Multigrain Pancakes with Almond Butter Drizzle

By KeyIngredient

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

Details

Servings 12

Preparation

Step 1

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.