Almond Pancakes (Callan)

Almond Pancakes (Callan) Ingredients

1 c Whole wheat flour; cake or	2 lg Eggs
1 c Unbleached flour;	2 1/2 c 1% low-fat milk
2 ts Baking powder	2 ts Almond extract
1/2 ts Baking soda	2 tb Canola oil
1/2 ts Salt	Oil; for cooking
1 ts Ground cinnamon	Maple syrup; for serving
3/4 c Ground almonds; see

Instructions for Almond Pancakes (Callan)

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 on Apr 07, 1998

Main Ingredient: CakeCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Almond	Baking Powder	Baking soda	Canola Oil
Cinnamon	Eggs	Maple Syrup	Milk
Salt	Wheat

Breakfast Grains Pancakes wa Pancake Almonds Milk

for flavor and categorization

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