Cardamom-Scented Oatmeal Pancakes with Apricots and Almonds
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
1/4 cup whole-wheat flour1/4 cup all-purpose flour1/4 cup rolled oats1/3 cup chopped almonds1 teaspoon baking powder1 teaspoon ground cardamom3/4 teaspoon salt1 egg1/2 cup milk2 cups cooked oatmeal1/3 cup chopped dried apricotsVegetable or olive oil, for fryingHoney, for serving.
1. Heat the oven to 200 degrees. Combine the flours, oats, almonds, baking powder, cardamom and salt in a large bowl.
2. In a separate bowl, whisk together the egg and milk; stir in the cooked oatmeal and the apricots until just incorporated. Add the oatmeal mixture to the dry ingredients and stir gently; don’t overmix. The consistency should be that of thick pancake batter; add a little more milk or whole-wheat flour as needed.
3. Put a large skillet or griddle over medium heat. When a few drops of water dance on its surface, add a thin film of vegetable oil and let it become hot. Spoon out the batter, making any size pancakes you like. Cook until bubbles form on the top and pop, 2 to 3 minutes. Carefully flip the pancakes and cook until they’re browned on the other side, a couple of minutes more. You may have to rotate the cakes to cook them evenly, depending on the heat source and pan. As they finish, transfer them to a plate in the oven while you cook the remaining batter. Serve with honey.
Number of Servings: 5
Recipe submitted by SparkPeople user ALEXIS2858.
2. In a separate bowl, whisk together the egg and milk; stir in the cooked oatmeal and the apricots until just incorporated. Add the oatmeal mixture to the dry ingredients and stir gently; don’t overmix. The consistency should be that of thick pancake batter; add a little more milk or whole-wheat flour as needed.
3. Put a large skillet or griddle over medium heat. When a few drops of water dance on its surface, add a thin film of vegetable oil and let it become hot. Spoon out the batter, making any size pancakes you like. Cook until bubbles form on the top and pop, 2 to 3 minutes. Carefully flip the pancakes and cook until they’re browned on the other side, a couple of minutes more. You may have to rotate the cakes to cook them evenly, depending on the heat source and pan. As they finish, transfer them to a plate in the oven while you cook the remaining batter. Serve with honey.
Number of Servings: 5
Recipe submitted by SparkPeople user ALEXIS2858.
Nutritional Info Amount Per Serving
- Calories: 167.1
- Total Fat: 5.7 g
- Cholesterol: 44.9 mg
- Sodium: 469.7 mg
- Total Carbs: 26.9 g
- Dietary Fiber: 3.8 g
- Protein: 6.4 g
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