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. To make these pancakes gluten-free, sub in almond flour for the all-purpose flour. Recipe courtesy of the California Almond Board.
To roast slivered, chopped, or sliced almonds: Spread in an ungreased baking pan. Place in 350 degrees F oven and bake 5 to 6 minutes or until golden brown and fragrant; stir once or twice to ensure even browning. Note that almonds will continue to roast slightly after removing from oven.
This oatmeal offers fiber and vitamin E at breakfast time.
- 1 ¼ Cup all-purpose flour
- ¾ Cup quick-cooking rolled oats
- 3 Tablespoons sugar
- 1 ½ Teaspoon baking powder
- ½ Teaspoon salt
- 1 ½ Cup enriched almond milk, plain or vanilla
- 5 Tablespoons almond oil or corn oil
- 2 large eggs
- ½ Teaspoon almond extract
- ½ Teaspoon cider or white wine vinegar
- ½ Cup slivered almonds, roasted
Whisk together the flour, oats, sugar, baking powder, and salt in a large bowl. In another bowl, whisk together the almond milk, 3 tablespoons of the oil, eggs, almond extract, and vinegar. Add the wet ingredients to dry ones and whisk just until mixed. Fold in the almonds.
Use some of the remaining oil to lightly grease a large skillet or griddle pan, and heat over medium heat. Ladle ¼ cup batter for each pancake. Cook each cake until brown on both sides, flipping once, and using more oil as necessary. Serve.