| 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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