Multigrain Pancakes with Almond Butter Drizzle

Multigrain Pancakes with Almond Butter Drizzle
Multigrain Pancakes with Almond Butter Drizzle

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

pancakes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • 2/3

    cup old-fashioned oats

  • 1 1/3

    cups nonfat buttermilk

  • 1/4

    cup warm water

  • 1/4

    cup natural almond butter

  • 2 1/2

    tablespoons maple syrup, divided

  • 3

    ounces white whole-wheat flour (about 3/4 cup)

  • 2

    teaspoons baking powder

  • 1/4

    teaspoon baking soda

  • 1/4

    teaspoon kosher salt

  • 1

    teaspoon vanilla extract

  • 1

    large egg, lightly beaten

  • 1 1/3

    cups fresh raspberries

Directions

Step 1 Combine oats and buttermilk in a large bowl; let stand 10 minutes. Step 2 Meanwhile, combine 1/4 cup warm water, almond butter, and 1 1/2 tablespoons syrup, stirring with a whisk until smooth. Step 3 Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, baking soda, and salt, stirring well. Step 4 Heat a large nonstick griddle or nonstick skillet over medium. Stir remaining 1 tablespoon syrup, vanilla, and egg into oat mixture; add flour mixture, stirring just until combined. Spoon a scant 1/4 cup batter per pancake onto hot griddle. Cook until tops are covered with bubbles and edges look dry and cooked, about 2 to 3 minutes; turn and cook 1 to 2 minutes on other side. Serve with almond butter sauce and berries.

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