I’m a sucker for old fashioned, fluffy pancakes, and a breakfast composed primarily of white flour and syrup always makes me want to do a marathon. A Golden Girls marathon, that is. For me, protein and fiber and are must haves with breakfast if I want to avoid a day full of bad decisions (although I do believe in an occasional day full of bad decisions – EVERYTHING in moderation, right?).
These pancakes are made with oats and almond meal, which is full of protein, iron, and magnesium. They have lovely texture and the almond extract gives them a nice flavor so that just a little butter and jam or syrup will do.
2 eggs, separated
1 3/4 C. milk
2 Tbsp. butter, melted
1/2 tsp. almond extract
1 C. AP flour
3/4 C. oats (not quick cooking)
3/4 C. almond meal (almond flour)
3 Tbsp. brown sugar
1 Tbsp. baking powder
1/4 tsp. salt
Separate the eggs and set the whites aside in a large bowl.
Combine the yolks, milk, melted butter, and almond extract in a medium bowl and whisk to combine.
In another large bowl, mix the remaining dry ingredients together thoroughly. Pour in the milk mixture and stir until all of the dry mixture is combined. The batter will look runny, but should be set aside at this point for 15 minutes to let the oats take up the extra moisture.
In the meantime, beat the egg whites with a hand mixer on high speed until very fluffy and voluminous, about two minutes.
Once the batter has rested for 15 minutes, fold in the egg whites gently with a spatula, trying your best not to deflate them. If the batter is too thick, add just a little more milk.
Heat a large nonstick pan or griddle over medium-low heat. When hot, a pat of butter or two in the pan and scoop 1/4 cup servings of batter onto the surface, about 6 inches apart. Cook for 2-3 minutes on each side, or until small bubbles form and burst regularly in the uncooked batter. Carefully flip the pancakes and cook another 1-2 minutes on the second side.
Melt additional butter in the pan between batches for best results and adjust the heat as necessary.