Whole-grain pancakes with almond-maple topping
7
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Cooking spray
4 spray(s)
Unsweetened powdered almond butter
½ cup(s)
Maple syrup
2½ Tbsp, divided
Table salt
⅜ 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
Egg
1 large egg(s)
1% low fat buttermilk
1⅓ cup(s)
Canola oil
1 Tbsp
Instructions
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
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