| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs, Dairy | Breakfast, Grains, Pancakes wa | 12 | Servings | |
INGREDIENTS
| 1 | c | Whole wheat flour; cake or pastry |
| 1 | c | Unbleached flour; all-purpose |
| 2 | ts | Baking powder |
| 1/2 | ts | Baking soda |
| 1/2 | ts | Salt |
| 1 | ts | Ground cinnamon |
| 3/4 | c | Ground almonds; see directions |
| 2 | lg | Eggs |
| 2 1/2 | c | 1% low-fat milk |
| 2 | ts | Almond extract |
| 2 | tb | Canola oil |
| Oil; for cooking | ||
| Maple syrup; for serving |
INSTRUCTIONS
Optional: toast the almonds in a 325F oven for 7 to 10 minutes stirring several times. Let cool awhile. Then grind the nuts into a fine powder (to yield 3/4 cup). Stir together the flours, baking powder, baking soda, salt, cinnamon, and ground almonds in a medium-size mixing bowl. In another bowl, beat the eggs with milk, almond extract and oil. Pour the wet into the dry ingredients, stirring just until blended. Prepare a griddle or skillet with butter, margarine, oil, or spray over medium heat. Cook the pancakes about 3 to 4 minutes on the first side, and 1 or 2 minutes on the other. Transfer to a warm plate for holding. Makes 9 1/2-cup cakes or 12 1/3-cup cakes. (PER 12TH: 180 cals, 9g fat) >Submitted by Pat Hanneman on 1998-Apr-07 to McRecipe Recipe by: BEYOND THE MOON COOKBOOK by Ginny Callan Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Apr 07, 1998
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