This whole foods recipe for delicious spiced almond and oat pancakes makes a nutritious start to the day, and is perfect for a weekend brunch. Serve with sliced bananas or berries, and enjoy! If you prefer vegan pancakes, omit the egg and increase the soy milk by ¼ cup.
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Ingredients:
- 1 cup organic whole wheat pastry flour
- 2/3 cup rolled oats
- 1/3 cup sliced almonds
- 1 tablespoon aluminum-free baking powder
- 1 teaspoon cinnamon
- Pinch of nutmeg
- ¼ teaspoon sea salt
- 1 egg
- 1 cup soy milk
- 1 tablespoon mild oil, such as sesame, olive, or sunflower, plus extra for cooking
- ½ teaspoon vanilla extract
- Maple or other syrup
- Sliced fruit or berries
Preparation:
Combine the flour, oats, almonds, baking powder, cinnamon, nutmeg and salt in the bowl of a food processor. Pulse the mixture until the oats and almonds are ground, and it is the texture of fine meal.
Whisk together the egg, soy milk, oil, and vanilla. Add the liquid ingredients to the dry mix, and pulse just until blended. DO NOT OVERMIX as this will make your pancakes tough. The mixture may be a bit lumpy.
Heat a griddle over medium flame. Lightly coat the griddle with oil. Measure a scant ¼ cup for each pancake, and pour the batter on the griddle. When the surface of the pancakes begins to bubble, flip them and cook for 1-2 minutes more.
Serve the pancakes with maple syrup, agave, or rice syrup if desired, along with your fruit of choice.
Makes about 12 pancakes
Copyright 2010 by Jen Hoy
Whisk together the egg, soy milk, oil, and vanilla. Add the liquid ingredients to the dry mix, and pulse just until blended. DO NOT OVERMIX as this will make your pancakes tough. The mixture may be a bit lumpy.
Heat a griddle over medium flame. Lightly coat the griddle with oil. Measure a scant ¼ cup for each pancake, and pour the batter on the griddle. When the surface of the pancakes begins to bubble, flip them and cook for 1-2 minutes more.
Serve the pancakes with maple syrup, agave, or rice syrup if desired, along with your fruit of choice.
Makes about 12 pancakes
Copyright 2010 by Jen Hoy
