|Sat Fat||2.2 g
|Mono Fat||12.5 g
|Poly Fat||4.4 g
||Vitamin E||9.5 mg*
|* total alpha-tocopherol equivalents
created by: Almond Board of California
Fizzled out on the same old flapjacks? These incredibly light-tasting and satisfying oatmeal-almond pancakes will turn breakfast from black and white into full color.
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 enriched almond milk, plain or vanilla
About 5 tablespoons almond oil or corn oil, divided
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 a large bowl. In another bowl, whisk together almond 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 1/4 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. This oatmeal offers fiber and vitamin E at breakfast time.