Cardamom-Scented Oatmeal Pancakes with Apricots and Almonds

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Nutritional Info
  • Servings Per Recipe: 5
  • 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

View full nutritional breakdown of Cardamom-Scented Oatmeal Pancakes with Apricots and Almonds calories by ingredient


This is from the New York Times
This is from the New York Times

Number of Servings: 5


    1/4 cup whole-wheat flour

    1/4 cup all-purpose flour

    1/4 cup rolled oats

    1/3 cup chopped almonds

    1 teaspoon baking powder

    1 teaspoon ground cardamom

    3/4 teaspoon salt

    1 egg

    1/2 cup milk

    2 cups cooked oatmeal

    1/3 cup chopped dried apricots

    Vegetable or olive oil, for frying

    Honey, 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.