Multigrain Pancakes with Almond Butter Drizzle

Servings: 12 pancakes



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.