Oatmeal Almond Pancakes
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 soy 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 Mandelin Blanched 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 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.
Almond Board of California