We have shared a plethora of recipes to prepare a fantastic Mother's Day brunch. These oatmeal almond pancakes are another great brunch dish to add to the menu. They are light yet hearty with the addition of the chewy oats. Since these pancakes are made with almond milk, they are considered dairy-free so they are perfect for mom's with a more restrictive diet. I like to top these pancakes with vanilla yogurt, honey, and some fresh fruit.
Oatmeal Almond Pancakes
Courtesy of Almond Board of California
Ingredients:
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*
Directions:
Step 1: 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.
Step 2: 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.
*Note: 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.
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