Almond Pancakes (Callan)

Title:
Almond Pancakes (Callan)

Yield:
12 Servings

Categories:
Breakfast,
Grains,
Pancakes
wa




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






 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