Almond Pancakes

1 c Whole wheat flour; cake or pastry
1 c Unbleached flour; all-purpose
2 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
1 ts Ground cinnamon
3/4 c Ground almonds; see directions
2 lg Eggs 2 1/2 c 1% low-fat milk
2 ts Almond extract
2 tb Canola oil
Oil; for cooking
Maple syrup; for serving

Optional: toast the almonds in a 325F oven for 7 to 10 minutes stirring several times. Let cool awhile. Then grind the nuts into a fine powder (to yield 3/4 cup).

Stir together the flours, baking powder, baking soda, salt, cinnamon, and ground almonds in a medium-size mixing bowl.

In another bowl, beat the eggs with milk, almond extract and oil.

Pour the wet into the dry ingredients, stirring just until blended.

Prepare a griddle or skillet with butter, margarine, oil, or spray over medium heat. Cook the pancakes about 3 to 4 minutes on the first side, and 1 or 2 minutes on the other. Transfer to a warm plate for holding. Makes 9 1/2-cup cakes or 12 1/3-cup cakes.

Almond Pancakes printer friendly version located here.
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