Oatmeal-Almond Pancakes

Ingredients:

1 ¼ cups all-purpose flour

3/4 cup quick-cooking rolled oats

3 tablespoons sugar

1 ½ teaspoons baking powder

1/2 teaspoon salt

1 ½ 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*

Cooking Instructions:

1. 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.

2. Add wet ingredients to dry ones and whisk just until mixed. Fold in almonds.

3. 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 350 degrees oven and bake five to six 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.

Notes:

This oatmeal offers fiber and vitamin E at breakfast time.

Yield: 6 servings Nutrition: 21 grams fat, 2 grams saturated fat, 4 grams fiber, 187 milligrams calcium, 66 milligrams magnesium, 375 milligrams sodium, 40 grams carbohydrates, 236 milligrams potassium, 11 grams protein Source: Almond Board of California