ cup slivered almonds, roasted*
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Directions
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 350ºF 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.
