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. (PER 12TH: 180 cals, 9g fat)
Recipe by: BEYOND THE MOON COOKBOOK by Ginny Callan
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