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Whole Wheat Almond Pancake Recipe

Almond Pancake Recipe

A simple pancake recipe loaded with almonds.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 6 large pancakes or 10 medium
Course: Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1/2 cup all purpose flour
  • 1/2 cup whole wheat pastry flour*
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup milk
  • 1 egg, beaten
  • 2 tablespoons of oil or melted butter
  • 1/4 teaspoon almond extract, optional
  • 1/2 cup sliced almonds

Method
 

  1. In a large bowl, mix flour, sugar, baking powder and salt. Make a well in the center, and pour in milk, egg, oil and almond extract. Mix until smooth. You may add almonds to the batter now or add them on top of the batter after you pour it onto the hot griddle.
  2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4-1/3 cup for each pancake. Top with almonds then flip once pancakes are bubbly. Brown on both sides and serve hot with your favorite maple syrup.
  3. In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg, melted butter, and almond extract; mix until smooth. You may add almonds to the batter now or add them on top of the batter after you pour it onto the hot griddle.
  4. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Top with almonds then flip once pancakes are bubbly. Brown on both sides and serve hot with maple syrup.

Notes

You may use all white flour (all purpose) for this recipe or use half whole wheat pastry flour and half white. I find that whole wheat pastry flour makes them less dry that whole wheat flour. Also, you may add the almonds to the batter or just on the top of the pancake once you pour the batter onto the griddle. Or both!