Oatmeal-Almond Pancakes

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 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 slivered almonds, roasted

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 1/4 cup batter for each pancake. Brown each cake on both sides, flipping once, and using more oil as necessary. Serve.

Makes 12 small pancakes, or 6 servings.

Tags: almond extract, almond oil, almonds, baking powder, cider, corn oil, eggs, flour, rolled oats, salt, sugar, vanilla soy milk, white wine vinegar

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