Whole-grain pancakes with almond-maple topping

Whole-grain pancakes with almond-maple topping

Total Time
20 min
10 min
10 min
Nutty oats lend texture and flavor to these fiber-filled flapjacks and complement the earthy sweetness of maple syrup. Top with berries for extra color and sweetness.


Cooking spray

4 spray(s)

Unsweetened powdered almond butter

½ cup(s)

Maple syrup

2½ Tbsp, divided

Table salt

tsp, divided

Whole wheat flour

1 cup(s)

Quick cooking rolled oats

½ cup(s)

Baking powder

2 tsp

Ground cinnamon

½ tsp

Baking soda

¼ tsp


1 large egg(s)

1% low fat buttermilk

1 cup(s)

Canola oil

1 Tbsp


  1. In a small bowl, whisk the almond butter, 2 tbsp maple syrup, 1⁄8 tsp salt, and 1⁄2 cup water. If the mixture is too thick to pour, whisk in an additional 1 to 2 tsp water.
  2. In a large bowl, whisk the flour, oats, baking powder, cinnamon, baking soda, and remaining 1⁄4 tsp salt to combine. In a medium bowl, whisk the egg, buttermilk, oil, and remaining 1⁄2 tbsp maple syrup until smooth. Add the buttermilk mixture to the flour mixture and gently stir just until combined.
  3. Coat a large nonstick griddle or nonstick skillet with cooking spray and heat on medium. Scoop the batter onto the griddle or pan by scant 1⁄4 cupfuls to form 6 pancakes. Cook until the bottoms of the pancakes are browned, 3 to 4 minutes. Flip the pancakes and cook until browned, 3 to 4 minutes. Transfer the pancakes to a plate. Repeat with the remaining batter to make a total of 12 pancakes. Serve with the almond topping.
  4. Serving size: 3 pancakes and about 3 tbsp topping